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French Mushroom Soup with Beurre Noisette | Velvety & Aromatic
(0)
35 min
Quick
Gurkerl Küche
Eine samtige französische Pilzsuppe, verfeinert durch den nussigen Schmelz von Beurre Noisette (brauner Butter). Frische Champignons, fein gewürfelte Schalotten und ein Schuss Weißwein harmonieren perfekt mit cremigem Schlagobers und duftendem Thymian. Serviert mit knusprigen Baguette-Croûtons für ein authentisches französisches Bistro-Erlebnis.
Ingredients
Preparation method
Preparation
Gently clean the button mushrooms with paper towels and cut them into slices. Set aside a handful of nice mushroom slices for garnishing later. Peel and finely chop the shallots and garlic. Strip the thyme leaves from the sprigs.
Cut the baguette into thin slices. Preheat the oven to 180 °C top/bottom heat.
Cooking & Brown Butter
In a pot, melt 40 g of butter over medium heat and cook while stirring constantly until it foams slightly and takes on a golden brown colour with a nutty aroma (beurre noisette). Add the shallots and garlic and sauté for 2 minutes until translucent.
Chef's tip
For an even more intense beurre noisette, let the butter brown slowly until small brown hazelnut-like particles settle at the bottom of the pot – take the pot off the heat immediately as soon as the nutty aroma rises.
The soup tastes even more full-bodied reheated the next day, as the wild mushroom and herb aromas infuse wonderfully overnight.
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