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Normandy Mushroom Soup | With Cider & Camembert
(0)
40 min
Under an hour
Gurkerl Küche
Eine Spezialität aus der Normandie: Aromatische Champignons sanft geschmort in feiner Butter, abgelöscht mit spritzig-fruchtigem Apfel-Cidre und verfeinert mit schmelzendem französischem Camembert und Obers. Ein wärmender Hochgenuss für herbstliche Tage.
Ingredients
Preparation method
Preparation & Browning
Thoroughly clean the fresh mushrooms. Cut about a quarter of the mushrooms into thin slices and set aside for the garnish later. Coarsely dice the remaining mushrooms. Peel and finely chop the shallots and fresh garlic. Remove the rind from the Camembert and cut into small cubes.
In a large casserole pot, melt 20 g of unsalted butter. Sauté the chopped shallots, garlic, and diced mushrooms over medium heat for about 5–7 minutes, until the mushrooms are golden brown and fully fragrant.
Deglazing & Simmering
Deglaze the mushrooms with the apple cider, scraping up any browned bits from the bottom of the pot. Let the cider reduce by half for about 3–4 minutes so that its fine fruit acidity marries with the mushroom flavours.
Chef's tip
For an even more intense Norman flavour experience, use a well-ripened French Camembert de Normandie – it lends the soup a wonderfully savoury depth.
Pair with crispy oven-baked baguette or rustic farmhouse bread that has been lightly rubbed with a clove of fresh garlic.
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