Mushroom Cream Soup and Croutons

Ingredients

• 600 g Paris mushrooms (Thinly sliced into fine slivers)
• 1 Onion (Peeled and thinly sliced)
• 200 ml Soy cream (Add enough to achieve a creamy texture, neither too runny nor too thick)
• Nutmeg (To taste)
• 1 Bouquet garni (Garnished bouquet; remove before blending)
• Water (Enough to cover or cook the vegetables; reserve some cooking water for blending)
• Coarse salt (For the cooking water and seasoning, to taste)
• Neutral oil (For sautéing the onion and browning the croutons)
• 0.25 Baguette (Cut into small cubes for croutons)
• Pepper (To taste)
• Hazelnut oil (For drizzling at serving)

Steps

1. 1

   Peel the onion and slice it thinly. Slice the mushrooms into fine, thin slivers so they cook evenly.

2. 2

   Heat a little neutral oil in a large pot over medium heat. Add the sliced onion and sauté gently until softened, taking care not to let it brown.

3. 3

   Add the sliced mushrooms to the pot and cook for a few minutes, stirring occasionally, until they begin to soften.

4. 4

   Pour in enough water to cover the vegetables. Add coarse salt and the bouquet garni, then bring the liquid to a simmer.

5. 5

   Simmer the soup for 10 minutes, until the mushrooms and onion are tender and fragrant.

6. 6

   While the soup cooks, cut the baguette into small cubes. Heat a little neutral oil in a separate pan over high heat.

7. 7

   Add the baguette cubes to the pan and brown them, stirring frequently, until crisp and golden on the outside. Transfer the croutons out of the pan.

8. 8

   Remove the bouquet garni from the soup. Blend the cooked vegetables with some of their cooking water until smooth, adding only enough liquid to reach the desired consistency.

9. 9

   Add the soy cream and blend or stir until the soup is creamy, neither too runny nor too thick.

10. 10

    Season the soup well with salt, pepper, and nutmeg. Taste and adjust the seasoning.

11. 11

    Ladle the hot soup into bowls. Finish each serving with a drizzle of hazelnut oil and scatter the crisp croutons over the top.

Notes

The structured recipe specifies one-quarter of a baguette; the page excerpt displays 0.3 baguette, so the structured value was followed. Add the cooking water gradually during blending to control the thickness. Serve immediately so the croutons remain crisp.

Nutrition per serving

• starter
• soup
• vegetarian
• vegan
• dairy-free
• holiday
• French
• stovetop