Wild mushroom soup and garlic parmesan bread

Name: Wild mushroom soup and garlic parmesan bread
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Parmesan cheese; 1/2 bunch Basil; 2 Garlic cloves; 50 g very soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (approx. 350 g) brown bread; 3 Onions; 400 g Mixed mushrooms (e.g. herb side-pieces, porcini mushrooms, mushrooms); 2 TABLESPOONS Olive oil; 200 g Whipped cream; 300 ml Vegetable broth (instant); 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Parmesan cheese
1/2 bunch Basil
2 Garlic cloves
50 g very soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (approx. 350 g) brown bread
3 Onions
400 g Mixed mushrooms (e.g. herb side-pieces, porcini mushrooms, mushrooms)
2 TABLESPOONS Olive oil
200 g Whipped cream
300 ml Vegetable broth (instant)
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Finely grate the parmesan. Wash basil, dab dry and pluck leaves from the stalks, except for something to garnish. Coarsely chop the leaves. Peel garlic and press it through a garlic press.
2
Mix with 30 g parmesan, basil and butter. Season with some salt and pepper. Cut the bread in to about 1 1/2 cm. Carefully spread the butter-parmesan mixture between the slices evenly on the cut surfaces with a brush or a narrow knife.
3
Squeeze the bread a little, wrap the lower third in aluminium foil. Sprinkle bread with remaining Parmesan cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes until the cheese has melted and the bread is golden brown.
4
In the meantime peel and finely dice the onions. Wash, or clean and shine the mushrooms. Put about 100 g of small mushrooms aside. Cut remaining mushrooms roughly into pieces. Heat 1 tablespoon of oil in a pot. Fry onions and mushroom pieces for about 5 minutes.
5
Season with salt and pepper. Add cream and stock and simmer covered for about 10 minutes. Heat 1 tablespoon of oil in a pan and fry the remaining mushrooms until golden brown all around, season with salt and pepper.
6
Puree the soup with the chopping stick, season to taste with salt, pepper and lemon juice. Serve the soup, add the remaining mushrooms and garnish with basil. Add garlic parmesan bread.