MUSHROOM SOUP GRATINéE
This hearty soup takes its cue from the classic soupe à l'oignon gratinée. I swapped out the onions for mushrooms and served the hearty soup paved with a layer of toast and cheese as a cold-weather first course. For an informal supper, it could be the main event, especially with additions like potatoes or other root vegetables, shredded cabbage, cooked lentils, buckwheat pasta or even chunks of duck confit, sausage or boneless short ribs or veal shank. As for the finishing glaze of cheese, I suggest Gruyère, though the Bitto of the region, a firm cow's milk cheese made with a funky touch of goat milk, would be lovely if you can find it.
Provided by Florence Fabricant
Categories dinner, lunch, weekday, soups and stews
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large sauté pan. Add minced mushrooms and sauté on low until they glisten with moisture, about 5 minutes. Remove 1/3 cup and set aside. Add onion and garlic to pan and cook, stirring, until the onion wilts. Add shiitakes and a dusting of salt, increase heat to medium and sauté, stirring, until mushrooms have softened, 5 minutes or so. Stir in stock and wine, bring to a simmer and cook 15 minutes.
- Place miso in a dish and dissolve in a few tablespoons of the cooking liquid, then stir back into the pan. Add pepper to taste, cloves and ginger. Simmer, partly covered, about 30 minutes. Check consistency, adding a little water if needed. Adjust salt and pepper. Soup can be finished and served at once, or set aside, then reheated and finished.
- To serve, heat broiler. Transfer soup to a 3-quart ovenproof dish or casserole. Toast bread. Spread reserved minced mushrooms on each slice and cover with cheese. Float slices on top of soup. Place dish under the broiler long enough to melt and lightly brown the cheese, then bring to the table and serve into bowls. Alternatively, the soup can be divided into individual oven-proof bowls, each topped with toast, mushrooms and cheese, and broiled.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 20 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1424 milligrams, Sugar 12 grams, TransFat 0 grams
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Hayat Albakri
[email protected]Overall, this was a good recipe. I would make a few changes next time, but I would definitely make it again.
Qudir Baloch
[email protected]The bread crumbs didn't get very crispy. I think I would use a different type of bread next time.
Pinky Akther
[email protected]The soup was a little watery. I think I would use less milk next time.
Stephanie Mendoza
[email protected]This was a bit too bland for my taste. I would add more salt and pepper next time.
Khurram Arain
[email protected]This soup is so good! I've made it several times and it's always a hit.
KS Academy KS Academy
[email protected]This was a great recipe. I made it for a potluck and it was a big hit.
Avis Zindoga
[email protected]I love this soup! It's so creamy and flavorful. I always add a little extra cheese to the top before baking it.
Benjamin Johnson
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Crystal Thorne
[email protected]Easy and delicious! I used canned mushrooms and it still turned out great.
shehab and karim
[email protected]This soup was delicious! I made it exactly as the recipe said and it turned out perfectly. The only thing I would change is to add a little more salt and pepper to taste.
Sheriffo BARROW
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The cheese and bread crumbs helped to mask the mushroom flavor, and the overall dish was very creamy and comforting.
Reeve Fredenburg
[email protected]This is my new go-to recipe for mushroom soup. It's so easy to make and always turns out perfectly. I love that I can use fresh or canned mushrooms, depending on what I have on hand.
Sh Faizan Riaz
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone raved about the rich flavor and the perfect balance of textures. I will definitely be making this again.
Wendy Mabhodla
[email protected]This mushroom soup gratin was an absolute delight! The combination of creamy mushroom soup, crispy bread crumbs, and gooey cheese was heavenly. I especially loved the hint of nutmeg, which added a touch of warmth and complexity to the dish.