Recipe for Velouté with aged sheep’s cheese and yellow wine, sautéed chanterelles and morels.

Coarsely slice the shallots and garlic. Foam the butter in a large saucepan and then sauté the shallots.

Add the bay leaf, garlic, and rosemary, and sauté while stirring regularly. Season with salt and pepper.

Add whole, cleaned mushrooms and sauté over high heat for a few minutes without stirring, aiming to capture the cooking juices from the mushrooms.

Deglaze the pot by adding yellow wine and be sure to scrape the cooking residue with a wooden spoon. Let it simmer and reduce the wine by half. Pour in the vegetable broth, cook for 10 minutes, and add the grated cheese. Cook for an additional 10 minutes over low heat.

Add the cream off the heat. Remove the herbs, then blend the soup thoroughly in a food processor or with an immersion blender to achieve a creamy and airy texture.

Sauté the chanterelles and morels, well cleaned, over high heat, only on one side, with a bit of butter and olive oil for about 5 minutes, then set aside.

To finish, serve the soup in deep plates or glasses, adding at the last moment, in a broth, the morels, chanterelles, nuts, and shavings of cheese.