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Mushroom Soup with a Parmesan Crust
Kathie Clane

Mushroom Soup with a Parmesan Crust

Creamy mushroom soup topped with a crispy Parmesan crust, perfect for cozy dinners or elegant occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Uncategorized
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion diced
  • 3 garlic cloves minced
  • 500 g 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

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Sauté onion and garlic until translucent.
  2. Add mushrooms and cook until softened and golden, about 8-10 minutes.
  3. Sprinkle flour over the mushrooms, stir well, and cook for 1 minute.
  4. Gradually add the stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 15 minutes.
  5. Blend the soup partially or fully, as desired. Stir in cream and season with salt and pepper.
  6. Preheat the broiler. Divide soup into oven-safe bowls, top with Parmesan, and broil until golden.
  7. 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.