Creamy button mushroom velouté

Start by dicing your mushrooms and finely chopping your parsley. Then, in a tall saucepan, melt the butter.

Once the butter has melted, add the shallot and mushrooms. Stir well so that the butter coats all the ingredients.

In your pan, add salt, pepper and a handful of chopped parsley. Stir.

Add the lid to your pan and cook over medium heat for 15 minutes.

Once the 15 minutes have passed, add the flour and mix so that it doesn't form lumps. When the flour is well mixed, add the milk and then the water. And finally the bouquet garni.

Put the lid back on and let it cook over low heat until it comes to a boil. Then reduce the heat and let it cook for another 15 minutes.

Remove the pan from the heat. Remove the bouquet garni. Add the cream, then blend everything.

You can strain the mixture through a sieve if you don't want any pieces of mushrooms.