Roasted Mushroom Cream Soup | French Flavor
(0)
45 min
Under an hour
Sezamo
O supă franțuzească rafinată și reconfortantă de toamnă, în care ciupercile champignon sunt coapte lent la cuptor cu usturoi și cimbru pentru o aromă intensă de umami, apoi pasate într-o cremă catifelată cu vin alb și smântână fină.
Ingredients
Preparation method
Roasting the mushrooms in the oven
Preheat the oven to 200°C and line a large baking sheet with baking paper. Wipe the button mushrooms with a damp cloth and cut them into quarters or thick slices. Peel the garlic cloves and leave them whole.
Arrange the mushrooms and garlic cloves on the baking sheet in a single layer. Drizzle with extra virgin olive oil, scatter the thyme sprigs over them, and season with half of the sea salt and ground black pepper. Roast for 25-30 minutes, until the mushrooms are nicely browned, caramelized, and concentrated in flavor. Set aside a few browned slices for serving.
Cooking the base and blending the soup
Finely chop the shallots. In a large heavy-bottomed pot, melt the butter over medium heat and sauté the shallots for 4-5 minutes, until translucent and sweet.
Chef's tip
Roasting mushrooms at high heat is the secret to this recipe: it evaporates excess water and caramelizes the natural sugars, delivering a deep umami flavor impossible to achieve by boiling alone.
For extra crunchy texture when serving, accompany this soup with seasoned rustic baguette croutons browned with butter and thyme.
45 min
Under an hour
