Mushroom Velouté

Instructions

1. 1

   Melt the butter in a large pot over medium heat and sauté the diced onion until softened and translucent, about 4 minutes.

   Tip: Don't let the onion brown; you want a delicate base for your velouté.

2. 2

   Add the minced garlic and cook for another minute until fragrant, stirring constantly.

3. 3

   Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to soften.

   Tip: Breaking down the mushrooms slightly helps create a creamier texture.

4. 4

   Pour in the vegetable stock, add the thyme sprigs and bay leaf, then bring the mixture to a gentle simmer.

5. 5

   Simmer for 12-15 minutes to allow the flavours to meld together and the mushrooms to become fully tender.

6. 6

   Remove the thyme sprigs and bay leaf, then use an immersion blender to purée the soup until completely smooth.

   Tip: For an ultra-fine texture, pass the soup through a fine sieve after blending.

7. 7

   Stir in the heavy cream and gently warm through without boiling, about 2-3 minutes.

   Tip: Adding cream at the end preserves its silky quality and prevents curdling.

8. 8

   Season to taste with salt and black pepper, then ladle into bowls and serve immediately.

   Tip: A drizzle of truffle oil or fresh tarragon makes an elegant garnish.