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Vegetarian, South and mountains

Mushroom velouté with comté croutons

Mushroom velouté with comté croutons is a creamy soup for 4 people, ready in 35 minutes, very easy to make, for about €1.90 per person. Potato thickens the soup naturally without flour, and a long blend makes it silky smooth. Melted comté croutons on top add the crunch and richness a plain soup is missing.

A silky mushroom velouté topped with golden comté croutons, this is a dinner that warms up the whole family.

Mushroom velouté with comté croutons
Total time
35 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This velouté relies on button mushrooms cooked over high heat to build real flavor, instead of tasting flat like many soups. Potato, blended at length with cream, gives it a silky texture without needing flour or much fat. The result is mild, slightly earthy, and comforting without feeling heavy.

It's a perfect weeknight dinner when it's cold out, quick to make, and a hit with kids thanks to the melted comté on the croutons. You can also serve it on a Sunday evening as a generous starter, followed by just a green salad. Mon Chou designed it to keep the soup simple, letting the croutons make all the difference.

The ingredients

4 people

Fruits and vegetables

  • Button mushrooms 600 g
  • Onion 1
  • Potatoes 200 g
  • Parsley 1 bunch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g
  • Comté cheese 150 g

Pantry

  • Wateroften in the pantry 75 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Slice the onion, clean the mushrooms, and cut the potato into small cubes.

    Wipe the mushrooms clean instead of washing them, they soak up water otherwise.

  2. Melt the butter, sauté the onion, then the mushrooms over high heat. 8 min

    Cooking uncovered over high heat gives a much deeper mushroom flavor.

  3. Add the potato, water, salt, and pepper, and let it simmer gently. 15 min

    The potato thickens the velouté naturally, without flour or too much cream.

  4. Blend thoroughly with the cream, taste, and adjust the seasoning.

    Blend for a good while, it's the blending time that makes the velouté truly silky.

  5. Top the bread slices with grated comté, broil them, and place one on each bowl with a bit of parsley. 5 min

    Watch the broiler closely, comté goes from golden to burnt in seconds.

Our tips to get it right

  • Pick firm, white button mushrooms, they release less water while cooking and keep more flavor.
  • If the velouté turns out too thick after blending, add a little hot water spoon by spoon until you reach the right consistency.
  • Grate the comté yourself instead of using pre shredded cheese, it melts better and browns more evenly under the broiler.

The variations

  • Swap the comté for gruyère or emmental if you don't have any on hand, you'll still get that melted, golden topping.
  • For a richer soup, add a few dried mushrooms rehydrated in the cooking water, it deepens the flavor.
  • For kids, serve the velouté plain without raw mushroom slices on top, and cut the croutons into small, easy to eat cubes.

What to serve it with

  • A green salad with vinaigrette
  • Extra slices of crusty bread
  • A warm glass of apple juice

Storage

The velouté keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the croutons, for up to 2 months. Reheat gently over low heat, stirring often, and make the croutons fresh right before serving.

Questions about this dish

Can you make the velouté ahead of time?

Yes, you can make the velouté the day before and keep it in the fridge. Reheat it gently and prepare the gratinéed croutons just before serving so they stay crisp.

Can you use other mushrooms instead of button mushrooms?

Yes, oyster mushrooms or a mushroom mix work well, the flavor will just be a bit stronger. Keep the same total amount of 600 g.

Does the velouté freeze well?

Yes, the velouté freezes for up to 2 months in a sealed container. Freeze it without the croutons, and make those fresh after thawing.

How do you make the velouté extra smooth?

Blend it longer than you'd think, the blending time is what really makes it silky. You can also stir in an extra spoon of cream at the end of cooking.

How long does it take to make a mushroom velouté with comté cheese croutons?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a mushroom velouté with comté cheese croutons?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom velouté with comté cheese croutons cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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