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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources