Directions
- 1Pour mushroom soup into a serving bowl.
- 2Garnish the soup with cream and chopped parsley.
- 3Add cooked mushrooms and croutons to the soup.
- 4Mince garlic cloves.
- 5Dice white onion.
- 6Sauté onions and garlic in butter in a pan.
- 7Add chopped button mushrooms to the pan and cook them down.
- 8Chop shiitake mushrooms.
- 9Add chopped shiitake mushrooms to the pan and cook them down.
- 10Deglaze the pan with white wine.
- 11Add flour to the mushrooms and cook through for 3-5 minutes.
- 12Add beef stock to the pan.
- 13Stir the soup.
- 14Add thyme, cover, and let simmer for 30 minutes.
- 15Add worcestershire sauce to the soup.
- 16Add cream to the soup.
- 17Stir until well combined.
- 18Slice bread into squares.
- 19Add bread cubes to a pan.
- 20Add olive oil to the bread cubes.
- 21Toss and toast the bread cubes until crisp.
- 22Add parmesan cheese to the toasted bread cubes.
- 23Toss to combine.
- 24Serve the mushroom soup in a bowl.
- 25Garnish the soup with cream and parsley.
- 26Add cooked mushrooms and croutons as a final garnish.
Ingredients
- 10 cloves garlic cloves
- 1 white onion
- 2 packs brown button mushrooms
- 1 pack Shiitake mushrooms
- Chicken/Beef stock
- 0.5 cup flour
- 0.5 stick knobs butter
- 0.33 cup white wine
- 1 bunch thyme
- 2 tbsp worcestershire sauce
- 3 tbsp soy sauce
- 0.33 cup cooking cream
- Salt
- pepper
- bread
- 3 tbsp olive oil
- Parmesan
Equipment
skilletwooden spooncutting boardknifepanladlebowl
Tips
- Taste and measure with your heart.
- Serve with croutons, more mushrooms, and cream.
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