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French Shallot Soup with King Oyster Mushrooms
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35 min
Quick
Gurkerl Küche
Eine herbstlich-elegante Interpretation der französischen Suppenküche: Fein karamellisierte Schalotten, abgelöscht mit Weißwein und verfeinert mit einem Hauch Dijonsenf und Schlagobers, serviert mit in Butter angebratenen Kräuterseitlingen und ofenfrischen Baguette-Croûtons aus dem Backrohr.
Ingredients
Preparation method
Preparation & croutons
Preheat the oven to 180 °C top/bottom heat. Cut the baguette into bite-sized slices or cubes, spread them on a baking sheet, drizzle with a little extra virgin olive oil, and bake in the hot oven for about 8-10 minutes until golden brown and crispy.
Peel the shallots and garlic and cut them into thin slices or cubes. Dry-brush the king oyster mushrooms; finely dice half of them for the soup base, and slice the remaining king oyster mushrooms lengthwise (these will be fried later as a topping). Finely chop the parsley.
Cooking & finishing the soup
Heat half of the butter and a little olive oil in a large pot. Gently sauté the shallots over medium heat for about 8-10 minutes and let them caramelise lightly. Add the finely diced king oyster mushrooms and garlic, and sauté for another 3-4 minutes.
Chef's tip
King oyster mushrooms have a wonderfully nutty aroma and retain their great texture even when sautéed. They are an ideal mushroom speciality for autumn braises and soups.
The baguette croutons can easily be made in the oven in advance and taste especially crispy when added lukewarm to the soup just before serving.
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