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French Cream of Mushroom Soup | Velvety Velouté
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35 min
Quick
Gurkerl Küche
Klassisches französisches Velouté de champignons: Samtig-cremige Champignonsuppe, verfeinert mit Weißwein, frischem Thymian und Schlagobers, serviert mit im Backrohr gerösteten Baguette-Croûtons.
Ingredients
Preparation method
Preparation & croutons
Preheat the oven to 180 °C top/bottom heat. Cut the baguette into bite-sized cubes, spread on a baking sheet, drizzle with 2 tbsp extra virgin olive oil, and toast in the hot oven for about 8-10 minutes until golden brown and crispy.
Clean the mushrooms and slice them. Set aside a few nice slices for garnish later. Finely chop the onion and garlic cloves. Pick the thyme leaves.
Cooking & finishing the soup
Melt the butter in a large pot. Sauté the onion and garlic over medium heat until translucent. Add the mushrooms and thyme leaves and sear vigorously for about 5 minutes until the mushrooms take on color. Season with 1 tsp fine salt and 1 pinch of ground black pepper.
Chef's tip
For an even more intense wild mushroom flavor, you can replace some of the button mushrooms with fresh porcini mushrooms or soaked dried mushrooms.
The croutons are ideal to prepare ahead in the oven and will stay wonderfully crispy for several days when stored in an airtight container.
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