How do you keep the mushroom soup with crunchy parmesan chips?

You can store the soup covered in the fridge for up to 3 days. Gently heat before you serve. You can make the Parmesan chips up to 2 days in advance and store airtight in a dry place.

Mushroom cream soup with crunchy parmesan chips

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45min

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Enjoy this creamy mushroom soup with Parmesan chips, ideal for a festive dinner! Simple preparation, spectacular presentation.

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Ingredients

What do you need?

Quantity: 4P

For the soup:
800 g white mushrooms
1 Klont butter
2 garlic cloves
1 onion
1 white of leek
2 large potatoes
1.5 l chicken or vegetable broth
200 ml room
Pepper and salt

For the Parmesan chips:
150 g Parmesan cheese
1 TL Jeneverbes (fine mashed)
1 TL Santa Maria Cinnamon ground

For the finish:
4 white mushrooms, in fine slices
2 tbsp finely chopped parsley
4 tbsp room

For the soup:
800 g white mushrooms
1 Klont butter
2 garlic cloves
1 onion
1 white of leek
2 large potatoes
1.5 l chicken or vegetable broth
200 ml room
Pepper and salt

For the Parmesan chips:
150 g Parmesan cheese
1 TL Jeneverbes (fine mashed)
1 TL Santa Maria Cinnamon ground

For the finish:
4 white mushrooms, in fine slices
2 tbsp finely chopped parsley
4 tbsp room

Preparation method

How do you make this?

Extinguish and cook: add the stock, season with salt and pepper, and let the soup simmer gently for 20 minutes.

Finish: Add the cream and mix the soup smoothly with a blender. Check the taste and adjust with salt and pepper if necessary.

For the Parmesan chips: Grate the Parmesan cheese and mix with the finely stamped juniper and cinnamon.

Form the chips: make circles on a silicone baking mat with the cheese mixing, slightly larger than the plates in which you serve the soup.

Bake: Bake the chips for 8-10 minutes in a preheated oven at 160 ° C until they are golden brown and crispy. Allow to cool completely.

Serve: Divide the soup over deep bowls or plates.

Finish with slices of raw mushroom, a spoon of cream and finely chopped parsley.

Place the Parmesan chips on it. Only break the chips at the table in the soup for the best effect.

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Handmade steel chopping knife type 5 €49,00

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100% recycled cutting board: Paradise €79,00

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Tips

If you make the chips in advance, heat them briefly in the oven before serving to keep them extra crispy. Do not leave the chips on the soup for too long; Otherwise they become soft and lose their crunch.