Gourmet Mushroom Bisque with Toasts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 ½ cups Vegetable broth
- 6 cups fresh Chanterelle (brushed clean)
- 3 waxy potatoes (peeled and cubed)
- 2 shallots
- 3 cloves garlic cloves
- 1 Tbsp olive oil
- ⅞ cup cream (30 % fat content)
- gravy thickener (as needed)
- salt
- peppers (freshly ground)
- ¼ tsp powdered Porcini mushroom
- For the crostini
- 4 slices white Bread
- 1 Tbsp butter
- 1 tsp freshly chopped thyme
- 2 Tbsps olive oil (for drizzling)
How healthy are the main ingredients?
Chanterelleolive oilgarlic cloveolive oilthymePorcini mushroomPreparation steps
1.
Bring the broth to a boil in a saucepan.
2.
Cut 400 g of the mushroom into chunks.
3.
Peel one shallot and two cloves of garlic. Chop finely. Heat the olive oil in a pan and saute the shallot and garlic until the shallot is transparent.
4.
Add the potatoes and mushrooms and pour in the broth. Bring to a boil and simmer for 10-15 over medium heat.
5.
Puree the soup and add the cream. Warm through (if a thicker soup is desired add gravy thickener as needed). Season with salt, pepper and porcini powder to taste.
6.
Toast the bread slices in a toaster or the the oven. Slice the each piece of toast into four triangles.
7.
Chop the remaining 100 g of mushrooms.
8.
Peel the remaining shallot and garlic, and chop finely. Melt the butter in a pan add the shallot and garlic. Saute until transparent.
9.
Add the mushrooms and saute until the moisture has completely evaporated from the pan. Season with salt, pepper and thyme. Divide the mushrooms between the toast slices.
10.
Pour the soup into bowls, drizzle with the olive oil and garnish with the toast slices. Serve.
