French Roasted Mushroom Soup | Aromatic and Velvety
(0)
50 min
Under an hour
Sezamo
Ciupercile rumenite la cuptor își concentrează toată aroma și dulceața naturală înainte de a se transforma într-o supă franțuzească densă, catifelată și irezistibil de aromată. Îmbogățită cu vin alb sec, cimbru proaspăt și o notă fină de smântână dulce, această supă aduce savoarea bistro-urilor pariziene direct în farfuria ta. Se servește fierbinte, alături de felii crocante de baghetă caldă.
Preparation method
Preparing and roasting the mushrooms in the oven
Preheat the oven to 200°C. Clean the button mushrooms with a damp paper towel and cut them into halves or quarters, depending on their size. Arrange them on a large baking sheet lined with baking paper.
Drizzle the mushrooms with 20 ml of the olive oil, add half of the finely chopped fresh thyme, 4 crushed unpeeled garlic cloves from the head of garlic, a generous pinch of sea salt, and ground black pepper. Toss well and roast in the oven for 20-25 minutes, until the mushrooms are nicely browned, caramelised, and fragrant.
Cooking the base and simmering the soup
In a large cast-iron or heavy-bottomed pot, melt the butter together with the remaining 10 ml of olive oil over medium heat. Add the finely chopped shallots and cook gently for 5-7 minutes, until translucent and lightly golden.
Chef's tip
For an even deeper forest flavour, you can replace some of the button mushrooms with cremini mushrooms or porcini.
If you prefer a more rustic texture, blend only half of the soup, leaving the rest of the mushrooms in chunky pieces.
25 min
Quick
