Warm up your freezing hands on a cold winter’s night by wrapping them around a bowl of steaming mushroom soup. Layered with garlic, fresh thyme & white wine, this lip-smacking liquid is topped with crispy, cheesy croutons for crunch and yumminess.
Cream of Mushroom Soup
Cream of Mushroom Soup
with cheesy croutons
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Button Mushrooms
- Cake Flour
- Dried Thyme
- Fresh Cream
- Fresh Parsley
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
MMMUSHROOM SOUP
Boil the kettle. Dilute the stock with 300ml of water. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms, the sliced onion, ½ the grated garlic, and the picked thyme until golden, 5-6 minutes (shifting occasionally). Add the flour and fry for 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated, 1-2 minutes (stirring constantly). Add the diluted stock and ¾ of the cream. Simmer until slightly thickened, 8-10 minutes. Remove from the heat and season.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the remaining garlic, the dried thyme, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Toss through the cheese and ½ the chopped parsley just before serving.
SAY CHEESE!
Bowl up the cream of mushroom soup. Drizzle over the remaining cream. Scatter over the cheesy croutons. Garnish with the remaining parsley.
Vegetable Stock - 5ml
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
Fresh Thyme - 3g
Cake Flour - 20ml
White Wine - 30ml
Fresh Cream - 60ml
Sourdough Baguette - 1
Dried Thyme - 7,5ml
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 3g
MMMUSHROOM SOUP
Boil the kettle. Dilute the stock with 600ml of water. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms, the sliced onion, ½ the grated garlic, and the picked thyme until golden, 5-6 minutes (shifting occasionally). Add the flour and fry for 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated, 1-2 minutes (stirring constantly). Add the diluted stock and ¾ of the cream. Simmer until slightly thickened, 8-10 minutes. Remove from the heat and season.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the remaining garlic, the dried thyme, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Toss through the cheese and ½ the chopped parsley just before serving.
SAY CHEESE!
Bowl up the cream of mushroom soup. Drizzle over the remaining cream. Scatter over the cheesy croutons. Garnish with the remaining parsley.
Vegetable Stock - 10ml
Button Mushrooms - 250g
Onion - 1
Garlic Cloves - 2
Fresh Thyme - 5g
Cake Flour - 40ml
White Wine - 60ml
Fresh Cream - 125ml
Sourdough Baguette - 1
Dried Thyme - 15ml
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 5g
MMMUSHROOM SOUP
Boil the kettle. Dilute the stock with 900ml of water. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms, the sliced onion, ½ the grated garlic, and the picked thyme until golden, 6-7 minutes (shifting occasionally). Add the flour and fry for 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated, 2-3 minutes (stirring constantly). Add the diluted stock and ¾ of the cream. Simmer until slightly thickened, 10-12 minutes. Remove from the heat and season.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the remaining garlic, the dried thyme, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Toss through the cheese and ½ the chopped parsley just before serving.
SAY CHEESE!
Bowl up the cream of mushroom soup. Drizzle over the remaining cream. Scatter over the cheesy croutons. Garnish with the remaining parsley.
Vegetable Stock - 15ml
Button Mushrooms - 375g
Onions - 2
Garlic Cloves - 3
Fresh Thyme - 8g
Cake Flour - 60ml
White Wine - 90ml
Fresh Cream - 180ml
Sourdough Baguettes - 2
Dried Thyme - 22,5ml
Grated Italian-style Hard Cheese - 90ml
Fresh Parsley - 8g
MMMUSHROOM SOUP
Boil the kettle. Dilute the stock with 1,2L of water. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms, the sliced onion, ½ the grated garlic, and the picked thyme until golden, 6-7 minutes (shifting occasionally). Add the flour and fry for 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated, 2-3 minutes (stirring constantly). Add the diluted stock and ¾ of the cream. Simmer until slightly thickened, 10-12 minutes. Remove from the heat and season.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the remaining garlic, the dried thyme, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Toss through the cheese and ½ the chopped parsley just before serving.
SAY CHEESE!
Bowl up the cream of mushroom soup. Drizzle over the remaining cream. Scatter over the cheesy croutons. Garnish with the remaining parsley.
Vegetable Stock - 20ml
Button Mushrooms - 500g
Onions - 2
Garlic Cloves - 4
Fresh Thyme - 10g
Cake Flour - 80ml
White Wine - 125ml
Fresh Cream - 250ml
Sourdough Baguettes - 2
Dried Thyme - 30ml
Grated Italian-style Hard Cheese - 125ml
Fresh Parsley - 10g
Woolies Products in this dish
