Mushroom Velouté

A velouté is a french term meaning that the soup has been thickened, in this case using chicken stock, flour and butter, giving it a smooth and creamy texture. The word velouté comes from the word velour which means velvet. Mushrooms are in season at the moment so when I found I had too many left in the fridge I decided to make a mushroom velouté – a great way to use them up and a great starter or lunch!

Ingredients :

• 300g button mushrooms
• 1 small onion
• 50g butter
• 250ml chicken stock
• 500ml milk
• 2 tablespoons of flour
• Salt and Pepper
• 1 tablespoon of chopped parsley (if you have it!)
• 1/2 lemon

Method :

1. Melt the butter in a saucepan and add the chopped onion and the chopped mushrooms
2. Add salt, pepper and finely chopped parsley and mix well
3. Cover the pan and leave to cook on a gentle heat for 15 minutes
4. After 15 minutes sprinkle in 2 tablespoons of flour, mixing all the time
5. Pour in 250ml of stock and 500ml of milk while mixing continuously (to avoid any lumps)
6. Gradually bring to the boil and then lower the heat and allow to simmer gently for another 15 minutes (leave the lid off the saucepan)
7. Mix your soup with a blender or food processor
8. Just before serving add the juice of half a lemon