Preparation Steps
- To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn).
Set aside, on a paper towel.
- For the soup:- In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating.
Cook the mushrooms for about 3-5 minutes, until golden.
Set aside.
- Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
- Add the garlic and cook for about 1 minute.
- Season with a little kosher salt, pepper and dried thyme.
- Add the flour, stir and cook for about one minute.
- Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock.
Stir to combine.
- All the remaining chicken stock and simmer for about 10 minutes.
- Puree the soup in batches, carefully, in a blender.
I prefer to use an immersion blender right into the pot, which is so much simpler!- Puree to your liking-- I leave small chunks of mushroom.
- Add the heavy cream/half & half.
- Serve with a dollop of creme fraiche and the crispy shallots on top.