1. Preheat oven to 400. Place bread cubes on a baking sheet and toss with olive oil, parmesan, garlic powder and salt. Bake for 10-12 minutes, or until crisp.
2. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add leeks, garlic and onion and cook for 5 minutes.
3. Add mushrooms and cook for 5 minutes longer. Add wine and cook until reduced by half. Add chicken stock, thyme, salt and pepper and bring to a boil; reduce to a simmer and cover; cook for 10 minutes.
4. Finish soup with cream and parsley. Adjust seasonings as needed.
5. Ladle soup into bowls, top with croutons and drizzle with olive oil.
Creamy Mushroom and Leek Soup with Pumpernickel Croutons
Serves 4
All you need:
Croutons
2 cups diced pumpernickel bread
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
Salt, to taste
1 tablespoon olive oil
3 garlic cloves, minced
1 leek (light green and white parts only), sliced thin
1 small onion, diced
3 oz. shittake mushrooms, stemmed and sliced
8 oz. cremini mushrooms, sliced
1/2 cup red wine
4 cups chicken stock
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/3 cup cream
1 tablespoon chopped flat-leaf parsley
Olive oil, for drizzling
All you do:
1. Preheat oven to 400. Place bread cubes on a baking sheet and toss with olive oil, parmesan, garlic powder and salt. Bake for 10-12 minutes, or until crisp.
2. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add leeks, garlic and onion and cook for 5 minutes.
3. Add mushrooms and cook for 5 minutes longer. Add wine and cook until reduced by half. Add chicken stock, thyme, salt and pepper and bring to a boil; reduce to a simmer and cover; cook for 10 minutes.
4. Finish soup with cream and parsley. Adjust seasonings as needed.
5. Ladle soup into bowls, top with croutons and drizzle with olive oil.