Burgundy Red Wine Mushroom Soup | Rich French Soup
(0)
50 min
Under an hour
Kifli Kukták
Gazdag, testes francia gombaleves burgundi vörösborral, karamellizált hagymával, friss kakukkfűvel és ropogós bagettel tálalva.
Ingredients
Preparation method
Preparation and sautéing
Clean the cremini mushrooms and slice them into thick wedges. Thinly slice the onion into half-moons, then crush and finely mince the garlic cloves.
In a heavy-bottomed pot, heat the olive oil and half of the butter (approx. 15 g). Add the sliced onion and a pinch of salt, then sauté and caramelize over medium heat for 10-12 minutes until golden brown and sweet.
Add the minced garlic and fresh thyme, then sauté for another 1-2 minutes until fragrant.
Chef's tip
For the most delicious results, choose a full-bodied dry red wine (e.g. Cabernet Franc, Merlot, or Egri Bikavér), as the character of the wine provides the heart and depth of the soup.
If you desire an even richer flavor, you can also grate a little aged Gruyère or Comté cheese over the hot soup when serving.
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