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French Mushroom and Tarragon Soup | Lyonnaise Style
(0)
30 min
Quick
Gurkerl Küche
Ein eleganter französischer Herbstklassiker nach Lyoner Art: Saftig angebratene braune Champignons und fein geschmorte Schalotten treffen auf edlen Weißwein, cremige Crème fraîche, einen Hauch Dijonsenf und frischen Estragon. Serviert mit goldbraun gerösteten Baguette-Croûtons aus dem Backrohr.
Ingredients
Preparation method
Preparation & Croutons
Preheat the oven to 200 °C top/bottom heat. Cut the baguette into slices about 1 cm thick, spread them out on a baking tray lined with baking paper, drizzle with 20 ml extra virgin olive oil, and bake in the oven for 8 to 10 minutes until golden brown and crispy.
Clean the brown button mushrooms and cut into thin slices. Peel and finely chop the shallots and garlic. Wash the fresh tarragon, shake dry, and finely chop the leaves.
Cooking & finishing the soup
Melt 30 g of butter in a large pot over medium heat. Sauté the chopped shallots and garlic for about 3 minutes until translucent. Then add the mushroom slices and fry vigorously, stirring, for about 5 minutes until lightly browned.
Chef's tip
For an even more intense roasted flavour, let the mushrooms fry untouched for 1-2 minutes before stirring them.
If you like, you can also rub the baguette slices with a halved garlic clove before roasting them in the oven.
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