Warm up your freezing hands on a cold winter’s night by wrapping them around a bowl of steaming mushroom soup. Layered with garlic, fresh thyme & white wine, this lip-smacking liquid is topped with crispy, cheesy croutons for crunch and yumminess.
Cream of Mushroom Soup
Ingredients
- 10 ml Vegetable Stock
- 250 g Button Mushrooms wipe clean & roughly slice
- 1 Onion peel & roughly slice
- 2 Garlic Cloves peel & grate
- 5 g Fresh Thyme rinse & pick
- 40 ml Cake Flour
- 60 ml White Wine
- 125 ml Fresh Cream
- 1 Sourdough Baguette tear into bite-sized chunks
- 15 ml Dried Thyme
- 60 ml Grated Italian-style Hard Cheese
- 5 g Fresh Parsley rinse, pick & finely chop
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Paper Towel
- Butter
Instructions
- MMMUSHROOM SOUP Boil the kettle. Dilute the stock with 600ml of water. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms, the sliced onion, ½ the grated garlic, and the picked thyme until golden, 5-6 minutes (shifting occasionally). Add the flour and fry for 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated, 1-2 minutes (stirring constantly). Add the diluted stock and ¾ of the cream. Simmer until slightly thickened, 8-10 minutes. Remove from the heat and season.
- CRISPY CROUTONS Toss the bread chunks in a drizzle of olive oil, the remaining garlic, the dried thyme, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Toss through the cheese and ½ the chopped parsley just before serving.
- SAY CHEESE! Bowl up the cream of mushroom soup. Drizzle over the remaining cream. Scatter over the cheesy croutons. Garnish with the remaining parsley.
- Chef's TipAir fryer method: Coat the bread chunks in oil and season. Air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
