French Dijon Mustard Mushroom Soup
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35 min
Quick
Kifli Kukták
Gazdag és selymes őszi francia gombaleves pirított barna csiperkegombával, salottahagymával, pikáns dijoni mustárral, fehérboros redukcióval és illatos zöldfűszerekkel, ropogós bagettel kínálva.
Ingredients
Preparation method
Preparation and sautéing
Clean the cremini mushrooms and slice them evenly. Finely chop the shallots and garlic. Set aside a small handful of nice mushroom slices for serving.
In a heavy-bottomed pot, heat the olive oil and half of the butter (20 g). Add the chopped shallots and garlic, then sauté over medium heat for 2-3 minutes until translucent.
Add most of the cremini mushrooms and the picked thyme leaves to the onion base. Sauté over higher heat for 6-8 minutes until the mushroom juices have evaporated and they take on a nice golden-brown color.
Chef's tip
It is best to stir in the Dijon mustard after reducing the wine and before adding the stock, so the pungent aromas of the mustard seeds coat the mushrooms gently and blend harmoniously into the broth.
If you prefer a creamier texture, you can ladle out one-third of the soup before adding the cream, blend it smooth with an immersion blender, and stir it back in – this way the soup becomes silky while still keeping delicious pieces of mushroom.
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