Recipe Inspiration

Ingredients...

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

Method...

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

Chefs Tip

Use a mixture of Paris browns, field and button mushrooms to give this soup texture and character!