Recipe: Philippe Mouchel’s chestnut & mushroom veloute

This recipe was presented as part of Philippe Mouchel’s recent class at The Essential Ingredient Cooking School Prahran. For information on upcoming classes, visit the Classes and Events page.

Serves: 10


100g unsalted butter 2 white onions; peeled & sliced
4 garlic cloves; peeled & crushed
1 leek (white part only); washed & sliced
1 celery stick (root only); diced
1 granny …