Mushroom & Caramelized Onion Velouté
🍳 stovetop
⏱ 185 min
🍽 serves 9
📋 11 ingredients
Nutrition per serving
346
calories
10.3g
protein
25.2g
carbs
25.1g
fat
Ingredients per serving
- 0.4 each yellow onions
- 0.4 oz vegetable stock
- 0.2 oz thyme
- 0.2 cup cashew cream
- 0.2 oz Olive Oil
- 0.1 lb mixed mushrooms
- 0.1 cup sherry
- 0.1 oz shallots
- 0.1 tsp Maldon salt
- 0.1 tsp cracked pepper
- 0.1 oz micro thyme
Method
1. Preheat a large pot over medium heat. Add olive oil and sliced shallots; fry until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the yellow onions and cook over low heat for 2 hours, stirring occasionally, until caramelized to a deep golden brown.
3. Add the mixed mushrooms to the pot and sauté for 10 minutes, until they release their moisture and begin to brown.
4. Pour in the sherry and simmer for 5 minutes, allowing the alcohol to evaporate and the flavors to meld.
5. Stir in the thyme and vegetable stock. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
6. Remove from heat and let cool slightly. Blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
7. Return the blended soup to the pot and stir in the cashew cream. Heat over low heat for 10 minutes, stirring occasionally, until heated through but not boiling.
8. Ladle the velouté into shallow bowls. Top with crispy fried shallots, a drizzle of thyme oil, Maldon salt, cracked pepper, and micro thyme.
9. Serve immediately.
