French Dubarry Cream of Mushroom Soup | Velvety Autumn Classic
(0)
40 min
Under an hour
Kifli Kukták
Klasszikus francia ihletésű, bársonyos gombakrémleves zsenge karfiollal összefőzve, illatos kakukkfűvel és egy csipet frissen reszelt szerecsendióval fűszerezve. Elegáns és lélekmelengető őszi fogás.
Preparation method
Preparation
Clean the vegetables: break the cauliflower into small florets, slice the brown button mushrooms, and finely chop the shallots and garlic cloves.
Cooking
Heat the olive oil and half of the butter (15 g) in a deep pot. Add the chopped shallots and sauté over medium heat for about 3-4 minutes until translucent. Then add the minced garlic and thyme, and fry for another minute until fragrant.
Add most of the sliced brown button mushrooms to the pot (reserve a few for serving) along with the cauliflower florets. Sauté them together for 4-5 minutes until the mushrooms get a light colour. Season with salt and pepper to taste.
Chef's tip
For an even silkier texture, you can also pass the soup through a fine sieve after blending.
You can also serve it with crispy toasted buttered baguette slices or Parmesan shavings.
Ingredients
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