Mushroom Velouté with Orange Crumble

Cream of Mushroom Soup with Orange Crumble

Cream of Mushroom Soup with Orange Crumble

  • Preparation: 30 min
  • Cooking: 50 min
  • Portions: 5


    • 40 g of butter (optional)
    • 3 tblspn of oil (45 ml)
    • 100 g coarsley chopped onions
    • 250g fresh portobello
    • 250g fresh shitake
    • 40g dried forest mushroom blend
    • 100 g cut, peeled potato
    • 2,5 l water
    • 125 ml brown rice
    • 1 cube of vegetable and mushroom bouillon
    • 250 ml soy cream (or equivalent)
    • Crumble
    • 100 g almonds
    • Zest from ½ an orange
    • 250 ml chopped parsley


In a medium pot, sauté the onion in the butter and the oil; add the fresh mushrooms and the potato pieces;

Add the 2,5L of water, the bouillon cube, the 40g of dried mushrooms and the rice.
Bring to a boil and simmer uncovered for 30 minutes over a medium flame so that the bouillon reduces by a third;

After, puré the contents of the pot with a food processor; add 250ml of soy cream and mix well; add salt and pepper to taste;


Grind the almonds in a coffee grinder; grill them in a pan over a high flame; mix them into a bowl with the orange zest and parsley;

Serve the soup hot garnished with a spoonful of crumble.