French Gratinéed Mushroom Soup | With Crispy Cheese Baguette
4
(1)
40 min
Under an hour
Kifli Kukták
Gazdag, melengető francia gombaleves vajon pirított barna csiperkével, fehérborral és kakukkfűvel, ropogós bagettre olvasztott aranybarna sajttakaró alatt gratinírozva.
Ingredients
Preparation method
Preparation and browning
Clean the cremini mushrooms and cut them into thicker slices. Finely chop the shallots and garlic.
Melt the butter in a heavy-bottomed pot over medium heat. Add the chopped shallots and sauté until translucent, 3-4 minutes. Then add the garlic and thyme, and sauté for another 1 minute until fragrant.
Add the sliced mushrooms to the pot. Sauté over high heat for 6-8 minutes until the mushrooms release their liquid and get a nice golden-brown crust. Season with salt and pepper to taste.
Chef's tip
For the deepest flavor, sauté the mushrooms over high heat without salting them at the beginning – this way they will brown and caramelize in the butter instead of steaming.
If you do not have oven-safe bowls, bake the cheesy baguettes on a separate baking tray until golden brown and place them on top of the hot soup when serving.
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