Mushroom velouté with sundried tomatoes and spinach
Silky smooth mushroom soup is brought to life with quick pickled mushrooms, sundried tomatoes and spinach. Creamy, sweet, sharp and ready in no time – this velouté has it all!
Ingredients
- 40²µ/1½´Ç³ú butter
- 350g/12oz small chestnut mushrooms, quartered
- 2 garlic cloves, finely chopped
- 150ml/5½fl oz vegetable or chicken stock
- 100ml/3½fl oz double cream
- 200ml/7fl oz whole milk
- 2 sundried tomatoes from a jar, drained and thinly sliced
- 50g/1¾oz baby spinach leaves
- 1 tsp white wine vinegar
- 1 tsp caster sugar
- flaked sea salt and freshly ground black pepper
Method
Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened.
Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over.
Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste.
Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened.
Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls.
Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve.
