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French Roasted Mushroom Soup | From the Oven
(0)
35 min
Quick
Gurkerl Küche
Eine samtige französische Pilzsuppe mit im Backrohr intensiv gerösteten Waldpilzen, karamellisierten Schalotten und frischem Thymian. Verfeinert mit Weißwein und Crème fraîche, serviert mit knusprigem Baguette.
Preparation method
Roast in the oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Quarter the button mushrooms and tear the oyster mushrooms into bite-sized pieces. Peel and quarter the shallots, and peel and lightly crush the garlic cloves.
Spread the mushrooms, shallots, and garlic on the baking sheet. Drizzle with 2 tbsp of the olive oil, lightly season with salt and freshly ground pepper, and place the thyme sprigs in between. Roast in the preheated oven for approx. 20 minutes until the vegetables are deeply browned and intensely caramelised. Then remove the thyme sprigs.
Finish the soup
In a large pot, warm the butter with the remaining olive oil over medium heat. Add the roasted mushrooms and shallots from the oven to the pot. Deglaze with the white wine, loosen the browned bits from the baking sheet with a little wine, and add them as well. Let the wine simmer and reduce for 2 minutes.
Chef's tip
Roasting in the oven concentrates the natural flavour of the mushrooms and creates wonderful roasted aromas that give the soup an astonishing depth without long simmering.
For a rustic look, you can set aside a few nice roasted mushroom pieces before pureeing and add them as a garnish on top of the soup before serving.
Ingredients
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