Part 5/13:
Next, the focus shifts to mushroom-based soups, a staple in French cuisine that can be served as an appetizer or light meal. The recipe highlights the use of a myriad of mushrooms—shiitake, cremini, and oyster—each adding depth and texture. The mushrooms are sliced carefully to prevent rupture and moisture loss during sautéing, then cooked down with butter to concentrate their flavors while avoiding browning, which could introduce bitterness.
A roux, made by cooking flour with butter, thickens the broth, which is prepared using chicken stock infused with herbs like parsley, thyme, and bay leaves. The soup is strained to remove mushroom fragments and any residual onion or herb bits, resulting in a smooth yet textured broth.