French julienne soup with sautéed mushrooms | Aromatic autumn dish

Carefully wash and clean the vegetables. Cut the carrots and celery stalks into even, matchstick-thin strips (julienne, approx. 4-5 cm long). Cut the white and light green parts of the leek in half lengthwise, then slice into fine thin strips as well. Finely chop the garlic.

Clean the cremini mushrooms with a paper towel and cut them into neat, approx. 3-4 mm thick slices. Finely chop the fresh parsley.

Heat 15 g of butter and the extra virgin olive oil in a medium pot. Add the julienned carrots, leek, and celery stalks, then sauté over medium heat for 4-5 minutes until the vegetables soften slightly but remain pleasantly crisp. Add the minced garlic and thyme, then sauté for another half minute until fragrant.