Mushroom Velouté with Cream

Preheat your oven to 220°C, or 200°C for a fan oven, or gas mark 7. Divide the mushrooms into two equal portions. Spread one portion in a single layer on a large baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.

Roast the mushrooms for 20–25 minutes, turning once halfway, until deeply golden and their edges are crisped. Set aside.

While the mushrooms roast, melt 3 tablespoons of butter with the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add the shallots and cook for 6–8 minutes, stirring occasionally, until completely soft and beginning to turn golden at the edges.

Add the garlic, thyme sprigs, and bay leaf and cook for 2 minutes, stirring constantly, until the garlic is fragrant but not coloured.

Add the raw mushroom portion to the pot and cook for 10–12 minutes over medium-high heat, stirring only occasionally, until all the liquid has evaporated and the mushrooms are deeply browned.

Pour in the sherry and scrape up every bit of fond from the base of the pot. Cook for 2 minutes until the alcohol has mostly evaporated and the liquid is reduced by half.

Add the warm vegetable stock and the roasted mushrooms, reserving a small handful of the crispiest roasted pieces for garnish. Bring to a gentle simmer and cook for 10 minutes.

Remove the thyme sprigs and bay leaf. Use a high-powered blender, working in batches if needed, to blend the soup until completely smooth and velvety — this takes a full 2 minutes per batch.

Return the blended soup to the pot over low heat. Stir in the double cream and the remaining 1 tablespoon of butter, then simmer gently for 3–4 minutes until the soup is silky and coats the back of a spoon.

Stir in the lemon juice, taste, and adjust seasoning with salt and white pepper. Ladle into warm bowls, finish with a swirl of cream, the reserved roasted mushrooms, a scattering of parsley, and a pinch of flaky sea salt.