Mushroom soup with parmesan crisps

Mushrooms are one of my all time favourite vegetables and this recipe is sure to pack a punch. It is a quick and easy recipe, with the most labour intensive part of the meal the slicing of the mushrooms. I prefer to slice my own as I find that once you get on a role it doesn’t take too much effort to have a nice pile of freshly sliced mushrooms to form the base of your soup. When I was out and about doing my fruit and veg shopping I noticed that mushrooms were on special for ½ their normal price, so I knew I had to write a post and present my mushroom soup recipe. I got 2 massive paper bags full and it was such a great price for them!  It hasn’t been as hot in Brissie recently for a nice change and I couldn’t wait to start cooking with these delightful little veggies.

Serves 2
Prep time: 15 minutes
Cook time: 15 minutes
Mushroom Soup Ingredients

Splash olive oil
20g butter
2 cups sliced mushrooms
2 cups vegetable stock
400ml (1 can) coconut cream
6 dried bay leaves
½ punnet fresh chives
salt (to season)
pepper (to season)

Parmesan Crisp Ingredients

100 grams grated parmesan cheese
spray oil 

Mushroom soup method

  1. Put a splash of olive oil into your saucepan and turn on the heat
  2. Add the butter and wait for it to melt
  3. Add the garlic, saute for 2 minutes
  4. Add the bay leaves
  5. Add the sliced mushrooms, saute for 2 minutes
  6. Add the vegetable stock and simmer with the lid on for 5 minutes
  7. Take the lid off, stir and pour in the coconut cream
  8. Put the lid back on and simmer for another 5 minutes
  9. Season with salt and pepper and stir to mix in
  10. Simmer for another 5 minutes before turning the stove off

Parmesan crisp method

  1. Preheat the oven to 180 degrees
  2. Take a sheet of baking paper and use it to line a baking tray
  3. Take small pinches of the cheese and make small mounds in circle shapes on the baking paper
  4. Bake for 10 minutes
  5. Turn the oven off and leave the crisps in the oven for another 5 minutes.

To serve

  1. Obviously there is nothing better than freshly toasted Turkish bread with soups, however, if you are after something lighter, the parmesan crisps will provide a depth of flavour without bulking you up the same way bread does
  2. I like to keep the bay leaves in the soup so when you are eating it, the parmesan crisp melts onto the leaf and you can gently pull it off and discard the leaf at that point
  3. Freshly chopped chives
  4. Freshly cracked pepper

mushroom-soup-to-serve

Ready to serve

Enjoy!! xx

 

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About Jamchop

I love cooking, books, yoga and the water! Instagram: adriannejamieson
This entry was posted in Cooking, Dinner, Down time, Easy meals, Home cooking, Vegetables and tagged , , , , . Bookmark the permalink.

12 Responses to Mushroom soup with parmesan crisps

  1. Great photos. I can smell how tasty it is from Perth 😀

    Liked by 1 person

    • Jamchop says:

      Thanks Philip! Yes, best part of cooking, being outside your house and becoming tuned into the delicious wafting smells from the kitchen! I always remember that from walking around the block when I was younger and around dinner time becoming aware of all of the smells from the neighboring kitchens. Can’t beat that experience.

      Liked by 1 person

  2. chefkreso says:

    Amazing photos for every step of the recipe, thanks for sharing. Mushroom soup is my favorite 😄

    Liked by 1 person

    • Jamchop says:

      Thanks Kreso! Yes and since it is getting into cooler months here, I can enjoy making it more often. So tasty and delicious!

      Liked by 1 person

      • chefkreso says:

        Hope you get a chance to write about it 😄

        Liked by 1 person

      • Jamchop says:

        Me too! I have been eyeing off some more exotic at a grocery down the street so I am looking forward to playing around with different mushroom varieties, such as oyster mushrooms!

        Liked by 1 person

      • chefkreso says:

        I love oyster mushrooms, they go so well in a soup, or in a cream sauce with handmade pasta, both of the mentioned are so delicious 😁

        Liked by 1 person

      • Jamchop says:

        Yum! Mushroom pasta very tasty. I make a mushroom and barley soup too in winter and it is delicious. Its still too hot in Queensland for soups but only a couple of months now until soup weather 🤗

        Liked by 1 person

      • chefkreso says:

        I haven’t tried mushroom barley soup so far, need a recipe for that. We make bean and barley soup, it’s actually more of a stew 😊 I can only imagine how it can be hot in Queensland, here in Croatia it’s getting warmer but I doubt that it will be as hot 😄 nevertheless I sometimes want soup even though it’s summer so I make it even then

        Liked by 1 person

      • Jamchop says:

        Yes, can be hot but the weather here is random. Just before leaving work on Friday afternoon there was a huge storm and it looked like it would stay for the afternoon, but in 10 minutes it had cleared up and there was sun coming through the clouds, most suprising! I feel very lucky to live here, blue skies, fluffy white clouds, it is a beautiful place. Yes, I will post the Mushroom and Barley soup recipe when I get a chance to make it. I think it is the flavor of the stock that ensures that one flys out of the park. Your bean and barley soup/stew sounds tasty, especially for a cold day!

        Liked by 1 person

      • chefkreso says:

        Weather doesn’t change so fast here, especially the change from cloudy to sunny is so gradual that it takes days to clear up. So looking forward to more of your recipes! Keep up the good work 😄

        Liked by 1 person

      • Jamchop says:

        Thanks Kreso, you too!

        Liked by 1 person

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