22 Velouté of Wood Mushrooms

Name: Velouté of Wood Mushrooms (Velouté aux champignons des bois)
Yield: For four people
Cuisine: French
Ingredients: 40 g (1½ oz) dried mousserons (millers); 40 g (1½ oz) dried mousserons (millers); 1 teaspoon freshly-chopped parsley; 1 tablespoon tomato, peeled and cut into little cubes; 50 g (2 oz) dried morilles (morel, morchella esculenta); 50 g (2 oz) dried morilles (morel, morchella esculenta); 50 g (2 oz) dried morilles (morel, morchella esculenta); 50 g (2 oz) dried mousseron mushrooms (miller, clitopilus prunulus); 50 g (2 oz) dried mousseron mushrooms (miller, clitopilus prunulus); 80 g (3 oz) dried cèpes (cep, boletus edulis); 50 g (2 oz) dried mousseron mushrooms (miller, clitopilus prunulus); 80 g (3 oz) dried cèpes (cep, boletus edulis); 80 g (3 oz) dried cèpes (cep, boletus edulis); 1 litre (1¾ pints) chicken stock or stock made with chicken stock cube; 100 g (3½ oz) fresh button mushrooms; 1 tablespoon olive oil; 1 litre (1¾ pints) chicken stock or stock made with chicken stock cube; 50 g (2 oz) chopped leek; 50 g (2 oz) onions, finely sliced; 2 tomatoes, peeled and deseeded; 1 clove garlic, cut in half

Velouté aux champignons des bois

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main Ingredients

50 g (2 oz) dried morilles (morel, morchella esculenta)
50

Europe
France
Gluten-free
Soup
Mediterranean

Method

Wash the dried mushrooms from the main ingredients carefully in several waters, soak them in warm water for one hour.
Drain them and spread them out on a dry cloth.
Heat the olive oil in the saucepan, sauté the onions, leeks and garlic, and then add the main ingredients - the drained dried mushrooms, cleaned button mushrooms and, lastly, the two tomat