Mushroom Velouté

There's nothing quite like a warm bowl of mushroom velouté to comfort you on a crisp autumn day. This velvety smooth soup is a true celebration of the earthy and rich flavors of mushrooms, making it a perfect choice for the fall season. Mushroom velouté, a classic French soup, is known for its luxurious texture and deep umami taste. The key to a successful mushroom velouté lies in the choice of mushrooms used. A mix of wild mushrooms such as porcini, chanterelle, and shiitake can elevate the flavor profile of the soup and add complexity to each spoonful. Let's get started!

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Known for its luxurious texture and deep umami taste

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Porcini Water

Place the dry mushrooms in the deli container and pour water (cold or hot) over them, allowing them to rehydrate slowly. Once you've added the water, cover the deli container and refrigerate it for up to 3 days. Drain the mushrooms, and save the liquid for making the following mushroom stock. As for the rehydrated mushrooms themselves, they are ready to be incorporated into the velouté soup.

Mushroom Stock

Place ingredients in the pot. Bring to boil and cook for 45 minutes. Drain mushroom stock. Keep it in deli containers – discard solids.

Velouté Soup

To start, it is important to clean the mushrooms properly before using them in the soup. You can do this by quickly immersing them in water and patting them dry. If you are using portobello mushrooms, make sure to remove the stems and gills and save them for making stock later on. Cube the mushrooms and set them aside for now.
In the dutch oven, sweat leeks in a combination of olive oil and butter for about 10 minutes on medium heat. Sweating the leeks will help release their natural sweetness and add depth of flavor to the soup. Then, stir in the chopped mushrooms (both fresh mushrooms and any rehydrated mushrooms). Cover and cook for 15 minutes over low heat. After the mushrooms have cooked down and released their juices, deglaze the mixture with marsala wine and allow it to reduce until almost dry. Next, add mushroom stock and milk to the mixture. Season with salt and pepper to taste.
Cover and let the soup simmer for about 30 minutes to allow the flavors to meld together.

Blending

*If heavy cream is used in place of milk, the addition of extra fat such as butter during the emulsion isn't necessary. Once the soup is cooked, transfer it to the high powered blender and mix with the cubed and cold butter. Readjust seasoning if needed. The mushroom velouté is ready to be served. It can be kept refrigerated for up to 3 days. Reheat and re-blend the soup right before serving.

Storage

The great news is that mushroom velouté can be stored in the freezer for up to 3 months without compromising on taste or quality. This makes it a fantastic make-ahead option for busy days or when you simply crave a comforting bowl of soup without the hassle of cooking from scratch. When the time comes to enjoy your frozen mushroom velouté, simply take out the sealed container from the freezer and let it thaw in the refrigerator for about 48 hours prior to use. Once the soup has completely thawed, it's time to reheat and blend it well before serving.

Prosciutto Chips

This simple technique transforms delicate prosciutto slices into irresistible chips that you can enjoy on their own or as a garnish for salads, soups, or appetizers. To make prosciutto chips, start by preheating your oven and lining a baking tray with parchment paper. Lay out the prosciutto slices in a single layer on the prepared tray. Cover them with another piece of parchment paper and place a second baking tray on top to weigh them down. Bake the prosciutto slices in the oven for about 20 minutes at 400ºF/200ºC, or until they have transformed into crispy chips. Keep them in a seal container.

Garnishing

Sautée mushrooms and olive oil for a few minutes. Add minced shallots and sauté for 5 minutes more. Add the butter, panko, crushed hazelnuts, and continue cooking until golden brown. Season with salt, pepper and chopped parsley.