Funghi Veloute
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (minced)
- 4 cups closed-cup Mushrooms (brushed clean and diced)
- ½ tsp dried thyme
- 3 cups vegetable stock
- ⅔ cup double cream
- 2 Tbsps unsalted butter
- 2 cups mixed Wild mushroom (brushed clean)
- 2 Tbsps thyme
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot.
2.
Add the shallot, garlic, closed-cup mushrooms, dried thyme, and a little salt. Sweat for 7-8 minutes, stirring occasionally.
3.
Cover with the stock and cook until simmering. Simmer steadily for 15 minutes.
4.
Stir through the cream, return the soup to a simmer, and blend with and immersion blender until smooth.
5.
Season to taste and keep warm to one side.
6.
Melt the butter in a frying pan set over a moderate heat until hot.
7.
Add the mixed wild mushrooms and a little salt, frying for 4-5 minutes until golden and tender.
8.
Ladle the soup into bowls and spoon in the wild mushrooms, garnishing with fresh thyme.
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