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French Mushroom Soup en Croûte | Delicate & Crispy
(0)
40 min
Under an hour
Gurkerl Küche
Ein zeitloser französischer Bistro-Klassiker neu interpretiert. Aromatische Champignons in einer cremigen Weißwein-Kräuter-Suppe, im Backrohr unter einer luftig-goldenen Blätterteighaube gebacken. Außen herrlich knusprig, innen wohlig wärmend.
Ingredients
Preparation method
Preparation & searing
Preheat the oven to 200 °C top/bottom heat. Clean the mushrooms and slice them into bite-sized pieces. Finely chop the shallots and garlic cloves.
Melt the butter in a pot. Sauté the shallots and garlic until translucent. Add the mushrooms and fry over medium heat until lightly browned and wonderfully fragrant.
Cooking & finishing
Deglaze with white wine and allow to simmer down briefly. Add fresh thyme, pour in hot vegetable broth, and simmer gently for about 10 minutes. Stir in the whipping cream and season to taste with fine salt and freshly ground black pepper. Remove the thyme sprig before serving.
Chef's tip
Make sure the puff pastry is well chilled before placing it over the hot bowls. This allows it to puff up beautifully light and airy in the oven.
For an even more intense wild mushroom flavor, you can replace some of the button mushrooms with fresh porcini or king oyster mushrooms.
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