Mushroom Velouté with Orange Crumble
- Preparation: 30 min
- Cooking: 50 min
- Portions: 5
Ingredients
- 40 g of butter (optional)
- 3 tblspn of oil (45 ml)
- 100 g coarsley chopped onions
- 250g fresh portobello
- 250g fresh shiitake
- 40g dried forest mushroom blend
- 100 g cut, peeled potato
- 2,5 l water
- 125 ml brown rice
- 1 cube of vegetable and mushroom boullion
- 250 ml soy cream (or equivalent)
- Crumble
- 100 g almonds
- Zeste from ½ an orange
- 250 ml chopped parsley
Preparation
In a medium pot, sauté the onion in the butter and the oil; add the fresh mushrooms and the potato pieces;
Add the 2,5L of water, the bouillon cube, the 40g of dried mushrooms and the rice.
Bring to a boil and simmer uncovered for 30 minutes over a medium flame so that the bouillon reduces by a third;
After, puré the contents of the pot with a food processor; add 250ml of soy cream and mix well; add salt and pepper to taste;
Crumble
Grind the almonds in a coffee grinder; grill them in a pan over a high flame; mix them into a bowl with the orange zest and parsley;
Serve the soup hot garnished with a spoonful of crumble.
