Rustic mushroom and leek soup | French flavor
(0)
40 min
Quick
Sezamo
O supă rustică clasică din bucătăria franceză de toamnă, cu ciuperci brune și pleurotus rumenite, praz dulceag, cimbru și vin alb. O combinație reconfortantă și plină de arome naturale, servită alături de pâine crocantă cu maia.
Preparation method
Preparing the vegetables
Carefully clean the leeks of any dirt and slice them into thin rounds, using both the white and tender green parts. Wipe the button and oyster mushrooms with a damp paper towel and cut them into medium pieces and rustic slices. Crush and finely mince the garlic cloves.
Sautéing and simmering the soup
In a large cast-iron pot or heavy-bottomed saucepan, heat the olive oil together with the butter over medium heat. Add the leek and garlic, sautéing them for 4-5 minutes with a pinch of salt until the leek softens and turns sweet, without burning.
Add the prepared mushrooms and fresh thyme sprigs. Allow them to brown for 6-8 minutes over high heat, stirring occasionally, until the mushrooms release their aromas and turn golden brown.
Chef's tip
For an even more intense earthy aroma, you can add a few grams of dried porcini mushrooms previously rehydrated in a little warm water.
If you would like an extra touch of French flavor when serving, you can sprinkle a little finely grated Gruyère or Comté cheese over the hot bowl.
25 min
Under an hour
