Mushroom Soup With Parmesan Croutons

I was never a lazy person when it comes to cooking for my own. I know most people are, when they have to cook for themselves. And I always wondered, why one has to be so lethargic for one’s own self. The least one can do, is to take care of oneself, forget taking care of others. It’s just about being independent and making your own choices for good. I used to cook so many different varieties of food even in weekdays. And that includes dishes from baked pasta, salads, soups to the laborious and time taking meat based curries besides everyday Indian staple diet of veggie curry and chapatis. And this used to be even more extensive affair, especially in winters with more of chicken/mutton curries thrown into my weekly meal planning. But now since I have hired a help to cook for me, I sometime tend to miss that relaxing hour of dinner preparation on cold winter night. And I realise that I have turned into that lazy bum, whom I used to loath about earlier. While last weekend the help took a day off to see her child at the boarding school, I dragged myself {yes, literally dragged myself} to the kitchen to make some hot soup for myself. I had these big stash of button mushrooms in fridge which I bought for the mushroom and peas curry. So, I ditched the curry and cooked this creamy mushroom soup instead. To add some crunch to the creaminess of soup, I toasted some croutons, cut from the stale bread, generously sprinkled with parmesan cheese. I made big batch of this yummy soup which I ate bowl full almost whole day, resting on my couch beneath the blanket. And the life seemed to be sorted, almost!

Mushroom Soup With Parmesan Croutons

2016-12-08 02:57:39

Mushroom Soup With Parmesan Croutons

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Ingredients

1. 500 g button mushrooms
2. 1 onion
3. greens of 2 spring onions
4. 3 cloves of garlic
5. a few sprigs of fresh parsley
6. a few sprigs of fresh thyme
7. olive oil
8. 1.5 litres chicken or vegetable stock
9. 75 ml single cream
10. 6 slices of baguette
11. 40 gm parmesan cheese
12. extra virgin olive oil

Instructions

1. Wash the mushrooms and slice finely.
2. Peel and finely slice the onion, spring onions and garlic. Pick and chop parsley and thyme leaves.
3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, spring onions, garlic, parsley, thyme and mushrooms, pop the lid on and cook gently until softened.
4. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
5. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
6. Pour in the cream, bring just back to the boil, then turn off the heat.
7. Preheat oven to 200 degree C. Cut baguette into croutons. Toss with extra virgin olive oil to coat. Toast in oven on a baking tray lined with aluminium foil for 5 minutes. Take the baking tray out of oven and grate parmesan cheese over bread. Return the tray to oven for 2 minutes, until cheese is melted.
8. Spoon the soup into bowls, garnish with the chopped parsley, and serve with the parmesan croutons.

By Himanshu Taneja

The White Ramekins http://thewhiteramekins.com/