French Wild Mushroom Ragout Soup | Rich and Aromatic
(0)
40 min
Under an hour
Kifli Kukták
Klasszikus francia erdei gombaraguleves aranyszínűre pirított csiperkével, vargányával, illatos kakukkfűvel és száraz fehérborral. Selymes tejszínes textúra és mély erdei aromák az igazi bisztróélményért.
Ingredients
Preparation method
Preparation
Soak the dried mushrooms in approx. 150 ml of lukewarm water for 10-15 minutes, then strain (reserve the soaking liquid!). Clean the cremini mushrooms and cut them into thicker slices. Finely chop the shallots and garlic.
Making the soup
Heat the olive oil in a large pot and melt half of the butter (20 g) in it. Add the sliced fresh mushrooms and the squeezed wild mushrooms, then sauté over high heat for 6-8 minutes until nicely golden brown.
Add the remaining butter (20 g), finely chopped shallots, and garlic to the mushrooms. Sauté over medium heat for 2-3 minutes until the onions soften and become fragrant. Sprinkle with the flour and cook while stirring for another 1 minute.
Chef's tip
The mushroom soaking liquid is a concentrated umami flavor bomb, do not pour it out under any circumstances, as it gives the soup its deep, rich flavor!
If you want an even more intense French flavor, you can also stir a little crème fraîche in along with the cream when serving.
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