Mushroom Soup with Croutons
Ingredients
Mushroom Soup
garlic cloves (minced)
11 clove
white onion (diced)
1 piece
brown button mushrooms (chopped)
400 g
shiitake mushrooms (chopped)
150 g
all-purpose flour
60 g
butter
55 g
white wine
80 ml
thyme
8 g
worcestershire sauce
30 ml
soy sauce
45 ml
cooking cream
80 ml
salt
3 g
black pepper
1 g
Croutons
bread
4 slice
olive oil
45 ml
parmesan
30 g
Instructions
Sauté aromatics
Melt butter in a pot and sauté minced garlic and diced onion until fragrant.
Cook mushrooms
Add chopped mushrooms to the pot and cook until they release their moisture and begin to brown.
Deglaze and thicken
Pour in white wine to deglaze the pot, then sprinkle flour and cook for 3-5 minutes to form a roux.
Simmer soup
Add stock, thyme, Worcestershire and soy sauces. Cover and simmer for 30 minutes to develop flavors.
Finish soup
Stir in cream, season with salt and pepper, and simmer 2 minutes more.
Prepare croutons
Cut bread into squares, toss with olive oil and toast until golden and crisp. Finish with grated parmesan.
Serve
Ladle soup into bowls, top with croutons, extra mushrooms and a swirl of cream. Serve hot.
Original recipe
Storage
Croutons stored separately to maintain crispness. Reheat soup gently to avoid separation of cream.
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