Velouté de Champignons Sauvages (Creamy Wild Mushroom Soup)
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Ingredients
- 500 g chestnut mushrooms, sliced
- 1 onion, finely diced
- 2 garlic cloves
- 800 ml vegetable stock
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 115 kcal
- Protein
- 4.3 g
- Carbohydrate
- 8.2 g
- of which sugars
- 4.8 g
- Fat
- 7.3 g
- of which saturates
- 1 g
- Fibre
- 1.4 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion for 6 minutes until softened.
- 2
Add the garlic and mushrooms and cook for 8 minutes until the mushrooms are golden and any liquid has evaporated.
- 3
Stir in the thyme leaves and vegetable stock, bring to the boil, then simmer for 15 minutes.
- 4
Blend with a stick blender until smooth.
- 5
Season well and serve hot.
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