2tbsp olive oil
100g peeled and sliced onions
2 crushed garlic cloves
700g chopped mushrooms
25ml dry sherry
1ltr Essential Cuisine Mushroom Stock Mix
1 tbsp Essential Cuisine Wild Mushroom Glace (optional)
Good twist of freshly ground pepper
Sea salt seasoned to your taste
1tbsp chopped flat leaf parsley
1. Heat the oil in a thick bottomed saucepan, add the onions and garlic, fry gently for 2-3 minutes until they start to soften but with not too much colour
2. Stir in the mushrooms, continue cooking for 5 minutes, stirring occasionally
3. Pour in the sherry and Essential Cuisine Mushroom Stock Mix, bring to the boil and simmer for 20 minutes or until all the ingredients are tender
4. Stir in the Essential Cuisine Wild Mushroom Glace
5. Liquidize the soup with a hand blender or food processor until velvety smooth. Pass through a sieve into a clean pan
6. Bring back to the boil, season to your taste with sea salt and freshly ground pepper, stir in the parsley
7. Your Mushroom Veloute is now ready to serve in warm bowls
Use a mixture of Paris browns, field and button mushrooms to give this soup texture and character!