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French Cream of Oyster Mushroom Soup | Velvety & Delicate
(0)
35 min
Quick
Gurkerl Küche
Eine samtig-feine französische Crèmesuppe aus aromatischen Austernpilzen, edlen Schalotten, Weißwein und frischem Thymian. Vollendet mit Schlagobers und serviert mit knusprigen Pilzkappen und warmem Baguette.
Ingredients
Preparation method
Preparation
Clean the oyster mushrooms and tear or cut them into bite-sized strips. Set aside a few particularly nice mushroom strips for garnishing later. Peel and finely dice the shallots. Peel and finely chop the garlic cloves. Finely slice the fresh chives into small rings and strip the thyme leaves from the stems.
Prepare Soup Base
Heat 20 g unsalted butter with 1 tbsp extra virgin olive oil in a large pot over medium heat. Sauté the diced shallots and chopped garlic for about 3 minutes until translucent, without letting them take on colour.
Add the prepared oyster mushrooms (except for the reserved garnish mushrooms) and the fresh thyme leaves, then fry for about 5 to 7 minutes until golden brown. Deglaze with the white wine and reduce by half.
Chef's tip
For an especially velvety texture, pass the puréed cream soup through a fine sieve before serving.
Leftover soup can be stored airtight in the refrigerator for up to 2 days and gently reheated over low heat.
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