France

From Veronique Filippi's kitchen in France.

Originally published on Cookpad France as Velouté de champignons et châtaignes, with US measurements.

A picture of Mushroom and Chestnut Cream Soup.

Mushroom and Chestnut Cream Soup

Veronique Filippi @verochefcook_8197505

Mushroom and Chestnut Cream Soup

Veronique Filippi @verochefcook_8197505

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Ingredients

Serves 3 servings

1 poundfresh mushrooms (I used cremini)
3/4 cupheavy cream (about 180 ml)
1large piece of butter
1vegetable bouillon cube
1drizzle of olive oil
1 tablespoonchestnut flour

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Steps

1

Slice the fresh mushrooms. Sauté them in a skillet with the butter. Let simmer for 10 minutes. Add the vegetable bouillon cube and the tablespoon of chestnut flour. Simmer for another 15 minutes.
2

Blend everything together, adding the heavy cream. Season with salt and pepper.
3

I sliced fresh mushrooms very thinly using a mandoline.
4

Pour the soup into a bowl, drizzle with olive oil, and top with the fresh mushroom slices.

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Cooksnaps

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Veronique Filippi @verochefcook_8197505

Published in the US on April 13, 2026 14:33

Provençe

5 fois Championne de France de BarbecueBlogueuse culinaire - Disciple d'Escoffier - Créatrice du Petit Méditerranéen biscuit artisanal

Keywords

Soup Mushroom Vege Chestnut Cremini Butter

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