Mushroom velouté with sundried tomatoes recipe
 Silky smooth mushroom soup is brought to life with quick pickled mushrooms, sundried tomatoes and spinach. Creamy, sweet, sharp and ready in no time – this velouté has it all! 40g/1½oz butter350g/12oz small chestnut mushrooms, quartered2 garlic cloves, finely chopped150ml/5½fl oz vegetable or chicken stock100ml/3½fl oz double cream200ml/7fl oz whole milk2 sundried tomatoes from a jar, drained and thinly sliced50g/1¾oz baby spinach leaves1 tsp white wine vinegar1 tsp caster sugarflaked sea salt and freshly ground black pepper 40g/1½oz butter 350g/12oz small chestnut mushrooms, quartered 2 garlic cloves, finely chopped 150ml/5½fl oz vegetable or chicken stock 100ml/3½fl oz double cream 200ml/7fl oz whole milk 2 sundried tomatoes from a jar, drained and thinly sliced 50g/1¾oz baby spinach leaves 1 tsp white wine vinegar 1 tsp caster sugar flaked sea salt and freshly ground black pepper Method Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened.Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over.Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened.Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls.Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve. Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened. Melt the butter in a medium frying pan over a medium heat. Add the mushrooms, season with a pinch of salt and some ground black pepper and fry over a high heat for 2–3 minutes, or until golden-brown. Add the garlic and cook for a few seconds more, stirring constantly until softened. Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over. Tip half the mushrooms into a large saucepan, add the stock, cream and milk and bring to the boil. Simmer gently for 5–6 minutes, or until the mushrooms are soft, stirring occasionally. Make sure it doesn’t boil over. Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Take the saucepan off the heat and blend the soup until very smooth with a stick blender (you can also cool slightly, then blitz in a blender for an extra smooth finish – or pass through a fine sieve). Season with salt and pepper to taste. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened. Meanwhile, return the frying pan to the heat, add the sundried tomatoes and spinach and toss together with the remaining mushrooms until the tomatoes are hot and the spinach is softened. Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls. Remove from the heat and stir in the vinegar and sugar. Leave to pickle for a couple of minutes, then drain and spoon into two warmed soup bowls. Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve. Pour the hot soup over the pickled mushrooms, tomatoes and spinach to serve.