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
Directions
- 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
Cambooza 