A velouté is a thickened soup, similar to a bisque. It is quick-cooking and so simple to prepare. In some markets, the wild mushrooms are packaged together. You can just buy 18-20 ounces total of the assorted packages.
Kosher for Passover Mushroom Velouté Soup
1 cup (about 4 ounces) sliced shiitake mushrooms, stems discarded
2 cups (6-7 ounces) sliced oyster mushrooms
2 cups (6-7 ounces) sliced crimini mushrooms
2 cloves fresh garlic, chopped
1 small onion, cut into 1/4- inch dice
1/8 teaspoon dried thyme
1/2 cup (1 stick) margarine or butter
1/4 cup potato starch
7 cups chicken or vegetable broth, warm
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
Heat oil in medium pot over medium heat.
Add the mushrooms and sauté until tender, about 4 minutes. Add the garlic and onion. Cook for 4–5 minutes.
Sprinkle in the thyme. Add the margarine or butter and melt.
Slowly sprinkle in the potato starch. The mixture will form a sticky paste called roux. Slowly add the stock and simmer; whisk well, scraping the bottom.
Cook, uncovered, for 20 minutes to cook out the starchy taste.