Mushroom soup and parmesan crackers recipe

Practical information

• Number of persons4
• Preparation time25 minutes
• Cooking time38 minutes
• Degree of difficultyEasy

The ingredients of the recipe

• 900 g mushrooms (girolles, button mushrooms, porcini mushrooms, oyster mushrooms)
• 1 onion
• 6 cloves of garlic
• 5 g parsley leaves (approximately 6 sprigs)
• 900 ml of water
• 1 parmesan crust
• 125 g of hazelnut puree
• 6 tbsp. tablespoon of garlic oil (see recipe below)
• Salt pepper
• A few parsley leaves

For the parmesan crackers:

Preparing the recipe

Parmesan crackers:

1. Preheat the oven to 180°C.
2. Grate the parmesan using a cheese grater, then form 8 small piles on 2 sheets of baking paper, taking care to space them well apart from each other to prevent them from merging together. .
3. Sprinkle each small pile of parmesan with a turn of the pepper mill. Slide the sheets of baking paper onto 2 baking trays and bake for 8 minutes. Let cool completely on a rack.

Mushroom soup:

1. Clean the mushrooms carefully and remove the stems. Peel and slice the onion and garlic. Finely chop half of the parsley.
2. In a saucepan, pour 2 tablespoons of garlic oil, add the onion and cook for about 5 minutes over medium heat, until translucent. Add the garlic, mushrooms, chopped parsley and cook for 5 minutes over low heat while mixing.
3. Take 100 g of this preparation and reserve it for dressing.
4. In the saucepan, add the water and the parmesan rind. Bring to a boil, cover, reduce heat and cook for 20 minutes over low heat.
5. In the bowl of a blender, pour the preparation after removing the parmesan crust, add the hazelnut puree and blend until you obtain a smooth and uniform texture. born. Salt, pepper and mix.
6. Pour the soup into bowls, place 1 tablespoon of the mushrooms previously set aside, add 2 coarsely crumbled parmesan crackers, then sprinkle with a few parsley leaves.

A recipe taken from the book “Homemade soups” by Émilie Franzo, 2023, Marabout editions

Advice

To make the garlic oil, you will need 300 ml of olive oil and a head of garlic. Peel the head of garlic and collect all the cloves. Place them in a saucepan. Add the olive oil and cook for 10 minutes over low heat. Leave to cool completely, then pour into a previously sterilized jar. Use or close the jar.