French Mushroom Velouté with Thyme | Silky and Rich Soup

Thoroughly clean and slice the cremini mushrooms. Set aside a handful of nice mushroom slices for serving. Finely chop the shallots and garlic.

Heat 20 g of butter and the olive oil in a saucepan. Add the chopped shallots and sauté for 3-4 minutes until translucent. Next, add the garlic, most of the mushrooms, and the picked thyme leaves, then cook over higher heat for 5-6 minutes until the mushrooms turn golden brown.

Pour the dry white wine over the sautéed mushrooms and simmer for 2 minutes until the alcohol evaporates. Then pour in the hot vegetable stock, season with salt and pepper to taste, and simmer gently for 15 minutes.