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

Ready to serve

Enjoy!! xx