French Mushroom Soup with Orzo Pasta | Flavorful and Comforting
(0)
35 min
Under an hour
Sezamo
O supă rustică franțuzească caldă și reconfortantă, pregătită cu ciuperci fragede rumenite în unt aromat, deglasate cu vin alb sec și fierte lent alături de paste orzo catifelate, cimbru și pătrunjel verde proaspăt.
Ingredients
Preparation method
Ingredient preparation
Wipe the Champignon mushrooms with a damp paper towel and cut them into medium-thick slices. Peel and finely chop the shallots and garlic cloves. Wash the fresh parsley and finely chop it, keeping the thyme sprigs whole for cooking.
Sautéing mushrooms and French flavors
In a large, heavy-bottomed pot, heat the olive oil together with 15 g of butter over medium heat. Add the chopped shallots and sauté for 2-3 minutes until soft and translucent, then add the garlic and cook for another minute until fragrant.
Add the sliced mushrooms, the remaining 15 g of butter, and the fresh thyme sprigs. Sauté the mushrooms for 8-10 minutes, allowing them to release their juices and lightly brown around the edges for a rich, caramelized flavor.
Chef's tip
Orzo pasta releases natural starches during cooking, giving the soup a velvety and pleasant texture without needing flour or cream.
If you wish to enjoy the soup the next day, keep in mind that orzo continues to absorb liquid; when reheating, add a splash of warm vegetable stock to restore the ideal consistency.
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