Mushroom Soup with Tuile Style Cheesy Croutons #Canada150
An easy mushroom soup with a twist! Substitute regular croutons for tuile style cheesy croutons instead!
Servings 6 people
Ingredients
Mushroom Soup
- 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
Instructions
Mushroom Soup
- 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!