Burgundy Red Wine Mushroom Soup | Rich Autumn French Soup
(0)
40 min
Quick
Kifli Kukták
Gazdag és mély ízű francia gombaleves burgundi stílusban: aranyszínűre pirított barna csiperkegomba, salottahagyma, száraz vörösboros redukció, friss kakukkfű és ropogós bagett.
Ingredients
Preparation method
Preparation and sautéing
Clean the cremini mushrooms and cut them into thicker slices or quarters. Finely chop the shallots and garlic.
Heat the olive oil and half of the butter (15 g) in a heavy-bottomed pot. Add the chopped cremini mushrooms and sauté over high heat for 6-8 minutes until the liquid released by the mushrooms evaporates and they take on a nice golden brown color.
Push the mushrooms to the edge of the pot, and add the remaining butter, chopped shallots, and garlic to the center. Sauté for 2-3 minutes until translucent, then stir in the tomato paste and cook for another minute to caramelize.
Chef's tip
For the dry red wine, choose a good quality Pinot Noir or a fuller-bodied Cabernet; the wine reduction gives the soup its rich, ruby-red aroma and depth.
If you want an even more velvety texture, you can stir a walnut-sized piece of cold butter into the soup at the end of cooking, giving the hot, rich broth a silky sheen.
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Kifli Kukták
