French Portobello Mushroom Cream Soup
(0)
40 min
Under an hour
Kifli Kukták
Selymes, mély ízű francia őszi velouté húsos portobello gombából, fehérborral és kakukkfűvel összefőzve, tejszínnel lágyítva. Ropogós, parmezános pirított bagettel tálalva tökéletes melengető őszi fogás.
Ingredients
Preparation method
Preparing and browning the base
Clean the caps of the portobello mushrooms, slice them thickly, and chop the stems. Set aside two to three nice slices for serving. Finely chop the shallots and garlic.
Heat half of the olive oil and 15 g of butter in a heavy-bottomed pot. Add the chopped portobello mushrooms and sauté over high heat for 5-7 minutes until nicely browned.
Reduce the heat to medium, add the shallots and garlic to the pot, and cook for another 2-3 minutes until the onions turn translucent and fragrant.
Chef's tip
For an even more intense woodland aroma, you can add a few dried porcini mushrooms to the stock along with the portobello.
The white wine beautifully accentuates the earthy umami flavors of the portobello, but if you prefer an alcohol-free version, replace it with a few drops of fresh lemon juice at the end of cooking.
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