Mushroom velouté with sundried tomatoes and spinach

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.