Wild Mushroom Velouté Soup

Good friends and good food go hand in hand. Our family has a group of friends with whom we have been  celebrating Shabbat dinner for years. Yet with each passing year, another child goes off  to college and the place settings decrease. One thing, however, remains constant; friendship and good food. Here is a wonderful recipe for mushroom soup that is both dairy free, delicious, and easy to prepare. I first discovered it when my friend, Sandi, served it to us at her home. Sandi is a wonderful cook, and more importantly, a fabulous friend, and I will be sharing more of her recipes on this blog in the near future! Sandi advises me that the recipe is from the book “Kosher By Design, Entertains.

*A velouté is a thickened soup, similar to a bisque. It is quick cooking and simple to prepare.

  • 2 tablespoons olive oil
  • 1 cup (about 4 oz) shiitake mushrooms, stems discarded.
  • 2 cups (6-7 oz) sliced oyster mushrooms
  • 2 cups (6-7 oz) sliced cremini mushrooms
  • 2 cloves garlic, chopped
  • 1 small onion, cut into small pieces
  • ⅛ teaspoon dried thyme
  • 8 tablespoons margarine or butter
  • ½ cup all purpose flour
  • 7 cups chicken or vegetable broth, warm
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper


  1. Heat oil in medium pot over medium heat.
  2. Add the mushrooms, and sauté until tender, about 4 minutes.
  3. Add in the garlic and onion, and cook for 4-5 minutes.
  4. Sprinkle in the thyme, add the margarine or butter and melt, slowly sprinkle in the flour. The mixture will form a sticky mixture called a roux.
  5. Slowly add the stock, and simmer uncovered for 20 minutes to cook out the floury taste.
  6. Season with salt and pepper.

Yield: 8 servings.

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