French Mushroom Soup with Semolina Dumplings
(0)
45 min
Under an hour
Sezamo
O supă franțuzească rustică și reconfortantă, cu un buchet aromatic desăvârșit. Ciupercile Champignon și Pleurotus rumenite în unt și ulei de măsline, stinse cu vin alb sec și fierte lent într-o supă limpede de legume cu cimbru proaspăt, se împletesc armonios cu găluștele pufoase de griș parfumate cu nucșoară și pătrunjel proaspăt. O reinterpretare elegantă a clasicelor supe franțuzești de pădure.
Ingredients
Preparation method
Preparing the ingredients
Clean the button and oyster mushrooms with a damp paper towel and cut them into medium-thick slices. Finely chop the shallots and garlic, and finely chop the fresh parsley, keeping the leaves separate from the stems.
Cooking the flavorful mushroom base
In a large pot, melt the butter together with the olive oil over medium heat. Add the chopped shallots and garlic, sautéing for 2-3 minutes until translucent and fragrant, without browning them too much.
Add the sliced mushrooms and thyme sprigs. Sauté the mushrooms for 6-8 minutes, until they release their liquid and begin to develop a golden-brown crust.
Chef's tip
The secret to fluffy dumplings is the consistency of the mixture: if it is too soft, the dumplings may fall apart in the soup, and if it is too stiff, they will turn out dense. The 10-minute rest is essential for proper hydration of the semolina.
For an even richer woodland flavor, you can add a handful of chanterelles or brown mushrooms alongside the button and oyster mushrooms if available.
45 min
Under an hour
