Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for over six years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m especially proud of my debut cookbook All the Sweet Things which will be released this spring. Free time (remind me what that is again!) includes gardening, reading and eating too much chocolate.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For this soup, I’ve used fresh cremini mushrooms and dried porcini. Mushrooms are great to use year-round, but especially in winter because they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
With winter upon us, soup is always on in my kitchen. What a better way to warm up and stay cozy than having a delicious broth of vegetables simmering on the back burner. This mushroom soup is a bit of a twist on the classic French Onion. Instead of simmering onions though, we simmer plenty of mushrooms in red wine and vegetable stock. I’ve stirred in Dijon mustard, for a bit of a bite, and plenty of thyme. You could use fresh, but dried works just as well. The mushrooms soak in all of the lovely flavours, and I think the soup tastes better the next day, after the flavours have mixed and mingled. And, who doesn’t love the giant cheesy crouton on top? I like to make a tray of cheese toast then set them atop individual bowls of soup, though if you have oven-proof bowls, you could place the soup and the crouton under the broiler. I hope you love this soup as much as I do! Stay warm!
Mushroom Soup Gratinée
Prep Time: 15 minutes | Cook Time: 30 minutes | Makes: 6 servings
3 Tbsp unsalted butter
1 red onion, diced
1 pound cremini mushrooms, sliced
4 garlic cloves, minced
1 (.5 oz/14 g) package dried porcini mushrooms
1 Tbsp Dijon mustard
1 ½ tsp dried thyme
1 tsp salt
¼ tsp pepper
4 cups vegetable or chicken stock
1 cup red wine
6 slices sourdough bread at least 3 inches in diameter
1 cup shredded Gruyére
1. Heat the butter in a Dutch oven or large saucepan over medium-high heat.
2. Add the diced onions and sauté for about 5 minutes, until they are translucent.
3. Stir in the garlic and mushrooms and continue cooking for another 8 minutes or so, until the mushrooms have softened.
4. Stir in the mustard, thyme, salt, pepper and cook another minute. Stir in the stock and wine. Bring to a boil, cover and turn the heat to medium-low.
5. Simmer for about 15 minutes. Taste and adjust the seasoning.
6. Place the bread on a baking sheet and divide the cheese among the slices.
7. Place the baking sheet under the broiler and toast until the croutons are golden brown.
8. Ladle the soup into bowls and top each with a cheesy crouton.
Warm up and stay cozy! You can't beat the rich, earthy flavours of this tasty soup. It certainly makes winter look good!! As always, a big thank you to Renee for bringing such wonderful mushroom-packed recipes to our table.