Wild Mushroom and Sage Soup
Earthy mushrooms and aromatic sage are made for cooler days. Mushrooms, with their earthy, umami, and slightly woody flavours, pair wonderfully with sage, an herb with a strong, camphorous flavour. Sage brings a distinctive aromatic touch that enhances the richness of the mushrooms without masking their subtleties.
Ingredients:
500 g button mushrooms (or a mixture of wild mushrooms)
1 medium onion
2 cloves of garlic
30 g of butter (or olive oil)
750 ml of vegetable or poultry stock
200 ml crème fraîche (or vegetable cream)
1/2 teaspoon dried sage
Salt and pepper to taste
Fresh parsley to garnish (optional)
Preparation:
Clean the mushrooms and slice them into thin slices.
Peel and slice the onion and garlic.
Heat the butter or oil in a large saucepan over medium heat.
Add the onion and garlic, then sauté for 3 to 4 minutes until translucent.
Add the mushrooms and sauté them for about 10 minutes, until they are golden brown and release their water.
Add the sage (as an infusion, in a tea sock for example) and pour the vegetable or poultry broth into the saucepan.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
Remove the sage and blend the soup using a hand blender until smooth.
Return the soup to the saucepan, then add the crème fraîche.
Salt and pepper to taste.
If the soup is too thick, you can add a little water or broth to adjust the texture.
Serve hot, garnished with chopped fresh parsley or a few sautéed mushrooms for decoration.
