Baked Mushroom Soup
ID: debcbf43...
A unique, rustic baked mushroom soup that uses sourdough bread to create an incredibly creamy, thick texture without any actual cream. Infused with fresh thyme, garlic, red onions, and topped with melted Gruyère cheese, it's baked in the oven to achieve a crispy, golden crust on the outside while remaining silky on the inside.
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🍳 Cooking Flow
Sauté chopped red onions, garlic, and fresh thyme in olive oil until soft. → Add sliced mixed mushrooms, season with pepper and salt, then pour in stock and bring to a simmer. → Tear sourdough bread directly into the soup and stir until it absorbs the liquid and thickens. → Stir in most of the grated Gruyère cheese off the heat, then top with the rest of the cheese, thyme, and a drizzle of olive oil. → Bake at 180°C (350°F) for 25 minutes until golden and crispy on top.
Cooking Steps
Brief Cooking Order
Sauté chopped red onions, garlic, and fresh thyme in olive oil until soft. → Add sliced mixed mushrooms, season with pepper and salt, then pour in stock and bring to a simmer. → Tear sourdough bread directly into the soup and stir until it absorbs the liquid and thickens. → Stir in most of the grated Gruyère cheese off the heat, then top with the rest of the cheese, thyme, and a drizzle of olive oil. → Bake at 180°C (350°F) for 25 minutes until golden and crispy on top.
Introduction
A unique, rustic baked mushroom soup that uses sourdough bread to create an incredibly creamy, thick texture without any actual cream. Infused with fresh thyme, garlic, red onions, and topped with melted Gruyère cheese, it's baked in the oven to achieve a crispy, golden crust on the outside while remaining silky on the inside.
Step 1
Prepare 300g of mixed mushrooms by slicing the caps and finely chopping the stems.
Step 2
Peel and chop 2 red onions into rough 1cm cubes.
Step 3
Heat a splash of olive oil in a large pan over medium heat. Strip leaves from half a bunch of fresh thyme and add them to the oil to infuse.
Step 4
Slice and chop 4 cloves of garlic, then add them to the pan with the thyme.
Step 5
Add the chopped red onions to the pan. Cook and sweat them for about 5 minutes until soft and translucent.
Ingredients List
Important Notes
Using a mix of different mushrooms (like portobello, oyster, and shiitake) adds layers of earthy depth to the soup.
Do not skip the sourdough bread; its starches are what naturally thickens the soup and gives it an incredibly elegant, creamy texture without using heavy cream.
Gruyère cheese offers a beautiful savory, nutty flavor that melts wonderfully, but you can substitute it with Cheddar or Parmesan if preferred.
Letting the soup rest for a few minutes after baking allows the starch in the bread to settle, making the soup even thicker and more flavorful.
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