Mushroom velouté

Delicious comforting dish for cold weather

For 4 people (as a starter)

• 300 g mushrooms

• 1 onion

• 1/4 l vegetable stock

• 1/2 l milk

• 4 branches of parsley

• 40 g of butter

• 2 tablespoons flour

• salt and pepper

• 10 g hazelnuts

1. Peel and thinly chop the onion, mushrooms and parsley. I use a blender to thinly chop the onion and the mushrooms.

2. In a pot, warm the butter in medium heat. Add the onion. Cook for 2-3 minutes. Add the mushrooms and parsley. Cover and cook on low heat for 15 minutes.

3. Add the flour, mix. Add the stock and milk, mixing at the same time. When it starts to simmer, cook uncover on low heat for 15 minutes.

4. Season with salt and pepper. Scatter roasted crunched hazelnuts before serving.