Mushroom Cream Soup with Parmesan Croutons

Name: Mushroom Cream Soup with Parmesan Croutons
Ingredients: 5 cups chicken or vegetable stock; 5 cups chicken or vegetable stock; small handful of dried porcini (or other dried mushrooms); small handful of dried porcini (or other dried mushrooms); 2 onions, grated; 1 clove garlic, finely chopped; 7 tbsp. butter; 1 ½ pounds chestnut mushrooms, coarsely chopped; 2 tbsp. flour; 1 bay leaf; 3 tbsp. crème fraîche or light cream; 3 tbsp. crème fraîche or light cream; 1 tbsp. soy sauce; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 slices of stale white bread; 3 tbsp. olive oil; ¼ cup freshly grated parmesan cheese; 4 sprigs of flat-leaf parsley, finely chopped

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

5 cups chicken or vegetable stock
small handful of dried porcini (or other

Soup
Vegetarian

Method

In a large saucepan, heat the stock with the dried porcini. In a second (tall) pan, sauté the onions and garlic in the butter and simmer for 10 minutes until completely soft. Add the chestnut mushrooms and turn the heat to high. Sauté until the moisture of the mushrooms has evaporated as much as possible. Set aside a few mushrooms for garnish. Scoop the remaining porcini out of the stock with a