Mushroom soup with toast
4 servings
30 minutes
This exquisite mushroom soup with toast is the embodiment of comfort and gastronomic delight. Its roots trace back to author cuisine, where traditional ingredients merge with modern cooking techniques. The velvety texture and deep mushroom flavor of champignons, complemented by notes of dried white mushrooms and a smooth creamy aroma of milk, create a unique harmony. Crispy garlic toasts add textural variety to the dish, while melted Swiss cheese adds softness and depth. This soup is perfect for both a light lunch and a family dinner. Its rich taste and warming properties make it an ideal choice on cool days, evoking associations with home warmth and exquisite culinary traditions.
1
Heat oil in a pot, sauté the onion for 3-4 minutes until golden.
- Olive oil: 2 tablespoons
- Onion: 1 head
2
Prepare the mushrooms and cut them into small pieces. Add to the pot, stirring to coat them all in oil.
- Button mushrooms: 450 g
- Olive oil: 2 tablespoons
3
Pour in the milk, bring to a boil, cover, and simmer for 5 minutes. Gradually add hot vegetable broth and season with salt and pepper to taste. Blend the finished mixture.
- Milk: 300 ml
- Vegetable broth: 850 ml
- Garlic: 2 cloves
- Butter: 50 g
4
Grill the bread slices on both sides. Mix garlic and oil and spread it on the toasts. Soak the dried mushrooms in hot water for 10-15 minutes.
- White bread: 8 pieces
- Garlic: 2 cloves
- Butter: 50 g
- Dried porcini mushrooms: 30 g
5
Cut each toast into 8 pieces. Pour the soup into bowls, top with soaked mushrooms and a few bread cubes. Serve immediately.
- White bread: 8 pieces
- Dried porcini mushrooms: 30 g
