French Mushroom Soup with White Beans | Rustic Autumn Ragout Soup
(0)
40 min
Under an hour
Kifli Kukták
Kiadós és lélekmelengető francia raguleves aranybarnára pirított barna csiperkével, krémes fehérbabbal, fehérboros alaplével és friss kakukkfűvel. Ropogós pirított bagettel tálalva tökéletes őszi bisztróélmény az egész családnak.
Ingredients
Preparation method
Preparation
Clean the cremini mushrooms and cut them into thicker slices or quarters to keep rustic bite-sized pieces in the ragout. Finely chop the shallots and garlic. Drain and rinse the white beans with cold water.
Browning the mushrooms and preparing the base
Heat the extra virgin olive oil and half of the butter in a heavy-bottomed pot. Add the mushrooms and brown over high heat for 6-8 minutes without stirring for the first few minutes, until a nice deep golden-brown crust forms on them.
Add the remaining butter, finely chopped shallots, and garlic. Sauté over medium heat for 2-3 minutes until fragrant and the shallots turn translucent and soft.
Chef's tip
Do not stir the mushrooms too often in the pan during the first few minutes: this allows them to develop a beautiful caramelized crust, which is the secret to the soup's deep umami flavour.
If you prefer an even silkier and thicker texture, mash about one-fifth of the white beans with a fork against the side of the pot into the broth at the end of cooking.
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