Autumn Veloute with Porcini Mushrooms and Hazelnuts Recipe | Yummly

Autumn Veloute with Porcini Mushrooms and Hazelnuts

ON DINE CHEZ NANOU
11Ingredients
45Minutes
150Calories
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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

US|METRIC
  • 1 liter water
  • 30 grams dried porcini mushrooms
  • 500 grams porcini mushrooms
  • 20 grams butter
  • 1 shallot (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
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    Directions

    1. Bring 1 liter of water to a boil.
    2. Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let them rehydrate for 15 minutes.
    3. Drain and keep the water to dilute the bouillon cube.
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    NutritionView More

    150Calories
    Sodium1% DV35mg
    Fat15% DV10g
    Protein8% DV4g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories150Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium35mg1%
    Potassium460mg13%
    Protein4g8%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A8%
    Vitamin C8%
    Calcium4%
    Iron8%

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

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