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Norman Mushroom Soup with Cider & Shallots | Creamy & Forest-Fresh
(0)
35 min
Quick
Gurkerl Küche
Ein wärmender Klassiker der Normandie: Aromatische Champignons und Austernpilze treffen auf sanft geschmorte Schalotten, fruchtigen Apfel-Cidre und feine Crème fraîche. Ein herbstlicher Suppengenuss, serviert mit ofenfrischem Baguette.
Preparation method
Preparation
Clean the button mushrooms and oyster mushrooms thoroughly and cut them into bite-sized slices or pieces. Set aside a handful of nice mushroom pieces for the garnish later. Finely dice the shallots and fresh garlic.
Sautéing & Deglazing
Heat the butter together with the olive oil in a large pot. Sauté the shallots and garlic over medium heat for about 3 minutes until translucent.
Add the mushrooms (except for the garnish set aside) and fry vigorously for 5–6 minutes until golden brown. Deglaze with the fruity apple cider and scrape up the browned bits from the bottom of the pot. Let the cider simmer gently to reduce for about 2 minutes.
Chef's tip
For an even deeper earthy note, you can also mix in a handful of fresh king oyster mushrooms or shiitake mushrooms alongside the button and oyster mushrooms.
Dry, crisp apple cider (brut) gives the soup the perfect fruity, tart balance to the rich crème fraîche.
Ingredients
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