Champignon mushrooms velouté
PREPARATION METHOD
Preparation time 30 minutes, low difficulty
- Remove the stems and cut the mushrooms into thin slices. Wash the potatoes, peel them and cut them into cubes. Chop the leek into strips and sauté it in a pan with a drizzle of oil. When it is wilted, add the diced potatoes and the mushrooms.
- Cook for a couple of minutes, stirring with a wooden spoon. Add the vegetable broth and let it simmer until it is absorbed.
- Using a stick blender, blend until smooth.
- Pour the cream in the plates, add some parsley and serve with croutons.