Wild Mushroom Velouté

Ingredients - Serves 4

• Fresh parsley - For garnish
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Chicken stock - 4 cups
• Mixed wild mushrooms - 500g, cleaned and chopped
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Butter - 2 tablespoons

Let's Get Started

1. Melt the butter in a large pot over medium heat.
2. Add the shallots and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 15g
• Carbs: 20g
• Protein: 5g
• Sodium: 500mg
• Sugar: 3g