French Leek and Mushroom Soup | With Warm Brie Toast
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40 min
Quick
Kifli Kukták
Lágy, vajas póréhagyma és aromás barna csiperkegomba találkozása száraz fehérborral és friss kakukkfűvel selymesítve. Mellé ropogós, sütőben olvasztott krémes brie sajtos bagettszeletek teszik teljessé ezt a hamisítatlan őszi francia bisztróélményt.
Preparation method
Preparation and sautéing vegetables
Thoroughly wash the leek, then cut it into thin rings. Clean and slice the cremini mushrooms. Finely chop the garlic.
Heat the olive oil and butter in a heavy-bottomed pot or saucepan. Add the sliced leek and sauté over medium heat for 8–10 minutes until soft and lightly golden.
Add the cremini mushrooms and garlic. Sauté over higher heat for 5–6 minutes until the mushrooms release their liquid and turn nicely browned. Season with salt and pepper, and add the fresh thyme.
Chef's tip
For an extra French bistro feel, you can place a thin slice of pear or a few drops of honey on top of the Brie cheese on the toast.
You can store leftover soup in the refrigerator for 2–3 days; when reheating, it is best to thin it with a little water or cream.
Ingredients
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