Mushroom Soup (house Recipe) Recipe

Prepare aromatics and mushrooms

Warm a large, heavy-bottomed pot over medium heat. Add the butter and olive oil. When butter is melted and foaming, add the thinly sliced yellow onion. Cook, stirring occasionally, until the onion is soft and beginning to caramelize, about 10–12 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté mushrooms

Increase heat to medium-high and add the sliced cremini and shiitake mushrooms. Spread them in a single layer and let them brown without stirring for 2–3 minutes, then stir and continue to cook until mushrooms are deeply browned and most of their liquid has evaporated, another 6–8 minutes.

Deglaze

Pour in the white wine (if using) and scrape any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 1–2 minutes.

Simmer

Add the chicken stock, thyme leaves, and bay leaf. Bring to a gentle simmer, reduce heat to medium-low and simmer uncovered for 15 minutes to meld flavors.

Finish and season

Remove and discard the bay leaf. Stir in the heavy cream and simmer 2–3 minutes more just to heat through. Use an immersion blender to purée the soup to your desired texture — smooth or leaving some mushroom pieces for body. Alternatively, transfer half or all of the soup to a blender in batches and purée (vent blender lid slightly). Return to pot, season with salt, pepper, and lemon juice to brighten. Keep warm while you prepare the crustini.

Prepare bread

Preheat the broiler (or oven to 220°C / 425°F). Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.

Toast

Toast the slices under the broiler until lightly golden, about 1–2 minutes per side—watch carefully so they do not burn. Alternatively, bake at 220°C / 425°F for 6–8 minutes, flipping halfway.

Top and gratin

Divide the grated Monterey Jack evenly among the toasted slices, sprinkle a little grated Parmesan on each, and dust with smoked paprika if using. Return to the broiler until cheese is melted, bubbly and beginning to brown, about 1–2 minutes. Remove and sprinkle with chopped parsley. Keep warm.

Ladle the hot mushroom soup into warmed bowls (about 300–350 ml per serving). Float one or two au gratin crustini on each bowl or serve on the side so they remain crunchy. Drizzle a small amount of extra-virgin olive oil over the soup and garnish with snipped chives if using.