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French Beech Mushroom Soup | Creamy & Delicately Nutty
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35 min
Quick
Gurkerl Küche
Eine herbstliche Hommage an die französische Bistro-Küche: Samtig-cremige Suppe aus frischen Buchenpilzen, verfeinert mit edlem Weißwein, feinem Schlagobers und frischem Thymian. Serviert mit knusprigem Baguette aus dem Backrohr.
Ingredients
Preparation method
Preparation
Carefully clean the beech mushrooms with paper towels and trim the woody stem ends. Set aside a few attractive mushroom caps for garnish later. Roughly chop the remaining mushrooms. Finely chop the shallots and garlic cloves.
Slice the baguette into bite-sized pieces. Preheat the oven to 180 °C top/bottom heat.
Method
Melt 30 g of butter in a pot. Sauté the shallots and garlic over medium heat until translucent. Add the prepared beech mushrooms and picked thyme leaves, and fry briskly for about 5 minutes until fragrant.
Chef's tip
For an even deeper nutty flavor note, you can round off some of the beech mushrooms with a splash of lemon juice before puréeing.
The soup is ideal to prepare in advance and reheat the next day – the mushroom flavor intensifies even further overnight.
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