Mushroom Velouté | Smooth and flavorful French soup
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35 min
Quick
Sezamo
O supă cremă clasică franțuzească de o finețe desăvârșită, cu ciuperci champignon sotate în unt, deglasate cu vin alb nobil și desăvârșite cu smântână catifelată. Servită cu ciuperci crocante și baghetă rumenită.
Ingredients
Preparation method
Preparation
Clean the button mushrooms and slice them. Set aside a few thin slices for garnish. Finely chop the shallots and crush the garlic cloves.
In a deep pot, heat 30 g of butter together with 1 tablespoon of olive oil. Add the shallots and sauté over medium heat for 3-4 minutes, until translucent and fragrant. Add the garlic and cook for 1 more minute.
Add the sliced mushrooms and fresh thyme leaves. Sauté for 8-10 minutes, until they release their liquid and start to brown slightly around the edges.
Chef's tip
For an even more sophisticated French flavor, you can add a drizzle of truffle oil before serving or a pinch of freshly grated nutmeg.
The soup keeps brilliantly in the refrigerator in an airtight container for up to 3 days; reheat over low heat, adding a little warm stock if it has thickened.
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25 min
Under an hour
