Autumn Veloute with Porcini Mushrooms and Hazelnuts

On dine chez Nanou
Reviews(1)
Autumn Veloute with Porcini Mushrooms and Hazelnuts
15
11
140
45

Description

Earthy and nutty flavors come together in this rich Autumn soup. Incredibly this loaded with porcini mushrooms, thick cream, and smooth hazelnut flavoring soup is under 150 calories per serving! Any dry white cooking wine can be used if it's dry in flavor. Pinot Grigio or Sauvignon Blanc whites are a common choice for professional cooks. Before slowly blending the mushrooms into the broth, be sure to remove the Bay leaf. Serve in a deep bowl with a few dried mushrooms and chopped, roasted hazelnuts for added texture.

Ingredients

1 liter water
30 grams dried porcini mushrooms
500 grams porcini
20 grams butter
1 shallots (diced)
2 sprigs thyme
1 bay leaf
100 grams white wine
heavy cream (20 to 30 cl., minimum 30% fat)
30 grams hazelnuts (crushed)
1 tablespoon olive oil

Directions

1Bring 1 liter of water to a boil.
2Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let them rehydrate for 15 minutes.
3Drain and keep the water to dilute the bouillon cube.
4Wash and brush the fresh porcini mushrooms. Set 2-3 (according to their size) mushrooms aside for decoration and cut the rest.
5Heat the butter in a pan and the diced shallot for 3-4 minutes.
6Add the fresh porcini mushrooms, the dried mushrooms, thyme, and bay leaves. Mix and cook for 4-5 minutes.
7Add the glass of white wine and stir.
8After letting it cook for 2/3 minutes, add the broth.
9Bring to a boil, add salt (be aware that the broth can be already salty), cover, and let cook for 25 minutes.
10In the blender bowl, add the mushrooms and gradually add the broth and cream until the desired texture is obtained. Adjust the quantity of cream depending on the consistency of the soup.
11Blend for 5 minutes until the soup is smooth.
12Check the seasoning and adjust to your taste.
13Dry roast hazelnuts in a pan, set aside.
14Slice the 2-3 fresh procini mushrooms previously set aside.
15In another pan, pour 1 tablespoon of olive oil and sauté the sliced ​​mushrooms. Place them on a paper towel to absorb the excess fat.
16Distribute the soup on the plates. Gently drop the sliced porcini mushrooms in the centre and sprinkle with crushed hazelnuts. You can also add some spring onions or chives.
Discover more recipes from On dine chez Nanou

NutritionView more

140Calories
Sodium1%DV35mg
Fat15%DV10g
Protein4%DV2g
Carbs3%DV8g
Fiber4%DV1g

PER SERVING *

Calories140Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat3.5g18%
Trans Fat
Cholesterol15mg5%
Sodium35mg1%
Potassium190mg5%
Protein2g4%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber1g4%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.