METHOD:

1. Make a roux by melting the butter in a saucepan over low heat. When butter is melted, add flour while whisking over medium low heat for a few minutes until roux becomes shiny and consistency of paste

2. Once the roux becomes shiny, take it off the heat and let it cool

3. Sweat the mushrooms in a pan with a little butter

4. Add the cream, nutmeg and bouillon. Simmer over a low heat until heated through, approximately 5 minutes

5. Pour the hot soup over the cooled roux and blend with the hand blender bar

6. Garnish with a drizzle of cream and some parsley

Chef’s tip: The nutmeg enhances the mushrooms and brings out a delicious, deep mushroom flavor

Recipe presented by Philips