Normandy Mushroom Soup | Creamy with Camembert Cheese
(0)
35 min
Under an hour
Sezamo
O călătorie culinară în inima Normandiei: o supă rustică și catifelată în care ciupercile rumenite în unt se împletesc cu bogăția brânzei Camembert topite și notele discrete de cimbru proaspăt. O masă reconfortantă de toamnă, desăvârșită alături de o baghetă crocantă.
Preparation method
Vegetable Preparation and Sautéing
Clean the mushrooms with a damp paper towel and cut them into generous slices. Finely chop the shallots and crush the garlic cloves.
In a large pot or cast-iron Dutch oven, heat the butter together with the olive oil over medium heat. Add the shallots and sauté for 3-4 minutes until translucent and sweet, then add the garlic and cook for another minute until fragrant.
Add the sliced mushrooms and thyme sprigs. Brown the mushrooms over high heat for 6-8 minutes, stirring occasionally, until their moisture evaporates and they turn a deep golden brown. Season with a pinch of sea salt and freshly ground black pepper.
Chef's tip
For an extra touch of Normandy flavour, you can replace the white wine with a dry French apple cider (brut), which will wonderfully enhance the natural sweetness of the shallots.
Choose a well-ripened Camembert, soft to the touch, to ensure the texture of the soup is incredibly smooth and velvety.
45 min
Under an hour
