Mushrooms Vellutata

A Vellutata is a fine thick soup made of mixed vegetables. In this case a delicious mushroom based version with two varieties (Porcini and Champignon)…

Ingredients (for 2)

  • 2 cups champignon mushrooms
  • 1 cup porcini mushrooms
  • 1/2 shallot
  • 2 potatoes
  • 4 tbsp wheat flour
  • 1 cup vegetable stock
  • 3 cups of water
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/2 tsp nutmeg
  • 1 tbsp grated Parmesan cheese
  • salt & black pepper


  • Take a saucepan and melt butter at medium/low heat, without making it brown
  • When butter is melted, remove from heat, stir in the flour, return to heat and continue stirring until the flour gets smooth and with a sandy but not brown color (about 5-7 minutes)
  • Stir in vegetable stock, whisking constantly
  • As the sauce starts to thicken, add more vegetable stock, calibrating the quantity to get to the desired thickness; reserve aside
  • Wash the Porcini mushrooms and remove the base of the stem and any dirt
  • Slice the Porcini mushrooms and cook them in a no-stick pan over high heat for 5 minutes, or until brown on both sides; reserve to platter
  • Take a sauce pan and add coarsely chopped champignon mushrooms, sliced shallots, diced potatoes, olive oil and water
  • Cook covered until all vegetables are soft (about 30 minutes), then mix with an electric blender
  • Combine the vegetable mixture with the white sauce, season with salt, black pepper and nutmeg
  • Pour in your favorite soup bowl and lay the Porcini slices on top
  • Sprinkle with grated Parmesan cheese and serve hot!

Best Served With

Croutons or toasted bread

Tips from the Chef

  • You can use dried mushrooms instead of champignon, previously soaked in warm water for at least 2 hours
  • You can also substitute vegetable stock with milk