Garden Vegetable Velouté

Step 1

In a large saucepan

Step 2

over medium heat

Step 3

sauté leek in butter

Step 4

2 minutes. Add lettuce

Step 5

watercress

Step 6

spinach and carrots. Season with salt and pepper. Add chicken broth and bring to boil. Cover and cook over low heat until carrots are tender

Step 7

10 to 15 minutes. Add milk and purée in blender.

Step 8

Pour back into saucepan and warm up. Adjust seasoning.

Step 9

In a skillet

Step 10

over medium-high heat

Step 11

cook mushrooms in butter until liquid has evaporated and mushrooms are golden. Serve soup and garnish with sautéed mushrooms. May be served hot or cold.