Day 1 Dinner: Joel Robuchon’s Two Mushroom Veloute 

Inspired after a meal at Dry Creek Kitchen in Healdsburg, CA, we took on Joel Robuchon’s creamy mushroom soup — paired with a Willamette Valley Pinot from Cristom, this soup had to-die-for flavor but was lacking in texture (sorry Joel!)

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Creminis and shiitakes were finely chopped, simmered in chicken broth, then blended before adding a plump tablespoon of creme fraiche and freshly roasted and ground corriander. A few creminis were reserved and thinly sliced for the topping, along with a sliver of truffle oil.

The flavor was divine — hearty and earthy with an aromatic accompaniment. But the blending left us with a grainy soup with bits of mushroom throughout. Could we have blended longer? Perhaps. An alternative technique will be researched for future attempts.

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2 thoughts on “Day 1 Dinner: Joel Robuchon’s Two Mushroom Veloute 

  1. What about straining the veloute and gently squeezing any remaining goodness out from the mushroom bits, leaving them behind? Is that like, taboo?

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