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Mushroom Velouté
A creamy, velvety and comforting mushroom velouté, made with homemade broth, fresh mushrooms, cream and paprika‑flavored croutons. Ideal for a light dinner or an elegant starter.
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Cost Breakdown
Critical Success Points
- • Skim the broth to remove the fatty foam
- • Cook the flour for a few minutes to avoid raw taste
- • Add the broth gradually to avoid lumps
- • Blend the hot soup carefully to avoid splatters
- • Watch the croutons in the oven so they stay crunchy without burning
Safety Warnings
- • Be careful of splatters when blending hot soup
- • Handle hot oil with care to avoid burns
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