When mushrooms come around my kitchen, they end up in velouté… Because it's good and in season, my mushroom velouté is sure to delight us!
If autumn is the season for mushrooms, my creamy soup is one of the privileged guests of my table. Tasty as you wish, it delights young and old alike. Here is my recipe!
Few things in fact! Let's take a closer look:
Follow the 8-step guide:
1- Peel and slice the onion then peel and chop the garlic.
2- Clean and cut the mushrooms into strips.
3- Squeeze the juice from the lemon and sprinkle over the mushrooms.
4- In a casserole dish, sauté the onion, garlic and mushrooms for 5 minutes over low heat. Season with salt and pepper.
5- Set aside a few slices of mushrooms (for the final decoration!)
6- Pour in the chicken stock cube and the liquid cream and simmer for 15 minutes so that the mushrooms are tender.
7- Mix everything to obtain a creamy smoothness.
8- Serve hot in bowls or pretty cups and place one or two slices of mushrooms on top!
You can keep your velouté in the refrigerator for 24 hours, but also freeze it if you wish, it will keep all its flavor!
Either a bill of less than €6.50 or a budget of less than €1.60 per person!
Are you seduced? Let me treat myself to reading your comments!
