Mushroom velouté

Peel and slice the onion and put it in a pan to fry in 10 g of butter.

Remove the skin from the mushrooms, cut them into thin slices and add them with the onion.

While they cook, make a béchamel in another pan. Fry the remaining 10 g of butter with 20 g of flour, add the milk and stir until the mixture thickens.

Bring the vegetable stock to the boil in a third pan, add the mushrooms and onion, and the béchamel.

Blitz it all and add a little water if you find the velouté too thick.