Creamy mushroom and brie soup with homemade croutons
Ingredients
For the Soup:
- 30–60 mL ghee, butter, or vegetable oil
- 225 g baby portobello mushrooms, sliced
- 225 g button mushrooms, sliced
- 225 g shiitake mushrooms, stems removed, sliced (or substitute with additional button or Swiss brown mushrooms)
- 3 leeks, white and light green parts only, cleaned and sliced
- 2 garlic cloves, minced
- 2 heaped tbsps plain flour
- 1 litre reduced-sodium chicken stock, or homemade
- 250 mL thickened cream
- 225 g brie, rind removed and cut into pieces (or substitute with camembert)
- 3 tbsps (45 mL) dry sherry (or substitute with white wine or a splash of apple cider vinegar)
- Salt, to taste
For the Croutons:
- ½ day-old baguette, cut into small bite-sized pieces
- 2 tbsps (30 mL) extra-virgin olive oil
- ½ tsps salt
- 1–2 tsps freshly ground black pepper
- ¼ cup (20 g) finely grated parmesan cheese
Method
For the Soup:
- Heat a large pot or deep skillet over high heat. Add the ghee, butter, or oil. Once melted, add the mushrooms and cook until browned (they will release liquid first; once it evaporates, they will begin to brown).
- Reduce heat to medium. Add the leeks and cook for 3–4 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes, stirring frequently.
- Sprinkle the flour over the mushroom mixture and stir for 1 minute. Gradually add the chicken stock, stirring constantly. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Stir in the cream, brie, and sherry, heating until very hot and until the brie is fully melted and incorporated.
- Pour into serving bowls, top with a few Parmesan Pepper Croutons, and serve immediately.
For the Croutons:
- Preheat oven to 180°C (fan-forced).
- In a bowl, toss the baguette pieces with olive oil, salt, and black pepper. Spread evenly on a baking tray.
- Bake for 10–15 minutes, stirring halfway, until golden and crisp.
- Sprinkle with parmesan while still warm and allow to cool slightly before serving with the soup.
