Wild mushroom and stilton velouté with onion confit
This soup smells of long, Autumnal walks in the forest on cool days, wellies plowing the soft and moist soil covered with freshly fallen leaves. I first tasted mushroom soup as a child when visiting a friend’s family at their impressive country manor. The mushrooms had been picked on its grounds and the soup tasted marvelously earthy and new. This recipe, which has that same beautiful earthiness, takes me back there in one sip.

Wild mushroom and stilton velouté with onion confit

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Recipe by: Anne-Laure at Tasty Diaries
Busy:10min, Total prep time: 20min
Serves: 4 
Peel and crush the garlic.

Gently rinse the mushrooms under running water.

Melt over medium heat the butter in the oil in a large frying pan with tall sides.

Add the garlic, sauté for about 30 sec until flagrant (make sure the garlic does not brown otherwise it will taste bitter), and toss the mushrooms into the pan with the lemon juice, coriander and cumin. Cook over medium heat for 10 minutes.

While the mushrooms are cooking, crumble a cube of chicken stock into the milk topped up with an equal volume of water and heat up the mixture over low heat.

Add 100g crumbled stilton and the milk and water mixture to the mushrooms, and bring to a boil. Simmer for 5-7 minutes.

Transfer the mixture into a bowl and blitz with a hand mixer. Add pepper to taste. You should not need to add salt (or only a little) since the soup already contains salted stilton and stock.

Stir in 2 tablespoons of cream and serve in each plate with 1 teaspoon of onion confit and a bit of crumbled stilton on top. Alternatively, you can spread the confit on toasted bread.

Peel and crush the garlic.

Gently rinse the mushrooms under running water.

Melt over medium heat the butter in the oil in a large frying pan with tall sides.

Add the garlic, sauté for about 30 sec until flagrant (make sure the garlic does not brown otherwise it will taste bitter), and toss the mushrooms into the pan with the lemon juice, coriander and cumin. Cook over medium heat for 10 minutes.

While the mushrooms are cooking, crumble a cube of chicken stock into the milk topped up with an equal volume of water and heat up the mixture over low heat.

Add 100g crumbled stilton and the milk and water mixture to the mushrooms, and bring to a boil. Simmer for 5-7 minutes.

Transfer the mixture into a bowl and blitz with a hand mixer. Add pepper to taste. You should not need to add salt (or only a little) since the soup already contains salted stilton and stock.

Stir in 2 tablespoons of cream and serve in each plate with 1 teaspoon of onion confit and a bit of crumbled stilton on top. Alternatively, you can spread the confit on toasted bread.

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Rating: 4.5/5 (4 votes cast)
Wild mushroom and stilton velouté with onion confit, 4.5 out of 5 based on 4 ratings
If you cannot find wild mushrooms use chestnut mushrooms. The taste will feel a bit less earthy, but they will still make a really lovely soup.
Ingredients

500 g mixed wild mushrooms
4 garlic cloves
2 tablespoons olive oil
20g butter
1 teaspoon coriander seeds
2 teaspoons cumin seeds or ground cumin)
Juice of a lemon
1 cube chicken stock
40 cl milk
40 cl water
100g + 20g stilton
2 tablespoons cream
4 teaspoons onion confit

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