Mushroom Soup à la Bourguignonne | Rich and Flavorful
(0)
40 min
Quick
Sezamo
O călătorie culinară în inima Burgundiei: supă franțuzească rustică și rafinată din ciuperci rumenite intens, înăbușite în vin roșu Fetească Neagră și supă aromată de legume. Îmbogățită cu cimbru proaspăt, usturoi și legată delicat cu unt franțuzesc, această supă profund aromată se servește fierbinte, alături de felii crocante de baghetă proaspătă.
Preparation method
Preparing the vegetables
Wipe the champignon mushrooms with a damp paper towel and cut them into thick slices of about 5-6 mm, so that they retain their meaty texture. Finely chop the shallots, and crush and finely mince the garlic cloves.
Browning and wine reduction
In a deep cast-iron pot or heavy-bottomed saucepan, heat 30 ml of olive oil and 20 g of butter over medium to high heat. Add the sliced mushrooms and sauté for 8-10 minutes without stirring excessively, until they release their liquid, it completely evaporates, and the mushrooms develop a golden, deeply caramelized crust.
Add the chopped shallots and garlic to the browned mushrooms. Reduce the heat to medium and cook for another 2-3 minutes, until the shallots become translucent and begin to release a sweet aroma. Sprinkle the 20 g of white flour over the vegetables and stir vigorously for 1 minute to cook the roux without burning it.
Chef's tip
For an even richer à la Bourguignonne flavor, you can use a mix of white and brown champignon mushrooms (or a handful of rehydrated wild mushrooms).
Cold butter added at the end off the heat (the French technique monter au beurre) is the secret to a silky soup with a spectacular gloss.
45 min
Under an hour
