Short Description

Porcini mushroom velouté is a luxurious, velvety soup that showcases the deep umami flavors of mushrooms, enriched by cream and finished with an elegant truffle foam. It’s a refined dish ideal for elegant dinners or cozy evenings where you want something indulgent and earthy.

Why You’ll Love This Recipe

  • Deep, rich mushroom flavor from a blend of dried and fresh mushrooms
  • Creamy and comforting texture with a gourmet twist
  • The truffle foam adds a fragrant, restaurant-quality touch
  • Simple ingredients with high-impact flavor
  • Perfect for a sophisticated appetizer or light meal

Porcini Mushroom Velouté With Truffle Foam

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Velouté:
• ½ cup dried porcini mushrooms
• 5 containers (about 20 oz) fresh baby bella mushrooms, sliced
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 1 cup heavy cream
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons truffle oil, for drizzling

For The Truffle Foam:
• ½ cup whipping cream
• 1 tablespoon truffle oil
• A pinch of salt

Directions

Rehydrate The Porcini Mushrooms:

  1. Soak dried porcini mushrooms in hot water for about 30 minutes until fully rehydrated. Strain and reserve.

Sauté Aromatics:
2. In a large pot, melt butter over medium heat. Add chopped shallots and minced garlic, sautéing until translucent and fragrant.

Cook The Mushrooms:
3. Add sliced baby bella mushrooms to the pot. Cook until they release their moisture and reduce in volume, about 10 minutes.

Simmer The Soup:
4. Add vegetable stock and rehydrated porcini mushrooms. Simmer for 15–20 minutes to deepen the flavor.

Blend And Finish:
5. Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
6. Return to the pot and stir in heavy cream. Season with salt and black pepper to taste.

Prepare The Truffle Foam:
7. In a separate bowl, combine whipping cream, truffle oil, and salt. Whip until soft peaks form. Set aside.

Serve:
8. Ladle velouté into warm bowls. Spoon a dollop of truffle foam on top and drizzle with truffle oil. Serve hot.

Servings And Timing

  • Servings: 4–6
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Substitute shiitake or cremini mushrooms for a different flavor profile
  • Add thyme or rosemary to the soup base for a herbal note
  • Use chicken stock instead of vegetable stock for a non-vegetarian version
  • Finish with shaved black truffle for special occasions
  • Use oat cream for a dairy-free alternative

Storage/Reheating

  • Store soup (without foam) in an airtight container in the refrigerator for up to 4 days
  • Reheat gently on the stovetop over low heat
  • Foam is best fresh but can be re-whipped if separated slightly
  • Not suitable for freezing due to cream content

Porcini Mushroom Velouté With Truffle Foam

FAQs

Can I Use Only Fresh Mushrooms?

Yes, but dried porcini add a deep umami note that enhances the flavor significantly.

What Can I Use Instead Of Truffle Oil?

You can use mushroom-infused oil or skip it for a more traditional velouté.

Can I Make The Foam Without A Whisk?

An electric frother or immersion blender works best, but hand whisking can also do the trick.

Can I Serve This Cold?

This soup is best enjoyed hot for full flavor and texture.

How Do I Make It Thicker?

Simmer longer or reduce the stock amount slightly. You can also add a bit of cornstarch slurry.

Can I Add Other Vegetables?

Keep it simple with mushrooms for traditional flavor, but a bit of celery or leek works well.

Is This Recipe Vegan?

It can be made vegan with plant-based butter, cream, and a vegan-friendly truffle oil.

Can I Make This In Advance?

Yes, prepare the soup ahead and make the foam fresh before serving.

What Should I Serve With It?

Crusty bread, a glass of Chardonnay, or a light salad pairs beautifully.

Can I Add Wine To The Soup?

Yes, a splash of dry white wine added during sautéing enhances the depth.

Conclusion

Porcini mushroom velouté with truffle foam is a rich, elegant soup that’s perfect for impressing guests or treating yourself to something special. The earthy mushrooms, silky cream, and fragrant truffle finish make this dish a standout on any menu—easy to prepare yet refined in every spoonful.

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Porcini Mushroom Velouté With Truffle Foam

Porcini Mushroom Velouté With Truffle Foam


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  • Author: Maggie
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Diet: Vegetarian

Description

A luxurious, velvety mushroom soup made with rehydrated porcini and baby bella mushrooms, enriched with cream and finished with an elegant truffle-infused foam.


Ingredients

½ cup dried porcini mushrooms

20 oz fresh baby bella mushrooms, sliced

2 tablespoons unsalted butter

2 shallots, finely chopped

2 garlic cloves, minced

4 cups vegetable stock

1 cup heavy cream

Salt and black pepper, to taste

2 tablespoons truffle oil, for drizzling

½ cup whipping cream

1 tablespoon truffle oil

A pinch of salt (for foam)


Instructions

  1. Soak dried porcini in hot water for 30 minutes; drain and reserve.
  2. In a large pot, melt butter over medium heat. Sauté shallots and garlic until translucent.
  3. Add baby bella mushrooms; cook until their liquid evaporates, about 10 minutes.
  4. Pour in vegetable stock and rehydrated porcini; simmer 15–20 minutes.
  5. Blend until smooth. Return to pot, stir in heavy cream, and season with salt and pepper.
  6. For foam: whip cream, truffle oil, and a pinch of salt to soft peaks.
  7. Ladle soup into bowls, top with a dollop of truffle foam, and drizzle with additional truffle oil.

Notes

  • Substitute shiitake or cremini mushrooms for a different flavor.
  • Add fresh thyme or rosemary during simmering for herbal depth.
  • Use chicken stock instead of vegetable for a non-vegetarian version.
  • Finish with shaved black truffle for an extra-special garnish.
  • Replace heavy cream with oat cream for a dairy-free alternative.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

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