How do you store the Mushroom cream soup with Crunchy Parmesan Chips?

Name: Mushroom cream soup with Crunchy Parmesan Chips
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: For the soup:; 800 g white mushrooms; 1 knob of butter; 2 cloves of garlic; 1 onion; 1 white part of leek; 2 large potatoes; 1.5 l chicken or vegetable broth; 200 ml cream; Pepper and salt; For the parmesan chips:; 150 g Parmesan cheese; 1 tsp juniper berries (finely crushed); 1 tsp Santa Maria ground cinnamon; For finishing:; 4 white mushrooms, thinly sliced; 2 tbsp finely chopped parsley; 4 tbsp cream

You can store the soup covered in the refrigerator for up to 3 days. Gently reheat before serving. The parmesan chips can be made up to 2 days in advance and stored 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, perfect 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 knob of butter
2 cloves of garlic
1 onion
1 white part of leek
2 large potatoes
1.5 l chicken or vegetable broth
200 ml cream
Pepper and salt

For the parmesan chips:
150 g Parmesan cheese
1 tsp juniper berries (finely crushed)
1 tsp Santa Maria ground cinnamon

For finishing:
4 white mushrooms, thinly sliced
2 tbsp finely chopped parsley
4 tbsp cream

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

For the parmesan chips:
150 g Parmesan cheese
1 tsp juniper berries (finely crushed)
1 tsp Santa Maria ground cinnamon

For finishing:
4 white mushrooms, thinly sliced
2 tbsp finely chopped parsley
4 tbsp cream

Preparation method

How do you make this?

Deglazing and cooking: Pour in the broth, season with pepper and salt, and let the soup simmer gently for 20 minutes.

Finishing: Add the cream and blend the soup until smooth with a blender. Check the taste and adjust if necessary with pepper and salt.

For the parmesan chips: Grate the Parmesan cheese and mix with the crushed juniper berries and cinnamon.

Forming the chips: Make circles with the cheese mixture on a silicone baking mat, slightly larger than the plates you will serve the soup in.

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

Serving: Divide the soup into deep bowls or plates.

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

Place the parmesan chips on top. Break the chips into the soup at the table for the best effect.

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.