Mushroom Soup in Puff Pastry Crust | French Flavor
(0)
50 min
Under an hour
Sezamo
O supă franțuzească deosebit de rafinată, inspirată din bucătăria clasică: ciuperci aromate cu cimbru și smântână fină, coapte la cuptor sub un dom crocant și auriu de aluat foietaj.
Ingredients
Preparation method
Preparing the mushroom base
Clean the button mushrooms with a damp paper towel and slice them evenly. Finely chop the shallots and crush the garlic cloves.
In a large pot, melt 50 g of butter over medium heat. Add the shallots and sauté for 3 minutes until translucent. Add the garlic and sliced mushrooms, season with 1 tsp of thyme, sea salt, and ground black pepper. Sauté the mushrooms for 8-10 minutes, until they release their juices and begin to brown lightly.
Simmering and seasoning
Pour the warm vegetable stock over the mushrooms and bring to a boil. Reduce the heat to low and let simmer gently for 15 minutes to allow the flavours to meld.
Chef's tip
The secret to making the puff pastry rise dramatically is to press the edges firmly onto the sides of the bowl, ensuring a tight seal that traps the aromatic steam inside.
The soup poured into the bowls should not be hot, only lukewarm; if it is hot, the butter in the puff pastry will melt before reaching the oven and the pastry will not rise fluffily.
45 min
Under an hour
