Mushroom Soup with Croutons
Ingredients
Mushroom Soup
garlic (minced)
10 clove
white onion (diced)
1 piece
brown button mushrooms (chopped)
2 pack
shiitake mushrooms (chopped)
1 pack
butter
0.5 stick
all-purpose flour
0.5 cup
white wine
80 ml
thyme
1 bunch
worcestershire sauce
2 tbsp
soy sauce
3 tbsp
cooking cream
80 ml
salt
1 tsp
black pepper
0.5 tsp
Croutons
bread
4 slice
olive oil
3 tbsp
parmesan
30 g
Instructions
Sauté aromatics
Melt butter in a pot and sauté minced garlic and diced onion until fragrant and translucent.
Cook mushrooms
Add chopped mushrooms to the pot and cook until they release their liquid and begin to brown.
Deglaze and thicken
Pour in white wine to deglaze, then sprinkle flour and stir for 3-5 minutes to cook out the raw flour taste.
Simmer soup
Add stock, thyme, Worcestershire, soy sauce, cream, salt and pepper. Cover and simmer gently for 30 minutes.
Prepare croutons
Cut bread into squares, toss with olive oil and toast until crisp. Finish with grated parmesan.
Serve soup
Ladle hot soup into bowls and top with croutons, extra mushrooms and a swirl of cream.
Original recipe
Storage
Croutons are best fresh but can be stored separately in an airtight container for up to 2 days.
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