Mushroom Veloute

Mushroom Veloute is a classic thick soup that highlights the authentic aroma of mushrooms. Using the roux technique (a mixture of butter and flour) and rich mushroom broth, this dish offers a velvety sauce texture with savory sautéed mushroom pieces in every bite.

ingredients

Sliced mushrooms Chef Daniel: 150 g

Chopped onion: 10 g

Chopped garlic: 7 g

Herbs (thyme & parsley): 3 g each

Extra virgin olive oil: 10 ml

All-purpose flour: 10 g

Unsalted butter: 10 g

Mushroom bouillon/stock: 200 ml

Salt and pepper: To taste

how to make

Sauté the spices: Heat a saucepan, add olive oil, then sauté chopped onions and garlic.

Cooking Mushrooms: Sauté until fragrant and browned, then add sliced mushrooms and herbs (parsley and thyme).

Cooking the filling: Continue stirring and sautéing until the aroma of the mushrooms is released and all ingredients are cooked through.

Set aside the mushrooms: Remove the sautéed mushrooms and transfer them to a temporary container.

Making Roux: In a separate saucepan, melt the butter and add the flour. Stir quickly until the ingredients are well blended.

Making the soup base: Gradually add the mushroom bouillon to the flour mixture while stirring continuously until it reaches a thick and smooth sauce consistency.

Final Combination: Return the sautéed mushrooms to the thick sauce. Stir continuously until evenly mixed and thoroughly cooked.

Serving: Mushroom Veloute is ready to serve while warm.