Simple Mushroom Soup

Summary by Krater

J. Kenji López-Alt demonstrates how to make a simple mushroom velouté soup, starting with sautéing cremini mushrooms, leeks, garlic, and thyme, then adding flour, sherry, chicken broth, and milk, before pureeing and garnishing with parsley, truffle oil, and fresh black truffle.

From the video

Answers: How do you make mushroom velouté soup?

• mushroom soup
• making veloute
• sautéeing mushrooms
• deglazing with sherry
• using a hand blender
• truffle mushroom soup

Ingredients

• 12 ounces cremini mushrooms
• 1 leek
• garlic
• thyme
• butter
• salt
• pepper
• about 1 tablespoon flour
• half a cup sherry
• 2 cups chicken broth
• half a cup to 1 cup milk
• bay leaves
• lemon juice
• parsley
• olive oil
• black truffle

What it concludes

• Mushrooms don't need to be washed because they are cultivated and pretty clean, but you can wash them if they are dirty as the absorbed water will evaporate quickly.
• A velouté is a stock thickened with a roux.
• Mushrooms take a good while to brown properly, typically 5 to 15 minutes on high heat.
• Adding a splash of olive oil or butter when sautéing mushrooms looks dry helps moisten them and ensures they cook evenly.
• Acid is the most important seasoning after salt, and lemon juice can brighten up soup that doesn't pop in the mouth.