Mushroom Soup à la Dijonnaise | Aromatic and Creamy
(0)
35 min
Under an hour
Sezamo
O supă franțuzească rafinată și reconfortantă de toamnă, cu ciuperci rumenite în unt, deglasate cu vin alb sec și legate armonios cu muștar de Dijon și smântână fină.
Preparation method
Preparing the ingredients
Wipe the button mushrooms with a damp paper towel and slice them into medium-thick slices. Finely chop the shallots and crush the garlic cloves.
Sautéing and cooking the soup
In a large heavy-bottomed pot, melt the butter together with the olive oil over medium-high heat. Add the mushrooms and sauté for 6-8 minutes until they release their liquid and turn golden brown. Remove two tablespoons of the browned mushrooms and set aside for serving.
Add the shallots and garlic to the mushrooms in the pot and sauté for another 2 minutes until translucent and fragrant. Sprinkle over the plain flour and stir continuously for 1 minute to lightly cook the flour.
Chef's tip
For an authentic Dijon flavor, do not allow the soup to boil vigorously after adding the mustard and cream, thereby preserving the mustard's tang and freshness.
The soup is wonderful served alongside toasted slices of French baguette lightly rubbed with garlic.
45 min
Under an hour
