Baked Mushroom Soup
Ingredients: Mushrooms (Portobello, oyster, shiitake), Onions, Olive oil, Thyme, Garlic · 45 min cook time · 350kcal · ~₩18,000
Ingredients
300g Mushrooms (Portobello, oyster, shiitake), 2개 Onions, 30ml Olive oil, 0.5bunch Thyme, 4cloves Garlic, 2꼬집 Black pepper, 1liter Chicken stock, 300g Sourdough bread, 70g Gruyere cheese
Instructions
1. Slice the onions about a centimeter across, then twist and slice a centimeter the other way.
2. Add a little olive oil to a pan. Pull the leaves off a couple of thyme stalks and add them to the oil to start flavoring it as it heats up.
3. Slice and then chop four cloves of garlic.
4. Add the chopped garlic to the pan and soften it.
5. Add the sliced onions to the pan and sweat them off for 5 minutes to soften.
6. Slice the mushroom caps and finely chop the mushroom stalks.
7. Add the mushrooms to the pan and sweat them off for a little bit, seasoning lightly with black pepper.
8. Add just over a liter of good chicken stock to the pan and bring it to a simmer.
9. Tear 300g (about half a loaf) of sourdough bread into rough pieces, including the crusts, and add it to the simmering soup.
10. Grate about 70g of Gruyere cheese. Stir some of it into the soup and reserve some for topping.
11. Turn off the heat. Give the soup a little kiss of olive oil on top, sprinkle with a few more thyme leaves, and grate the remaining Gruyere cheese over it.
12. Bake in the oven for 25 minutes at 180°C (350°F).
13. Let the soup sit at the table for a little bit to cool down and thicken slightly before serving.
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