The ultimate French Mushroom Onion Soup!

The moment I decided to move to France, the first thing I started fantasising about was all the mouthwatering deliciousness I would encounter in Paris. My whole life I've wondered how the French manage to make everything so darn delicious and addicting! French Cuisine is truly a world of its own that never seizes for amaze me.

As the natural foodie that I am, I always yearn to know more about these culinary secrets and the story behind each dish. Even though my specialty tends to be sweets and pastries.

Anyway, I found that the French have cleverly come up with some of the best cooking techniques like flambeing, sautéing, braising and so much more! I've also found there is a constant in every single proper French dish......butter !! Don't forget to pair it with some delicious carbs too. 

Now, I assume that the reason you are here is because you love a properly delicious and flavourful soup! Who doesn't ?
I find it is the cosiest of meals to enjoy on a chilli autumn/winter's day, as well as it making the perfect starting course to any meal. 

Today, I will be sharing with you this soup I've loved making pretty much since watching the film Ratatouille. If you know you know. This recipe has all the flavours of France, and let me warn you, it is high addictive. 

Ingredients 

• Half a stick of butter 
• Chopped Scallions 
• 4 cups of veggie stock
• 1/4 cup of olive oil 
• 1 cup of heavy cream or double cream
• ​1 cup of white wine 
• 2 cloves of garlic 
• 2 chopped white onions 
• 500 grams of mushrooms 
• 1 Kg of chopped potatoes 
• Salt and pepper to season 

To start, get a large pot on the hob over medium-low heat, and start by adding your butter, garlic, onions, salt, pepper, and scallions to let marinate for a bit. Once it is sizzling, add your mushrooms and olive oil. Let sit for a good 3 minutes. 

It is important to know that fats such as butter and oil are the best at absorbing all those flavours, which is why it is important for this to be your first step. 

Now, your vegetable mixture should look something like the picture below. At this point, add your white wine and let it set for a minute. Wine's acidity helps ingredients stay tender and keep the flavours concentrated as well as enhancing them. 

It is now time to add your veggie stock and chopped potatoes. After this, cover your soup with a lid and let it sit for the next 20 minutes! You'll notice how your kitchen starts to smell like a Michelin star restaurant in Paris. 

Once the 20 minutes have gone by, mix in your double cream and voilà, you're ready to serve!

I like to serve my soup with some shredded Gouda on top and a side of buttery garlic bread!

I really hope you enjoyed this recipe!

Remember, if you ever make any of my recipes, don't forget to share them with me by tagging me on social media and Pinterest (@tatianabellator). I'd love to see what you come up with!

Xx,

Tatiana