Soup of porcini mushrooms

The porcini mushroom grows in all the deciduous forests of Europe, but it is in the South-West of France that there is an unrestrained passion for it. It is picked from the end of August to mid-November. Porcini mushrooms in jars are part of the artisanal preserves still present in the cupboards of our region for real family cooking. Discover our preserved porcini mushroom soup in a 500ml bottle.    A “homemade” porcini soup, for a moment of comfort. In autumn, our porcini mushrooms are collected in the deciduous forests of the central massif or the Pyrenees. We receive them fresh and work them directly in our workshops. Just like asparagus, porcini mushrooms are so good that we don’t miss a bit. This is how our porcini velouté was born. We collected the broken porcini mushrooms and the various scraps that we had to make a delicious velouté. Velouté is a very creamy and nourishing soup. A velouté is like a caress. All you have to do is dip your spoon into a velouté and you are already transported. Which doesn't take away from the character: try our recipe. Recipes that prove that velouté is a perfect balance between flavors and voluptuousness. If you don't feel like cooking on a winter evening, a good velouté will satisfy you! Let yourself be transported by this velvety which will take you back to autumn and your walks in the forest which smells of the undergrowth. Preparation advice: Reheat over low heat in a saucepan, stirring lightly. Serve with a knob of butter or a knob of duck rillettes for an even more delicious velouté! The porcini mushroom velouté goes perfectly with rather “evolved” dry red wine such as a good Saint-Emilion grand cru, a Crozes-Hermitage red, a Saint-Nicolas-de-Bourgueil red, a Pomerol or even a Hermitage red.