CHICKEN AND MUSHROOM VELOUTE SOUP

A refined chicken and mushroom velouté crafted with slow-simmered stock, caramelized mushrooms, and a silky cream finish. Balanced with deep earthy flavor and delicate richness, the soup is presented in a minimalist matte black setting with herb oil, seared mushroom slices, and crisp julienne bread for texture and contrast. Elegant, comforting, and quietly luxurious.

---

YIELD : PREP TIME :

---

RECIPE

---

ITEM NAME	QUANTITY	UNIT
Butter	30	gm
Olive oil	1	tbs
Onion or shallot	30	gm
Garlic	10	gm
Fresh mushrooms	300	gm
Chicken breast	150	gm
Chicken stock (water)	500	gm
Heavy cream	200	gm
Salt	7	gm
Black pepper	2	gm
Fresh thyme	3	gm

---

PREPARATION METHOD AND PROCEDURE

---

PREPARING THE MUSHROOM BASE

---

• In a clean saucepan, add olive oil and butter over medium heat.

• Add onion and garlic, then sauté until soft and fragrant.

• Add the sliced mushrooms and continue cooking until nicely caramelized and fully cooked.

• Pour in the chicken stock and allow it to simmer gently for a few minutes.

⸻

BLENDING THE SOUP

---

• Transfer the cooked mushroom mixture into a blender.

• Blend until smooth and velvety.

• Transfer the blended soup back into the saucepan and bring to a gentle boil.

COOKING THE CHICKEN

---

• In another clean pan, add olive oil over medium heat.

• Add julienne-sliced chicken breast and cook until half cooked.

• Add onion, garlic, salt, and black pepper.

• Continue sautéing until the chicken is fully cooked and lightly caramelized.

COMBINING THE SOUP

---

• Transfer the cooked chicken mixture into the blended mushroom soup.

• Add heavy cream and continue simmering gently.

• Allow the soup to reduce until the desired consistency and richness is achieved.

FINAL PLATING

---

• Pour the soup into a matte black bowl.

• Finish with:• Seared mushroom slices• Herb oil drizzle• Crispy julienne bread strips• Small parsley branch

NOTE

---

Proper mushroom caramelization is essential for developing deep earthy flavor and natural richness.

• Blend the soup while still warm to achieve a smooth and velvety texture.

• Simmer gently after adding the cream to maintain balance and prevent splitting.

• The chicken should remain tender and lightly sautéed to preserve texture within the soup.

• Reduce the soup slowly until the desired consistency is achieved — rich, smooth, but not overly thick.