Normandy Brown Mushroom Soup with Apple Cider
(0)
45 min
Under an hour
Sezamo
O supă rafinată și reconfortantă din bucătăria normandă, cu ciuperci champignon brune rumenite în unt proaspăt, praz dulce și șalote, înăbușite în cidru aromat de mere și desăvârșite cu smântână fină și cimbru.
Preparation method
Ingredient preparation
Clean the brown champignon mushrooms with a damp paper towel and slice them into even slices about half a centimetre thick. Slice the cleaned leek into fine rounds (only the white and light green parts), finely chop the shallots, and crush the garlic cloves.
Cooking the soup
In a deep, heavy-bottomed pot, melt the butter together with the olive oil over medium heat. Add the leek and chopped shallots, sprinkle with a pinch of salt, and sauté for 6-8 minutes until translucent and sweet, without browning excessively.
Add the crushed garlic and sliced brown champignon mushrooms, slightly increasing the heat. Sauté the mushrooms for 7-9 minutes until they release their juices and start to brown nicely at the edges. Add the fresh thyme sprigs.
Chef's tip
If you prefer a creamier soup, you can blend 2-3 ladles of the soup with an immersion blender and stir them back into the pot before adding the cream.
Use an authentic medium-dry or dry apple cider to achieve the ideal balance between fruity acidity and the earthy flavour of the brown mushrooms.
Ingredients
Discover also
We Also Recommend
Show all
45 min
Under an hour
Provençal Onion Soup with Tomatoes and Thyme | Flavors from the South of France
Sezamo
French Onion Soup with Bleu d'Auvergne Cheese | Flavor of the Massif Central
Sezamo
