Home Recipes Wild Mushroom Soup with Parmesan Croutons

Wild Mushroom Soup with Parmesan Croutons

This hearty earthy, woodsy, robust soup is a meal in itself. The blend of various wild mushrooms and the added crunch of Parmesan croutons creates a texture and flavor profile that’s simply irresistible. Serve with a glass of California Merlot or Pinot Noir.

Featuring California Wines

Ingredients

	For the soup:
45 g	unsalted butter
30 ml	extra virgin olive oil
3	shallots, peeled and finely chopped
3	garlic cloves, peeled and finely chopped
210 g	thinly sliced crimini mushrooms
70 g	thinly sliced trumpet mushrooms (caps and stems)
70 g	bite-size pieces of chanterelle, porcini or oyster mushrooms
70 g	thinly sliced shitake mushrooms (caps only)
950 ml	beef stock
240 ml	heavy cream
30 ml	flour, mixed with 30 ml water
	salt
	ground black pepper
	For the croutons:
220 g	bite-size cubes of rustic bread
50 g	finely grated Parmesan cheese
1 tsp	fresh thyme leaves
30 ml	extra virgin olive oil

For the soup:

Heat the butter and olive oil in a large pot, over medium-high heat, until the butter begins to sizzle.
Add the shallots and garlic. Cook for 1 minute until the garlic is slightly browned.
Add the mushrooms and cook, stirring occasionally, for 4 minutes or until tender.
Add the beef stock and bring to a simmer.
Reduce the heat to medium and simmer for 10 minutes.
Add the cream and bring to a simmer again.
Stir in the flour mixture, and simmer for 3 more minutes.
Season with salt and pepper to taste. Serve the soup hot, topped with croutons.

For the croutons:

Preheat the oven to 190°C.
Put the bread, Parmesan and thyme in a large bowl.
Drizzle with olive oil and toss until combined.
Spread on a baking sheet and toast in the oven for ten minutes.

see all recipes

Appetizers, Dinner, Gluten-free, Lunch, Main Courses, Sides, Vegetarian or Vegan

Wild Mushroom Soup with Parmesan Croutons

Ingredients

For the soup:

For the croutons:

For the soup:

For the croutons:

You might also like

Creamy California Walnut & Tomato Soup

Roasted Butternut Squash and Fennel Soup with Fried Sage

Pear Cream with Chorizo and Blue Cheese