Creamy Mushroom Soup Bowl (Print Version)
# Ingredients:
01 -
Chopped fresh parsley, 1 tbsp.
02 -
Fine sea salt.
03 -
Crème fraîche, 50g.
04 -
Fresh thyme, 3 to 4 sprigs.
05 -
Vegetable stock, 400ml.
06 -
White mushrooms, 700g.
07 -
Fresh shallots, 2.
08 -
Ground black pepper.
09 -
All-purpose flour, 3 tbsp.
10 -
Dry white wine, 125ml.
11 -
Butter, 3 tbsp.
12 -
Dried mixed mushrooms, 20g.
13 -
Garlic cloves, 2.
# Instructions:
01 -
Blend everything for a creamy texture, season it to taste and mix in a dollop of crème fraîche. Spoon into bowls, top with some sautéed mushrooms and a sprinkle of parsley before enjoying.
02 -
Toss in the flour, pour in the wine, then the mushroom soaking liquid and veggie stock. Let it bubble gently for about 20 minutes.
03 -
Melt the butter in your pot and throw in the shallots and garlic. When they look soft and glossy, add the mushrooms and thyme. Give it all a good stir and cook briefly.
04 -
Chop up the shallots and garlic finely. Clean the champignons and cut them into little cubes.
05 -
Pour boiling water over the dried mushrooms. Wait 20 minutes, then squeeze them out and dice them up. Strain the soaking water to keep out any grit.
# Notes:
01 -
Tasty as a main or just a small starter.
02 -
Hold onto the mushroom soaking water—you’ll need it.
03 -
Add a few slices of fresh mushrooms for a nice touch.