Name: Mushroom Soup with a Parmesan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 tbsp butter; 1 onion, diced; 3 garlic cloves, minced; 500g mixed mushrooms, sliced; 1 tbsp all-purpose flour; 4 cups vegetable or chicken stock; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tsp fresh thyme leaves (optional); Salt and pepper, to taste

This Mushroom Soup with a Parmesan Crust is a decadent twist on a classic comfort dish. Featuring earthy mushrooms simmered in a rich, creamy base, the soup is crowned with a golden, crispy Parmesan crust. This recipe is perfect for cozy dinners or special occasions, delivering robust flavor and a gourmet touch with minimal effort. Fresh herbs, garlic, and a hint of cream enhance the mushrooms’ natural umami, while the Parmesan crust adds texture and a nutty savoriness. Pair it with crusty bread for a satisfying meal. It’s a warm, inviting dish to impress family or guests alike.

Recipe Tips and Tricks:

Use a mix of mushrooms like cremini, shiitake, and oyster for depth of flavor.
Grate fresh Parmesan for the crust for maximum flavor and crispness.
For a lighter version, substitute cream with milk or a dairy-free alternative.
Blend the soup partially for a mix of textures or fully for a smooth consistency.
A splash of white wine can elevate the flavors.

Yield: 4 servings

Mushroom Soup with a Parmesan Crust

Creamy mushroom soup topped with a crispy Parmesan crust, perfect for cozy dinners or elegant occasions.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

2 tbsp olive oil
1 tbsp butter
1 onion, diced
3 garlic cloves, minced
500g mixed mushrooms, sliced
1 tbsp all-purpose flour
4 cups vegetable or chicken stock
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp fresh thyme leaves (optional)
Salt and pepper, to taste

Instructions

Heat olive oil and butter in a large pot over medium heat. Sauté onion and garlic until translucent.
Add mushrooms and cook until softened and golden, about 8-10 minutes.
Sprinkle flour over the mushrooms, stir well, and cook for 1 minute.
Gradually add the stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 15 minutes.
Blend the soup partially or fully, as desired. Stir in cream and season with salt and pepper.
Preheat the broiler. Divide soup into oven-safe bowls, top with Parmesan, and broil until golden.
Garnish with thyme and serve hot.

Notes

Ensure the soup bowls are broiler-safe to prevent cracking.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 435Total Fat 25gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 12gCholesterol 54mgSodium 484mgCarbohydrates 40gFiber 11gSugar 12gProtein 15g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.