French Mushroom Soup with Tarragon | Aromatic and Comforting
(0)
40 min
Under an hour
Sezamo
O supă bistro franțuzească clasică și elegantă, preparată din ciuperci champignon și pleurotus rumenite în unt, stinse cu vin alb sec și fierte domol într-o supă bogată infuzată cu tarhon aromat. Se desăvârșește cu smântână fină și se servește cu crutoane aurii de baghetă și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the ingredients
Clean the button mushrooms and oyster mushrooms with a damp paper towel or a soft brush, then slice them into medium-thick slices. Finely chop the shallots and crush the garlic cloves.
Cut the baguette into small cubes or thin slices for croutons. Finely chop the fresh parsley.
Cooking the soup
In a large heavy-bottomed pot, heat 20 g of butter together with 15 ml of olive oil over medium heat. Add the chopped shallots and sauté for 3-4 minutes until translucent and slightly sweet, without browning them excessively.
Chef's tip
For an even deeper autumn flavour, you can separately brown a few nice slices of oyster mushrooms in butter and arrange them on top of each bowl before serving.
If you prefer a creamier texture, you can blend about a third of the soup with an immersion blender before adding the cream, keeping the rest of the mushrooms intact for texture.
45 min
Under an hour
