Mushroom Veloute is a classic French soup, often taught in cooking schools to demonstrate the effect of
First, sweat onion and leeks in butter until soft and translucent. Add the sliced mushrooms, and keep cooking and stirring until mushrooms become soft. Add flour and stir until everything becomes a pasty
Add chicken stock and bring to a boil, stirring regularly so that all of the
rouxdissolves evenly. Add the milk and cream, and return to a boil, while continuously stirring. Season with salt and pepper.
Remove soup from heat and puree with an immersion blender. Pass through a sieve and return to pot. Bring to a
To serve, divide into bowls and sprinkle chervil on top. Serves 4.