French Provençal Garlic Mushroom Soup | With Crispy Herb Baguette
(0)
45 min
Under an hour
Kifli Kukták
Dél-francia hangulatú, rusztikus őszi leves aranyszínűre pirított barna csiperkegombával és édesre párolt fokhagymagerezdekkel. A száraz fehérbor, a gazdag zöldségalaplé és a friss kakukkfű páratlan aromát kölcsönöz az ételnek, amelyet ropogósra sült, olívaolajjal meglocsolt fűszeres bagett tesz tökéletessé.
Preparation method
Preparation and browning
Clean the brown button mushrooms with a damp kitchen towel, then cut them into thicker slices. Peel and finely chop the shallots. Peel the garlic cloves: leave half of them whole for subtle aroma, and thinly slice the other half.
In a heavy-bottomed pot, heat the extra virgin olive oil and half of the butter (20 g). Add the sliced brown button mushrooms and sauté over high heat for 6-8 minutes until nicely golden brown and caramelized. Remove one-third of the mushrooms into a small bowl to reserve for serving.
Simmering the soup
Add the remaining butter (20 g), finely chopped shallots, and both the whole and sliced garlic to the mushrooms left in the pot. Cook over medium heat for 3-4 minutes until the shallots become translucent and fragrant.
Chef's tip
Do not soak brown button mushrooms in water, as they absorb moisture like a sponge and will steam instead of browning. A dry, hot pan brings out their deepest umami flavors.
If you are looking for an even more authentic southern French flavor, rub the hot, crispy toasted baguette slices with a halved garlic clove before serving.
Ingredients
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