Entrée
Creamy Mushroom Soup with Parmesan Croutons
55 minPour 6Nutri-Score C€€
C
55 min
55 minCreamy Mushroom Soup with Parmesan Croutons
ce qu’il vous faut
Ingrédients
garlic (minced)Fruits et légumes11 morceaux
white onion (diced)Fruits et légumes1 morceau
brown button mushrooms (chopped)Fruits et légumes500 g- shiitake mushrooms (chopped)Fruits et légumes200 g
butter (knobs)Produits laitiers55 g
flourÉpicerie60 g
white wineBoissons80 ml
chicken stockÉpicerie1 litre
thyme (bunch)Fruits et légumes1 morceau- Worcestershire sauceÉpicerie30 ml
soy sauceÉpicerie45 ml
cooking creamProduits laitiers80 ml
saltÉpices3 g
black pepperÉpices2 g
bread (sliced into squares)Boulangerie150 g
olive oilÉpicerie45 ml
Parmesan (grated)Produits laitiers30 g
par portion
Nutrition
200kcal
- Glucides
- 20 g
- Protéines
- 7 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
wooden spoon
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Melt the butter in a pot over medium heat.
- Add the onion and garlic and sauté until soft and fragrant.
- Étape 2
Cook the mushrooms
- Add the button mushrooms and shiitake mushrooms to the pot.
- Cook down until the mushrooms release their liquid and soften.
- Étape 3
Deglaze and thicken
- Pour in the white wine and scrape the bottom of the pot.
- Stir in the flour and cook through.
- Étape 4
Simmer the soup
- Add the stock and the thyme.
- Cover and let simmer.
- Étape 5
Finish the soup
- Stir in the Worcestershire sauce, cream and soy sauce.
- Season with salt and pepper.
- Étape 6
Make the croutons
- Slice the bread into squares.
- Toast with olive oil until crisp, then finish with Parmesan.
- Étape 7
Serve
- Ladle the soup into bowls.
- Top with croutons, more mushrooms and a drizzle of cream.