A deep, silky velouté where the gentle sweetness of mushrooms meets the measured richness of foie gras. The texture is smooth, enveloping, almost caressing. A winter soup designed for the in-between holidays - when you crave comfort without excess.
A recipe that looks simple at first glance, yet precise in its balance… the elegance of minimalism. ✨
Here is the full recipe for 2 to 3 bowls, depending on appetite 🥄
🛒 Ingredients
- 🍄 250 g fresh button mushrooms
- 🧈 15 g butter or a drizzle of olive oil
- 🧅 1 small onion or shallot
- 🧄 1 garlic clove (optional)
- 🥣 500 ml stock (chicken or vegetable)
- 🥛 50 ml cream or a splash of milk
- 🥩 20–30 g foie gras
- 🌿 Salt, pepper
- Fresh parsley or thyme (optional)
👨🏽💬 Method
1️⃣ Aromatic base
Finely slice the onion (and garlic if using).
Cook gently in the butter over low heat for about 5 minutes, without browning.
2️⃣ Mushrooms
Add the sliced mushrooms.
Let them sweat gently until their moisture has evaporated.
3️⃣ Simmering
Pour in the hot stock.
Simmer gently for 15 minutes, avoiding a rolling boil.
4️⃣ Blending
Blend the soup until very smooth
(you may reserve a few mushroom slices if you want a subtle texture contrast).
5️⃣ Finish
Add the cream, season with salt and pepper, then blend briefly again.
6️⃣ Foie gras (the key step)
Add the foie gras, cut into small pieces, directly into the hot soup.
Blend immediately until the velouté becomes perfectly smooth and luscious.
🌟 Tips
A touch of acidity changes everything
A few drops of sherry vinegar or cider vinegar are enough.
For extra depth
3–4 drops of hazelnut oil or truffle oil - no more.
Too thick?
Thin with a little hot stock, never water.
✨ Indulgent option (highly recommended)
Quickly sear a small piece of foie gras in a hot pan, no added fat.
Place it on the soup just before serving.
The hot / crisp-melting contrast makes all the difference.
Finish with fresh parsley or thyme.
💗 A soup in perfect balance 🍲
• Mushroom depth and softness
• Enveloping creaminess from blended foie gras
• Gourmet contrast with seared foie gras (optional)
• Comfort
🛠️ Recommended equipment
👉 "50's Style" Hand Blender - Black - Smeg
🍴 Serve with…
• Lightly toasted country bread
• Fine savory brioche (if fully embraced)
🍷 Wine pairings
• Dry or demi-sec Vouvray – ideal balance with foie gras and mushroom umami
• Dry, ripe Chenin Blanc – tension and roundness, very precise
• Unoaked Burgundy white – textural harmony, elegance
• Sancerre – possible if round and not too sharp; avoid if seared foie gras dominates
