Cream of Mushroom Veloute
- 3 Tbsp. canola oil
- 16 oz. button mushrooms, sliced
- 1 Tbsp. salt
- 1/4 tsp. white pepper
- 4 Tbsp. butter
- 2 1/2 oz. cloves of fresh garlic, sliced
- 1/2 tsp. fresh thyme leaves
- 1 medium Spanish onion, diced
- 6 Tbsp. + 1 tsp. all-purpose flour
- 4 1/2 cups cold no-sodium chicken stock, divided
- 1 Tbsp. sherry vinegar
- 16 oz. Hood® Heavy Cream
- 1 Tbsp. fresh parsley leaves
In a large rondeau or heavy bottomed pot, heat canola oil until lightly smoking. Add sliced mushrooms and cook, stirring often, for 5-6 minutes or until a light brown color develops.
Add salt, white pepper, butter, garlic, thyme, and onions and cook on medium heat for 5 minutes until the onions become translucent, stirring constantly.
Add 1/4 cup of the chicken stock or 1/4 cup Madeira wine and the sherry and stir. Add the remaining 4 1/4 cups of chicken stock. Increase the heat to medium, mixing constantly with a whisk. Cook for 4 minutes.
As mixture becomes thick, add cream and parsley. Stir to combine. Allow soup to simmer for 30 minutes.
For a hearty rustic soup, serve as is. For a more refined creamy soup, transfer hot soup to a blender and puree until smooth. After blending, strain soup through a fine mesh strainer and serve.