Mariusz Lewandowski
Hearty White Mushroom Soup with Herbed Wheat Croutons
Warm yourself up with this creamy, comforting White Mushroom Soup, garnished with golden-brown Herbed Wheat Croutons. This dish is a delightful combination of earthy mushroom goodness and zesty herbal flavors, making it the perfect meal for a cozy evening.
Ingredients:
For the Soup:
– 500g white mushrooms, cleaned and sliced
– 1 medium white onion, finely chopped
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
For the Herbed Wheat Croutons:
– 4 slices of whole wheat bread, cut into cubes
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon garlic powder
– Salt to taste
Instructions:
Making the Soup:
1. In a large pot, heat the olive oil and butter over medium heat until melted.
2. Add the chopped onion and cook until it becomes translucent (about 5 minutes).
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms to the pot and cook until they are soft and have released their moisture (about 10 minutes).
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
6. Use an immersion blender to puree the soup until it reaches a smooth consistency. Alternatively, transfer the soup in batches to a blender and blend until smooth.
7. Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
Making the Herbed Wheat Croutons:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the whole wheat bread cubes with olive oil, dried thyme, dried rosemary, garlic powder, and salt until evenly coated.
3. Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes or until they are golden brown and crispy. Toss them halfway through the baking time for even cooking.
4. Remove from oven and let cool.
Serving:
1. Ladle the hot soup into bowls.
2. Top each bowl with a handful of the herbed wheat croutons.
3. Garnish with chopped fresh parsley.
4. Serve immediately and enjoy your hearty white mushroom soup with herbed wheat croutons!
This dish brings together the earthy richness of mushrooms with the crunch and aromatic pleasure of herbed croutons, making every spoonful a delightful experience!
