Cream of Mushroom Soup With Parmesan Herb Toast

Name: Cream of Mushroom Soup With Parmesan Herb Toast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 4 garlic cloves, chopped; 1 medium shallot, chopped; 6 cups crimini mushrooms, sliced; 3 cups wild mushrooms, sliced – I used shiitake; 1 tablespoon fresh thyme leaves; 6-8 fresh sage leaves; 4 cups chicken stock; 2 tablespoons lemon juice; 4 tablespoons butter; 1/3 cup flour; 2 cups heavy cream; 1/2 cup parmesan cheese – for topping, optional; salt & pepper; 1 french baguette, sliced thick; 2 tablespoons butter; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 1/3 cup shredded parmesan cheese

by Kaylene

6 Servings

45 min

Cream of mushroom soup made with earthy mushrooms and pureed with garlic, shallots, lemon and fresh herbs to create a savory and flavorful soup. Top each bowl with a buttery parmesan herb toast. This soup is a comforting home cooked meal that has an earthy, creamy flavor.

cream of mushroom soup with parmesan her toast

Well, we made it through the holiday season! I hope it was a season full of fun, family and of course, good food! The food is a big reason why I love the holidays, but a part of me is excited to get back to the basics in the kitchen.And by basic, I mean flavorful, easy to make, home cooked meals.Those are my favorite type of meals. The feel good, heart warming, belly filling meals.This cream of mushroom soup ranks up there pretty high. It’s probably because I absolutely love mushrooms. Any meal with mushrooms is belly filling because I will eat all of it ha! Whether it is a sausage and mushroom pizza, mushrooms for breakfast, smoked salmon stuffed mushroom appetizers or a hearty chicken soup packed full of baby shiitake mushrooms, I am all for it.

Speaking of shiitake mushrooms, these are my favorite mushroom. I try to use them in most of my mushroom recipes. They are earthy, woodsy and have a little bit of a smoky flavor. AKA freaking delicious! They also make for a beautiful presentation.This recipe is packed full of mushrooms, so just a heads up, you are going to need a lot of mushrooms. Crimini and shiitake mushrooms that are caramelized with garlic and shallots. Blended with chicken stock, fresh herbs and lemon juice and added to a cream thinned roux to make an extremely creamy soup.

The buttery, crunchy parmesan herb toast is the perfect topper to this creamy soup. Dunk it in the soup or break it up into breadcrumbs for little crunchy bits. Either way, the toast is an absolute must when enjoying this soup. It adds a buttery flavor and the perfect crunch to the creaminess of the soup.A french baguette or crusty sourdough loaf work great for the toast, but you can get a little adventurous with it. I used a rosemary sea salt french baguette that was absolutely scrumptious. It added a little salt and the rosemary went so well with the parmesan.

Cream of Mushroom Soup With Parmesan Herb Toast

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Recipe details

Yield 6 Servings
Time spent: Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min

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Ingredients

For the soup

2 tablespoons olive oil
4 garlic cloves, chopped
1 medium shallot, chopped
6 cups crimini mushrooms, sliced
3 cups wild mushrooms, sliced – I used shiitake
1 tablespoon fresh thyme leaves
6-8 fresh sage leaves
4 cups chicken stock
2 tablespoons lemon juice
4 tablespoons butter
1/3 cup flour
2 cups heavy cream
1/2 cup parmesan cheese – for topping, optional
salt & pepper

For the Toast

1 french baguette, sliced thick
2 tablespoons butter
2 teaspoons dried thyme
2 teaspoons dried oregano
1/3 cup shredded parmesan cheese

Instructions

Heat the olive oil in a large soup pot or dutch oven over medium heat. Add the garlic and shallots and cook until fragrant, about 2-3 minutes.
Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally until they are browned and caramelized about 7-8 minutes.
Reduce heat to low and add the thyme and sage leaves, cook for 2-3 minutes.
Remove 1 1/2 cups of mushrooms for topping and set aside (optional)
Transfer the mushrooms to a blender and add the chicken stock and lemon juice. Blend until creamy. Set aside.
In the dutch oven, add the butter and melt over medium heat. Add the flour and cook together, stirring constantly for 2 minutes.
Whisk in the heavy cream. Stir and heat together until soup starts to thicken, about 5 minutes.
Stir in the blended chicken stock and mushrooms and allow to simmer on low for 5-10 minutes.
Meanwhile, make the parmesan toast. Preheat the oven to 425 degrees F.
Melt the butter and stir in the herbs. Using a pastry brush, brush the butter mixture onto the slices of bread.
Lay the slices of bread on a baking sheet and sprinkle with parmesan cheese. Bake for 10-15 minutes or until toasted.

Comments

Greg Scholl on Aug 18, 2020

A good soup, and the lemon is an interesting twist.. could you lighten it up with fat free half and half??.. I use that in many of my soups. Also .. not to be too picky but, Her toast??.. That typo exists twice in the recipe... sorry, I’m a writer and editing just happens!
;-)

4 Reply
Jennifer on Aug 20, 2020

This looks absolutely delicious and will make the toast as well myself

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Cream of Mushroom Soup With Parmesan Herb Toast

Cream of Mushroom Soup With Parmesan Herb Toast

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Cream of Mushroom Soup With Parmesan Herb Toast

Cream of Mushroom Soup With Parmesan Herb Toast

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