Cognac-Flambéed Mushroom Soup | French Sophistication
(0)
40 min
Under an hour
Sezamo
O supă franțuzească elegantă și reconfortantă de toamnă, cu ciuperci rumenite în unt, flambate spectaculos cu coniac fin și desăvârșite cu smântână catifelată și pătrunjel proaspăt.
Preparation method
Ingredient preparation
Wipe the button mushrooms with a damp paper towel and cut them into thick slices. Finely chop the shallots and crush the garlic cloves. Wash and finely chop the fresh parsley.
Sautéing and flambéing the mushrooms
In a large heavy-bottomed pot, heat the olive oil together with 20 g of butter over medium-high heat. Add the sliced mushrooms and sauté for 6-8 minutes without stirring too often, until nicely browned and the released liquid has evaporated completely.
Add the remaining 20 g of butter, chopped shallots, and crushed garlic. Sauté everything for another 2 minutes, until the shallots become translucent and fragrant.
Chef's tip
For an extra aromatic note typical of French cuisine, you can add a sprig of fresh thyme while the soup is simmering.
If you prefer a partially creamy texture, you can blend 1-2 ladles of the soup with an immersion blender and return them to the pot before serving.
45 min
Under an hour
