Two-Mushroom Velouté

Serving Size: 6
Total Time:


  • 1.25 Pound white mushrooms, -1 pound finely chopped, 1/4 pound thinly sliced
  • 1.5 tsp ground coriander
  • 0.25 cup crème fraîche
  • salt and freshly ground pepper
  • 2 tsp vegetable oil
  • 2 large garlic cloves, minced
  • 1 Pound shiitake mushrooms, stems discarded and caps finely chopped
  • 4.25 cup chicken stock or low-sodium broth
  • 1 Tbsp fresh lemon juice
  • chopped chervil or parsley, for garnish


In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.


Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.

Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.