Wild Mushroom Soup with Parmesan Toast

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
6

A steaming bowl of this earthy and fragrant soup will delight the tastebuds. Served with parmesean toast it is a great start to any meal.

Ingredients

1 tbsp. finely chopped garlic
1 med. onion, finely chopped
1 1/2 lb. chanterelle, hedgehog, morel, bolete, or other mushrooms
2 tbsp. unsalted butter
1 tsp. whole dried marjoram leaves
2 cups chicken stock
2 cups beef stock
2 cups heavy cream or half-and-half
1 heaping tbsp. Dijon mustard
Salt and freshly ground black pepper
Chopped chives, for garnish

Parmesan Toasts:
6 thin slices baguette or other crusty bread
Olive oil for brushing
1/2 cup grated Parmigiano-Reggiano cheese

Steps

1. In a large pot, sweat garlic, onions, and mushrooms in butter over low heat for at least 30 min. Place a piece of parchment paper or wax paper directly on top of ingredients, and cover the pot tightly to allow ingredients to release their moisture and flavor without evaporating the liquids.

2. When mixture is softened and aromatic, add marjoram and stocks, turn up heat, and simmer gently for about 20 min.

3. Puree mixture in blender or food processor until smooth. Return it to pot, raise the heat, and add cream, mustard, and salt and pepper to taste. Garnish with fresh chives.

Parmesan Toasts:

1. Preheat oven to 450°F. Brush both sides of bread slices with olive oil. Place bread on a sheet pan and sprinkle each slice with generous amount of cheese. Toast in oven for 10 min. or until tops are golden and crispy.

Yield: 6 servings.

More From FoodService Director

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources