A creamy and flavorful Mushroom Velouté served with crispy croûtons, perfect for a cozy evening.

Scale

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 2 minutes.
Gradually pour in the stock, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for about 15-20 minutes.
Remove from heat and use an immersion blender to puree the soup until smooth.
Return the velouté to the pot and stir in the heavy cream, thyme, and lemon juice. Season with salt and pepper to taste.
Heat gently over low heat until warmed through, but do not boil.
Preheat the oven to 375°F for the croûtons.
Toss the cubed bread with olive oil, garlic powder, salt, and pepper until evenly coated. Spread on a baking sheet.
Bake for about 10-15 minutes until golden brown and crispy, tossing halfway through.
Ladle the warm mushroom velouté into bowls and top with croûtons. Serve and enjoy!

For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
Feel free to use any type of mushrooms you prefer.
Store leftover velouté in an airtight container in the refrigerator for up to 3 days.

Keywords: Mushroom Velouté, soup, croûtons, creamy soup, vegetarian recipe