Provençal Mushroom Soup | French Flavor
(0)
30 min
Quick
Sezamo
O supă rustică din inima regiunii Provence, în care ciupercile rumenite în ulei de măsline și unt se întrepătrund cu dulceața cățeilor de usturoi infuzați lent, vin alb sec și cimbru proaspăt, servită cu baghetă crocantă.
Ingredients
Preparation method
Ingredient preparation
Clean the button mushrooms with a damp paper towel and cut them into thick slices and quarters. Separate the garlic cloves from the bulb, peel them, and leave them whole (or crush them lightly with the flat of a knife blade to release their aromatic oils without burning). Finely chop the shallots.
Sautéing and simmering the soup
In a large saucepan or cast iron pot, heat the olive oil together with the butter over medium-low heat. Add the whole garlic cloves and chopped shallots. Sauté gently for 5 minutes until the garlic becomes soft, golden, and sweet, taking care not to brown it excessively.
Add the sliced button mushrooms and fresh thyme sprigs, increasing the heat to medium-high. Sauté the mushrooms for 6-8 minutes, stirring gently, until they develop a golden crust and release their deep, earthy aroma.
Chef's tip
Leaving the garlic cloves whole while sautéing them in olive oil is the Provençal secret: the garlic turns sweet and melt-in-your-mouth tender, infusing the whole soup without any harsh sharpness.
For an extra rustic Mediterranean touch, you can rub the toasted baguette slices with a clove of raw garlic before serving.
45 min
Under an hour
