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

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:
- 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

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