French wild mushroom soup with thyme | Aromatic classic
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30 min
Quick
Kifli Kukták
Elegáns, aromás francia erdei gombaleves karamellizált mogyoróhagymával, fehérboros redukcióval és friss fűszerekkel. Tökéletes könnyed és kifinomult fogás a gombakedvelőknek.
Preparation method
Preparation
Clean the mushrooms with a soft brush or paper towel, then cut them into even, larger slices. Peel the shallots and garlic, then finely chop them.
Prepare the vegetable stock and measure out the dry white wine, butter, olive oil, and herbs.
Cooking
Heat the butter and olive oil in a heavy-bottomed pot over medium heat. Add the chopped shallots and sauté for 3-4 minutes until translucent and slightly caramelized. Then add the garlic and thyme, and sauté for another 1 minute.
Chef's tip
For an even richer flavor, you can use mixed wild mushrooms (porcini, chanterelles, chestnut mushrooms), or add a little fresh lemon zest at the end of cooking.
The soup keeps well in a sealed container in the refrigerator for 2-3 days; upon reheating, its flavors become even more harmonious.
Ingredients
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