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French Gratinéed Mushroom Soup | Cheese Crust
(0)
40 min
Under an hour
Gurkerl Küche
Ein herrlicher französischer Bistro-Klassiker neu interpretiert: Frische, aromatisch angebratene Champignons und Schalotten in einer feinen Weißwein-Kräuter-Bouillon, im Backrohr mit knusprigen Baguettescheiben und würzigem Schweizer Gruyère goldbraun gratiniert. Perfekt wärmender Seelenwärmer für kühle Herbstabende.
Ingredients
Preparation method
Preparation
Clean the mushrooms dry with a kitchen towel and cut into approx. 5 mm thick slices. Peel the shallots, halve them, and cut into thin strips. Peel and finely chop the garlic. Wash the fresh thyme, shake dry, and strip the leaves from the sprigs.
Cut the baguette into approx. 1.5 cm thick slices (2 slices per portion). Coarsely grate the Gruyère on a box grater.
Cooking the soup
In a large, heavy soup pot or Dutch oven, heat the unsalted butter together with the olive oil over medium heat. Add the shallot strips and sauté gently for 4–5 minutes until translucent and soft.
Chef's tip
Oven tip: If you do not have ovenproof soup bowls, you can also bake the baguette slices topped with the Gruyère on a baking sheet in the oven and then place them directly as crispy cheese toppers onto the ready-to-serve soup bowls.
Wine tip: A dry white wine such as Grüner Veltliner or Sauvignon Blanc provides a fine acidity that perfectly balances the earthy mushroom flavour and the robust cheese.
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