French Cognac Mushroom Cream Soup | Silky Autumn Velouté
(0)
35 min
Quick
Kifli Kukták
Klasszikus francia gombavelouté pirított barna csiperkével, illatos salottahagymával és konyakos ízesítéssel, amelyet a selymes tejszín és a friss kakukkfű tesz teljessé. Ropogós bagettel tálalva tökéletes lélekmelengető fogás.
Ingredients
Preparation method
Preparation and sautéing
Thoroughly clean and slice the mushrooms. Finely chop the shallots and garlic. Set aside a handful of nice mushroom slices for serving.
In a deep pot, heat the olive oil and half of the butter (25 g). Add the chopped shallots and garlic, then sauté until translucent, about 2-3 minutes.
Add the sliced chestnut mushrooms and picked thyme leaves. Sauté over higher heat for 6-8 minutes until the mushrooms release their juices and turn a nice golden brown.
Chef's tip
The cognac reduction lends a special depth and nutty aroma to the mushrooms, a technique often favored in French bistros.
If you want an even silkier texture, strain the soup through a fine sieve after blending.
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