Ricettario Plats de Résistance
| Difficulté | Gens | Temps |
|---|---|---|
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4 | 35 minuti |
Ingrédients
| 500 g | champignons mélangés déjà nettoyés |
| 500 mL | bouillon de légumes chaud |
| 100 mL | Crème sure Sterilgarda |
| 30 mL | marsala sec |
| 20 g | beurre |
| 4 | cuillères huile d'olive vierge extra |
| 4 | échalotes |
| 2 | brins de thym frais |
| q.b. | ça monte |
| q.b. | poivre noir |
| 120 g | pain fait maison |
Préparez cette recette avec:
Préparation
- Melt the butter in a saucepan and sauté the finely sliced shallots.
- Add the mushrooms and brown well.
- Remove four tablespoons of browned mushrooms and set aside for the final decoration.
- Cover the mushrooms with the hot broth, add the Sterilgarda sour cream, and bring to a boil.
- Cover and cook over low heat for 20 minutes, stirring occasionally.
- Season with salt and pepper, add the Marsala.
- Blend with an immersion blender until you obtain a smooth cream.
- Pour the cream soup into plates and decorate with the reserved mushrooms.
- Cut the bread into cubes, drizzle with oil, and toast in a pan or oven until golden brown.
- Finish with freshly ground pepper, a few thyme leaves, a drizzle of extra virgin olive oil, and the croutons.
Melt the butter in a saucepan and sauté the finely sliced shallots. Add the mushrooms and brown well. Remove four tablespoons of browned mushrooms ...
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