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Wild Mushroom Soup with Parmesan Croutons
This hearty earthy, woodsy, robust soup is a meal in itself. Serve with California Pinot Noir or Merlot.
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Ingredients
- For the soup:
- 3 tablespoons (45 g) unsalted butter
- 2 tablespoons (30 ml) extra virgin olive oil
- 3 shallots, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 3 cups (210 g) thinly sliced crimini mushrooms
- 1 cup (70 g) thinly sliced trumpet mushrooms (caps and stems)
- 1 cup (70 g) bite-size pieces of chanterelle, porcini or oyster mushrooms
- 1 cup (70 g) thinly sliced shitake mushrooms (caps only)
- 4 cups (950 ml) beef stock
- 1 cup (240 ml) heavy cream
- 2 tablespoons (30 ml) flour, mixed with 2 tablespoons (30 ml) water
- salt and ground black pepper
- For the croutons:
- 4 cups (220 g) bite-size cubes of rustic bread
- 1/4 cup (50 g) finely grated Parmesan cheese
- 1 teaspoon (5 ml) fresh thyme leaves
- 2 tablespoons (30 ml) extra virgin olive oil
Serves 4 to 6
Instructions
- 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 375 F (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.
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