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Creamy Mushroom Soup with Parmesan Croutons
Starter

Creamy Mushroom Soup with Parmesan Croutons

55 minServes 6Nutri-Score C€€
from @jujumaoo10 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • garlic (minced)Produce11 pieces
  • white onion (diced)Produce1 piece
  • brown button mushrooms (chopped)Produce500 g
  • shiitake mushrooms (chopped)Produce200 g
  • butter (knobs)Dairy55 g
  • flourPantry60 g
  • white wineBeverages80 ml
  • chicken stockPantry1 litre
  • thyme (bunch)Produce1 piece
  • Worcestershire saucePantry30 ml
  • soy saucePantry45 ml
  • cooking creamDairy80 ml
  • saltSpices3 g
  • black pepperSpices2 g
  • bread (sliced into squares)Bakery150 g
  • olive oilPantry45 ml
  • Parmesan (grated)Dairy30 g

per serving

Nutrition

200kcal

Carbs
20 g
Proteins
7 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • wooden spoon

step by step

Method

  1. Sauté the aromatics

    • Melt the butter in a pot over medium heat.
    • Add the onion and garlic and sauté until soft and fragrant.
    Step 1

  2. Cook the mushrooms

    • Add the button mushrooms and shiitake mushrooms to the pot.
    • Cook down until the mushrooms release their liquid and soften.
    Step 2

  3. Deglaze and thicken

    • Pour in the white wine and scrape the bottom of the pot.
    • Stir in the flour and cook through.
    Step 3

  4. Simmer the soup

    • Add the stock and the thyme.
    • Cover and let simmer.
    Step 4

  5. Finish the soup

    • Stir in the Worcestershire sauce, cream and soy sauce.
    • Season with salt and pepper.
    Step 5

  6. Make the croutons

    • Slice the bread into squares.
    • Toast with olive oil until crisp, then finish with Parmesan.
    Step 6

  7. Serve

    • Ladle the soup into bowls.
    • Top with croutons, more mushrooms and a drizzle of cream.
    Step 7
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