Name: Mushroom velouté with Thermomix
Prep time: 10 min
Cook time: 29 min
Yield: 4 servings
Ingredients: 1 yellow onion; 20 g of olive oil; 30 g of flour; 400 kg of button mushroom; 300 g of water; 1 chicken bouillon cube; 150 g of milk; 2 pinch of salt and pepper; 150 g of thick sour cream; 10 leaf of parsley

Mushroom velouté with 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, browned over medium heat), diluted with cream and/or milk, and with added mushrooms. 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 referred to as "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 the Thermomix!

Thermomix Public

Course: Starter

Preparation time: 10 minutes

Cooking time: 29 minutes

Energy: 28218 kcal / serving

Nutritional score:

Instructions

1. Place 1 yellow onion, halved, in the Thermomix bowl.
2. Add the lid with the measuring cup.
3. Mix for 5 sec/speed 5.
4. Scrape down the sides of the bowl with the spatula.
5. Add 20 grams of olive oil to the Thermomix bowl.
6. Add the lid with the measuring cup.
7. Cook for 2 min/100°C/speed 1.
8. Add 30 grams of flour to the Thermomix bowl.
9. Add the lid with the measuring cup.
10. Cook for 2 min/100°C/speed 1.
11. Add 400 grams of white button mushrooms, chopped, to the Thermomix bowl.
12. Add the lid with the measuring cup.
13. Cook for 3 min/100°C/speed 3.
14. Add 300 grams of water to the Thermomix bowl.
15. Add 1 cube of chicken bouillon to the Thermomix bowl.
16. Add 150 grams of semi-skimmed milk to the Thermomix bowl.
17. Add 2 pinches of salt (adjust to taste) to the Thermomix bowl.
18. Add 2 pinches of pepper (adjust to taste) to the Thermomix bowl.
19. Place the steaming basket instead of the measuring cup on the lid of the bowl to prevent splatters.
20. Cook for 12 min/90°C/speed 2.
21. Add 150 grams of thick cream to the Thermomix bowl.
22. Add 10 fresh parsley leaves to the Thermomix bowl.
23. Add the lid with the measuring cup.
24. Mix for 30 sec/speed 4, gradually increasing the speed to 8.
25. Serve immediately or hot.