Creamy Mushroom Velouté

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This French mushroom velouté is smooth, creamy and elegant without feeling heavy. A little thyme works beautifully with the earthy flavour of the mushrooms.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butter – 2 tbsp
• onion, chopped – 1 medium
• leek, sliced – 1 small
• mushrooms, sliced – 1 lb
• potato, diced – 1 medium
• vegetable stock – 5 cups
• heavy cream – 1/2 cup
• thyme – 1 tsp
• salt – 1 tsp
• white pepper – 1/2 tsp

Method

1. Melt the butter in a soup pot and cook the onion and leek for 5 minutes until soft and fragrant.
2. Add the mushrooms and the potato, season lightly, and cook for 2 minutes while stirring.
3. Pour in the stock and simmer for 20 minutes, or until the vegetables are fully tender.
4. Blend the soup until smooth, then stir in the cream and thyme. Taste and adjust with salt and pepper.
5. Ladle into warm bowls and finish with a few sautéed mushrooms.