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French Peasant Mushroom Soup | Hearty & Rustic
(0)
45 min
Under an hour
Gurkerl Küche
Eine wärmende, traditionelle französische Bauernsuppe (Soupe paysanne aux champignons) mit gebratenen Champignons, Austernpilzen, Lauch, Karotten und zarten Erdäpfeln in feinem Kräuterfond. Rustikal serviert mit im Backrohr knusprig geröstetem Baguette.
Preparation method
Preparation
Thoroughly clean the button mushrooms and oyster mushrooms and cut them into bite-sized pieces or slices. Peel the potatoes and carrots and cut them into approx. 1.5 cm cubes. Halve the leek lengthwise, wash thoroughly, and cut into rings. Finely chop the shallots and garlic cloves.
Preheat the oven to 200 °C top/bottom heat. Slice the baguette diagonally into approx. 1.5 cm thick slices and place them on a baking sheet lined with baking paper.
Soup Base & Cooking
In a large, heavy soup pot, heat 10 g of butter and 10 ml of olive oil over medium heat. Sauté the shallots and leek for about 4–5 minutes until translucent without letting them brown. Add the garlic, diced carrots, and potatoes, and sauté for 2 minutes while stirring.
Chef's tip
For an even richer wild mushroom flavour, you can replace a small portion of the vegetable broth with the soaking liquid from dried porcini mushrooms.
Reheated on the second day, the soup tastes almost better as the flavours of the herbs and mushrooms fully infuse.
Ingredients
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