Mushroom Velouté with White Wine | Smooth French Soup
(0)
35 min
Quick
Sezamo
O supă-cremă clasică franțuzească de ciuperci champignon, îmbogățită cu eșalotă, cimbru aromat, vin alb și smântână dulce, pentru o textură catifelată și un gust desăvârșit.
Ingredients
Preparation method
Preparing the vegetables and base
Clean the button mushrooms with a damp paper towel and slice them. Set aside a few nice slices for the final garnish. Finely chop the shallots and crush the garlic cloves.
In a deep pot or cast-iron Dutch oven, heat the butter with one tablespoon of olive oil over medium heat. Add the shallots and sauté for 3-4 minutes until soft and translucent.
Cooking the velouté soup
Add the sliced mushrooms, garlic, and fresh thyme sprigs. Sauté everything for 7-8 minutes, until the mushrooms are lightly browned and release their aromas.
Chef's tip
For an even more sophisticated French taste, you can use a mix of white and brown button mushrooms or add a few drops of truffle oil when serving.
Store the soup in an airtight container in the refrigerator for up to 3 days; when reheating, add a little warm stock or milk if it has become too thick.
25 min
Under an hour
