Mushroom cream soup with Parmesan crisps
45 min
Pataky Péter
Ingredients
Preparation method
Sauté the finely chopped onion and garlic in butter until soft, then add the thoroughly washed mushrooms and simmer until all the liquid released by the mushrooms has evaporated from the pot. This takes at least half an hour over medium heat. Then season with salt, pepper, and thyme, pour in the stock and cream, then after 10 minutes of cooking, blend thoroughly. Season again if necessary.
Sprinkle Parmesan cheese in approximately 5 cm circles into a non-stick pan and slowly heat until golden brown. Then remove while hot and let cool.
Serve the soup with Parmesan crisps and a few nice lettuce leaves.
Chef's tip
It can be made from any type of mushroom; you can try porcini or oyster mushrooms. If you set aside a few nicer mushrooms before blending, you can use them as a garnish for the soup.