Scandinavian Mushroom Veloute with Whipped Tofu

Scandinavian Mushroom Veloute with Whipped Tofu

Prep 20 mins
Cook 35 mins
Serves 4

The rich flavour and velvety texture of this mushroom soup combined with the clean and light whipped tofu are the perfect combination, signed off with a strong hit of tarragon oil. Delicious!

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For the Whipped Tofu:
½ block of Cauldron Organic Tofu, drained
Good pinch of salt
Juice of ½ lemon
1 tbsp whipping cream
6 tbsp whipped cream

For the Mushroom Veloute:

Small knob of butter
1 tbsp vegetable oil
½ leek, sliced
½ onion, chopped
500g button mushrooms, sliced
30g plain flour
5g dried porcini mushrooms, rehydrated in the vegetable stock
375ml vegetable stock
250ml milk, semi-skimmed
250ml single cream

For the Tarragon Oil:

5 tbsp fresh tarragon
3 tbsp rapeseed oil
A squeeze of lemon juice
Salt and pepper to taste


  1. Prepare the mushroom veloute by gently frying the onions and leeks in the butter and oil for 8-10 minutes until softened but not coloured. Add the button mushrooms and continue to cook for a further 5 minutes. Stir in the flour and cook for 2-3 minutes then add the stock stirring well. Add the porcini mushrooms and bring to the boil then reduce the heat, cover and simmer for 10-15 minutes until the vegetables are cooked. Stir in the milk and cream. Allow to cool slightly then blitz in a food processor. Sieve through a fine sieve and set to one side.
  2. To make the whipped tofu, place the drained tofu in a food processor with the salt, lemon juice and tablespoon of cream. Blizt until smooth. This may take up to 5 minutes. Gently fold in the whipped cream in a bowl. Keep to one side until needed. To make the tarragon oil, place all of the ingredients in the food processor and blitz until smooth.
  3. To serve, gently reheat the mushroom veloute in a pan. Place a generous spoonful of the whipped tofu in the bottom of each of four bowls. Pour the warm soup over the top and garnish with a few drizzles of tarragon oil.