Fairy Ring Champignon Soup is a traditional French recipe for classic soup of fairy ring champignon mushrooms and shallots cooked in beef or chicken stock with thyme and cayenne pepper that's finished with cream and dry sherry. The full recipe is presented here and I hope you enjoy this classic French version of: Fairy Ring Champignon Soup.
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Ingredients:
200g fresh (or reconstituted dried) Fairy Ring Champignon mushroom caps, sliced
2 large shallots, finely sliced
3 tbsp butter
2 tbsp flour
500ml beef or chicken stock
150ml single cream
60ml dry sherry
leaves from 1 sprig of fresh thyme, finely chopped
generous pinch of cayenne pepper
salt and black pepper, to taste
Method:
Melt the butter in a large pan and use to fry the mushrooms and shallots for about 3 minutes then add the flour and stir in. Cook for 2 minutes, stirring constantly then whisk-in the stock a little at a time until completely combined. Add the thyme and cayenne pepper, bring to a simmer and cook for about 10 minutes.
Stir-in the single cream and allow the soup to warm through. Take off the heat, stir-in the sherry and serve immediately in warmed soup bowls.
