French Dijon Mustard Mushroom Soup
(0)
35 min
Quick
Kifli Kukták
Bársonyos, melengető őszi francia gombaleves pirított barna csiperkével, illatos kakukkfűvel és egy leheletnyi dijoni mustárral, amely elegáns és gazdag karaktert ad a fogásnak.
Preparation method
Preparation
Clean the cremini mushrooms and cut them into thicker slices. Peel the shallots and garlic, then finely chop them. Strip the leaves from the fresh thyme.
Sautéing and browning
Heat the olive oil together with the butter in a deep pot. Add the chopped shallots and sauté over medium heat until translucent, about 3-4 minutes. Then add the garlic and sauté for another 1 minute until fragrant.
Add the sliced cremini mushrooms and thyme to the pot. Season with salt and pepper to taste, then sauté the mushrooms over higher heat for 6-8 minutes until nicely golden brown and their liquid has evaporated.
Chef's tip
For an even richer flavor, you can mix the cremini mushrooms with wild mushrooms (such as porcini or chanterelles).
The soup keeps well in the refrigerator for up to 2 days in an airtight container. When reheating, make sure to warm it slowly and do not boil it excessively due to the cream.
Ingredients
Discover also
We Also Recommend
Show all
90 min
Under an hour
French Roasted Cream of Mushroom Soup | With Caramelized Garlic and Thyme
Kifli Kukták
