Mushroom Soup with Parmesan Croutons
Diane McKean
My son and his girlfriend brought this soup to our family gathering over General Conference weekend (October 2017) and it quickly became my favorite soup. I love it! It could be served at a 5 star restaurant - it's that good!
5 cups button mushrooms
1 yellow onion
Greens of 2 green onions
3 cloves of garlic
A few sprigs of fresh parsley or 1 tsp. dried parsley
A few sprigs of fresh thyme or 1 tsp. dried thyme
olive oil
6 cups chicken stock
1/3 cup cream
6 slices of baquette
Parmesan cheese
Extra virgin olive oil
Wash the mushrooms and slice finely. Peel and finely slice the onion, green onions and garlic. Pick and chop fresh parsley and thyme leaves. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, green onions, garlic, parsley, thyme, and mushrooms. Pop the lid on and cook gently until softened. Pour the stock into the pan and bring to a boil over medium heat, turn the heat down to low and simmer for 15 minutes. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the cream, bring just back to a boil, then turn off the heat.
Preheat oven to 200 degrees. Cut baguette into croutons. Toss with extra virgin olive oil to coat. Toast in oven on a baking tray lined with aluminum foil for 5 minutes. Take the baking tray out of the oven and grate Parmesan cheese over bread. Return the tray to oven for 2 minutes, until cheese is melted. Spoon the soup into bowls, garnish with chopped parsley, and serve with Parmesan croutons.
My son and his girlfriend brought this soup to our family gathering over General Conference weekend (October 2017) and it quickly became my favorite soup. I love it! It could be served at a 5 star restaurant - it's that good!
5 cups button mushrooms
1 yellow onion
Greens of 2 green onions
3 cloves of garlic
A few sprigs of fresh parsley or 1 tsp. dried parsley
A few sprigs of fresh thyme or 1 tsp. dried thyme
olive oil
6 cups chicken stock
1/3 cup cream
6 slices of baquette
Parmesan cheese
Extra virgin olive oil
Wash the mushrooms and slice finely. Peel and finely slice the onion, green onions and garlic. Pick and chop fresh parsley and thyme leaves. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, green onions, garlic, parsley, thyme, and mushrooms. Pop the lid on and cook gently until softened. Pour the stock into the pan and bring to a boil over medium heat, turn the heat down to low and simmer for 15 minutes. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the cream, bring just back to a boil, then turn off the heat.
Preheat oven to 200 degrees. Cut baguette into croutons. Toss with extra virgin olive oil to coat. Toast in oven on a baking tray lined with aluminum foil for 5 minutes. Take the baking tray out of the oven and grate Parmesan cheese over bread. Return the tray to oven for 2 minutes, until cheese is melted. Spoon the soup into bowls, garnish with chopped parsley, and serve with Parmesan croutons.
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