FRIJE

Recipe taken from the website https://www.cookomix.com/recettes/veloute-de-champignons-thermomix/. Here is the recipe for mushroom velouté with Thermomix, a type of soup made from a simple roux (a mixture of flour and fat, cooked over medium heat), diluted with cream and/or milk, and with mushrooms added. This velouté is very popular in North America, especially in cans: Americans use mushroom velouté as a base for dishes such as stews. This preparation is sometimes called "American béchamel". Here, there are no cans involved and we stop poisoning ourselves because this mushroom velouté is prepared only with fresh ingredients and with the help of Thermomix! [box style="tip"]Button mushrooms should be white and firm. The cap should be attached to the stem of the mushroom. They can be stored for 2 to 3 days in the vegetable drawer of the refrigerator in their tray or in a paper bag.[/box] [box style="tip"]It is preferable not to wash the mushrooms under water to clean them. Instead, brush them with a cloth to remove any dirt residue.[/box] [box style="tip"]Keep a sprig of parsley and a few slices of mushrooms to decorate the plates when serving![/box] [box style="variation"]You can replace parsley with coriander to subtly vary the taste of the velouté :)[/box]