Wild Mushroom Soup with Parmesan Toast
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.
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
6 thin slices baguette or other crusty bread
Olive oil for brushing
1/2 cup grated Parmigiano-Reggiano cheese
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.
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.