Mushroom Velouté with Thyme and Croutons | French Soup
(0)
30 min
Quick
Sezamo
O supă clasică franțuzească de ciuperci champignon, gătită cu unt fin, vin alb, smântână catifelată și cimbru aromat, servită alături de crutoane crocante din baghetă proaspătă.
Ingredients
Preparation method
Preparation and aromatics
Clean the button mushrooms and slice them thinly. Finely chop the shallots and crush the garlic cloves.
Cut the baguette into 1-2 cm cubes, drizzle them with extra virgin olive oil, and brown them in a pan or in the oven at 180°C for 8-10 minutes, until golden and crispy.
Cooking the velouté
In a large pot, melt the butter over medium heat. Add the shallots and garlic, sautéing for 2-3 minutes until translucent and fragrant.
Chef's tip
For an even richer mushroom flavor, you can add a drizzle of truffle oil or combine brown button mushrooms with a few rehydrated dried porcini mushrooms.
You can store the soup in the refrigerator in an airtight container for up to 3 days; when reheating, add 2-3 tablespoons of warm stock or water if it has thickened too much.
25 min
Under an hour
