Wild Mushroom Soup w/Parmesan Croutons

Pairs Well With



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


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.