Wild Mushroom Soup with Parmesan Toast
|Ingredients||Vegetables, Mushrooms, Bread, Dairy|
|Day Part||Lunch, Dinner|
A steaming bowl of this earthy and fragrant soup will delight the tastebuds. Served with parmesean toast it is a great start to any meal.
1 tbsp. finely chopped garlic
1 med. onion, finely chopped
1 1/2 lb. chanterelle, hedgehog, morel, bolete, or other mushrooms
2 tbsp. unsalted butter
1 tsp. whole dried marjoram leaves
2 cups chicken stock
2 cups beef stock
2 cups heavy cream or half-and-half
1 heaping tbsp. Dijon mustard
Salt and freshly ground black pepper
Chopped chives, for garnish
6 thin slices baguette or other crusty bread
Olive oil for brushing
1/2 cup grated Parmigiano-Reggiano cheese
- In a large pot, sweat garlic, onions, and mushrooms in butter over low heat for at least 30 min. Place a piece of parchment paper or wax paper directly on top of ingredients, and cover the pot tightly to allow ingredients to release their moisture and flavor without evaporating the liquids.
- When mixture is softened and aromatic, add marjoram and stocks, turn up heat, and simmer gently for about 20 min.
- Puree mixture in blender or food processor until smooth. Return it to pot, raise the heat, and add cream, mustard, and salt and pepper to taste. Garnish with fresh chives.
- Preheat oven to 450°F. Brush both sides of bread slices with olive oil. Place bread on a sheet pan and sprinkle each slice with generous amount of cheese. Toast in oven for 10 min. or until tops are golden and crispy.
Yield: 6 servings.