Creamy Mushroom Soup with Parmesan and Herb Croutons
While the turkey is roasting, treat your Thanksgiving guests to this delicious appetizer soup from Diane Morgan’s New Thanksgiving Table. It’s a great way to use the local Shitake Mushrooms and yellow onion from this past week’s produce. We also used some of Windy Meadow‘s chicken stock in the soup and the Village Co‘s Fresh Artisan Sourdough bread for the croutons. Stop in this week for these ingredients and more. Remember, we will be open normal hours this Monday and Tuesday and 8-4 on Wednesday and closed Thursday and Friday. Click here for Holiday Hours.
Creamy Mushroom Soup
- 4 tbsp unsalted butter
- 2 leeks, white and light green parts only, halved lengthwise, and thinly sliced
- 1 large yellow onion, chopped
- 1 pound (approx) mushrooms, wiped clean, and chopped
- 3 tbsp all-purpose flour
- 6 cups homemade chicken stock
- 1 1/2 tbsp fresh thyme leaves
- 1 bay leaf
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp freshly ground pepper
- 1 cup heavy (whipping) cream
- Parmesan-and-Herb Croutons (recipe below)
In a 6- to 8-quart saucepan, melt the butter over medium heat. Swirl to coat the bottom of the pan and sauté the leeks and onions, stirring constantly, until slightly softened and well coated with butter, about 2 minutes. Reduce the heat to very low, cover the pan, and cook for 30 minutes, stirring occasionally. Add the mushrooms, stir to combine, cover, and cook 10 minutes longer. Raise the heat to medium, stir in the flour and cook 3 minutes. Add the chicken broth, thyme, bay leaf, salt, sugar, and pepper. Simmer, partially covered, 10 minutes longer.
Cool the soup for about 10 minutes; discard the bay leaf, and then purée the soup in batches in a blender or food processor fitted with the metal blade. (Alternatively, use an immersion blender and puree the soup right in the pan.) Return the puréed soup to the saucepan and add the cream. Cook over low heat until heated through, but do not let the soup boil. Taste and adjust the seasoning. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the croutons, and serve immediately.
5 cups fresh bread cubes (3/4-inch cubes), cut from a loaf of artisan bread, crusts removed
1/4 cup extra-virgin olive oil
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/4 teaspoon freshly ground pepper
1 tablespoon minced fresh thyme
1/2 tablespoon minced fresh oregano
To make the croutons, preheat the oven to 375°F. In a large bowl, combine the bread cubes with the olive oil, Parmesan, and pepper and toss to coat evenly. Transfer to a rimmed baking sheet and bake for 6 minutes. Sprinkle the herbs over the bread cubes, toss to combine, and continue to bake until the bread cubes are crisp and golden, about 6 minutes longer.
The croutons can be made up to 2 days in advance. Store in a lock-top plastic bag or airtight container at room temperature.
The soup can be made up to 3 days ahead. Let cool and refrigerate in a covered container. Rewarm gently just before serving, and garnish with the croutons.