Welcome back to another instalment to my #Canada150 series where I highlight a Canadian recipe or a Canadian ingredient! For this post, I’ll be focusing on one of my favourite ingredients: Mushrooms!
Right after I had shot this Mushroom Soup with Tuile Style Cheesy Croutons recipe, I was invited to go on tour a mushroom farm in Ontario! It was such perfect timing!
In Canada, there are seven types of mushroom varieties are commercially grown 24 hours a day, 7 days a week, 365 days a year in Canada. they are the white button mushroom, crimini, portabella, shiitake, oyster, king oyster and enoki mushrooms. This way, fresh mushrooms are available year round without needing to import.
There are over 100 mushroom farms in Canada and they produce over 200 million pounds of mushrooms a year! 50% of the mushroom production is in Ontario, 35% in British Columbia, 10% on the Prairies and 5% in Quebec and the Maritimes. Canada’s oldest, continually operating mushroom farm since 1932 is in Winnipeg, Manitoba: Loveday Mushroom Farm.
Fun Mushroom Fact: runners, take note! Did you know that there is 630 mg potassium per cup of grilled portabella mushroom slices compared to the 422 mg potassium per medium banana? The benefits of having potassium-rich diet includes having lowered blood pressure, reduced risk of stroke, and it helps with decreasing muscle cramping. Perfect for us runners 😉 Need a portabella mushroom recipe? Check out my little portabella mushroom pizzas!
And now for the Mushroom Soup with Tuile Style Cheesy Croutons recipe! I absolutely love mushroom soup, it is seriously one of the top few soups in my books. Mushroom soup is something that I can have year round. However, I wanted to add a little twist to this so when you serve this, you can get a few impressed raised eyebrows 😉 I have a love affair with cheese (have you seen me eating just cheese for dinner on IG stories? Shameless!) and wanted to do something fun with the croutons so I was inspired to do a tuile style cheesy crouton topping for the mushroom soup! It’s super easy to do and looks a bit more impressive than a handful of croutons and sprinkled cheese.
Tip! Want to make this mushroom soup into an easy meal prep/freezer friendly meal?
- Store the mushroom soup in single portions and once the soup has reached room temperature, place in an airtight container and freeze it for later. Reheat in a pot.
- Store the croutons for up to a week in an airtight container in room temperature without the cheese! Toss croutons onto a hot pan and melt the cheese on top if you want to serve it at a later date.
Mushroom Soup with Tuile Style Cheesy Croutons #Canada150
An easy mushroom soup with a twist! Substitute regular croutons for tuile style cheesy croutons instead!
- 4 cloves garlic minces
- ½ cups onions diced
- 1 lb Mushrooms
- 1/4 cups butter
- 1/4 cups flour
- 1 cup Milk
- 4 cups Chicken Broth/Stock
- salt and pepper to taste
Tuile Style Cheesy Croutons
- 2 cups cubed day old bread
- 1 cup cheese grated
- 2 tsp olive oil
Saute garlic, onion and mushrooms with a pinch of salt and pepper, set aside.
Melt butter over medium heat before whisking in flour, then the broth and milk, creating a blond roux.
Add back the sauteed garlic, onion and mushrooms.
Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
Optional: for a creamier texture, use an immersion blender or transfer the soup into a blender and blend!
Tuile Style Cheesy Croutons
Pre heat your oven to 400F before you start your mushroom soup.
Place bread cubes in a medium bowl and drizzle with olive oil and toss to coat.
Spread the bread cubes on an sheet pan and then sprinkle the cheese on top and in between pieces of bread.
Bake for up to 10 minutes or until the bread is nice and golden brown. Once it has cooled, break up the pieces of croutons into tuile like pieces and use it to garnish your mushroom soup!
Let’s Chat! Have you been to a mushroom farm? Did you know Canada produced so much mushrooms?!
Other places to connect with me
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