Normandy mushroom cream soup with cider and sautéed shallots
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40 min
Quick
Kifli Kukták
Klasszikus normandiai ihletésű őszi leves, amelyben az aranybarnára pirított mogyoróhagyma és az erdei aromájú barna csiperkegomba találkozik a száraz almabor fanyar gyümölcsösségével. A bársonyos tejszínnel és vajjal kerekített krémleveshez ropogós, fokhagymás bagett dukál.
Preparation method
Preparation
Clean the brown button mushrooms and slice them thinly. Peel and slice the shallots into rings, and crush or finely mince the garlic cloves.
Making the soup
Melt 30 g of butter with 1 tablespoon of olive oil in a pot. Add the shallots and sauté over medium heat for 5-7 minutes until beautifully golden and caramelised. Set aside a small handful of the sautéed shallots for serving.
Add the sliced brown button mushrooms, garlic, and picked thyme leaves to the remaining shallots in the pot. Sauté over higher heat for 6-8 minutes until the mushrooms release their liquid, the moisture evaporates, and they begin to brown. Season with salt and freshly ground black pepper.
Chef's tip
For an even more intense fruity-caramel flavour, use traditional dry cider, and make sure to reduce it sufficiently before adding the cream.
Ingredients
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Kifli Kukták
