10 gm maida, 2 gm carrot, 2 gm celery, 10 gm onions, 10 gm garlic (peeled), 2 gm oyster mushrooms, 2 gm shiitake mushrooms, 2 gm fresh mushrooms, 30 gm mushroom paste, 10 gm butter, 20 ml rich cooking cream, 2 pieces of bread sticks, salt and white pepper powder to taste, fresh oregano for seasoning
Make the velutee sauce first. To make the sauce, you need some vegetable stock. Take roughly chopped onion, garlic, carrot, celery and leek. Cook in water for a long time to get vegetable stock. Take another pan and make a white sauce by whisking butter and maida together. Add this to the vegetable stock and keep aside.
Soak the shiitake and oyster mushroom in hot water. When it has absorbed enough water, take oil in a pan and saute the 3 types of mushroom keeping some aside for garnishing the soup. Now make a paste of sauteed mushrooms.
Now take the velutee sauce in a pan and add mushroom paste to it. Add cream and cook it while checking for seasoning. Garnish with cream and serve hot.