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French Mushroom Velouté | Velvety & Aromatic
(0)
35 min
Quick
Gurkerl Küche
Eine samtige französische Pilzsuppe verfeinert mit Zwiebeln, Weißwein, frischem Thymian und Schlagobers. Serviert mit knusprigem Baguette aus dem Backrohr.
Ingredients
Preparation method
Preparation
Clean the mushrooms with a cloth and slice them. Set aside a handful of nice slices for the garnish later. Finely chop the onion and garlic cloves. Rinse the fresh thyme and shake dry.
Preheat the oven to 200 °C top/bottom heat. Slice the baguette and place on a baking sheet.
Preparing the Velouté
Heat butter and 1 tbsp olive oil in a large pot. Saute the chopped onion and garlic over medium heat until translucent.
Chef's tip
Tip: For an even finer texture, you can pass the soup through a fine sieve after blending. A dash of crème fraîche adds extra smoothness.
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