Mushroom velouté (Slideshow version)
Stage 8/8 : 5 min.
Finish by adding 150 ml cream and blend briefly to mix well. Check seasoning.Remarks
It's easiest to use cultivated button mushrooms (that the French call champignons de Paris), even tinned mushrooms, but if you can, use freshly-gathered wild mushrooms, as the flavour will be so much better.You can also add a handful of dried mushrooms (morels, chanterelles, etc.), simply rinsed. Again this willl improve the flavour, making it not only stronger, but woody.