Mushroom Soup with Nori Sesame Croutons
Cozy Up with Creamy Mushroom Soup & Nori Sesame Croutons
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a delightful twist on a classic: Mushroom Soup with Nori Sesame Croutons. This isn’t your average mushroom soup; we’ve infused it with subtle Japanese flavors, creating a harmonious blend of European comfort and Eastern zest.
This recipe is surprisingly easy to make, taking just 40 minutes from start to finish. It’s perfect for a quick weeknight dinner, a comforting lunch, or even a sophisticated starter for a dinner party. The creamy texture of the soup, combined with the crispy, umami-rich croutons, is a truly satisfying experience.
What makes this soup special?
The secret lies in the combination of flavors. The earthy mushrooms are beautifully complemented by the savory vegetable stock. But the real star of the show is the topping: homemade croutons tossed with fragrant nori (seaweed) and toasted sesame seeds. The nori adds a subtle ocean flavor and a delightful crunch, while the sesame seeds provide a nutty aroma and texture.
Tips for the Perfect Soup:
- Mushroom Variety: While chestnut or button mushrooms work perfectly well, feel free to experiment with other varieties like cremini, shiitake, or oyster mushrooms for a more complex flavor.
- Stock Quality: Using a good quality vegetable stock is crucial for a flavorful soup. You can even make your own for an extra special touch.
- Blending: For a super smooth soup, blend it thoroughly. If you prefer a bit of texture, you can leave some small chunks.
- Crouton Crunch: Keep a close eye on the croutons while they’re baking to ensure they don’t burn. You want them golden brown and crispy.
Is this soup vegan/vegetarian?
Yes! This recipe is naturally vegetarian and vegan, making it a great option for those following plant-based diets.
Can I make this soup ahead of time?
Absolutely! The soup can be made a day or two in advance and stored in the refrigerator. The croutons are best made fresh, but you can store them in an airtight container for a few hours.
Can I use a different type of bread for the croutons?
Yes, stale sourdough or baguette work best, but you can also use other crusty bread. Just make sure it’s stale enough to hold its shape while baking.
What if I don’t have nori sheets?
While the nori adds a unique flavor, you can omit it if you don’t have any. You can also substitute it with other dried seaweed snacks.
We hope you enjoy this comforting and flavorful Mushroom Soup with Nori Sesame Croutons! It’s a perfect way to warm up on a chilly day and impress your family and friends.
Mushroom Soup with Nori Sesame Croutons
Ingredients
- 300g g chestnut or button mushrooms
- 2 cloves garlic chopped
- ½ tsp paprika
- 1 medium potato peeled and diced small
- 250-300 ml vegetable stock
- 150g g stale sourdough or baguette torn into pieces
- 2 tbsp olive oil
- 2 sheets nori sheets cut into shreds
- 1 tbsp sesame seeds
- salt salt
- pepper pepper freshly ground
Instructions
- Heat a little oil in a large saucepan, add the garlic, paprika, mushrooms and diced potatoes, sauté for 2 to 3 minutes, stirring from time to time.
- Season with salt and freshly ground black pepper.
- Pour in the stock and leave to simmer for 10 minutes.
- Pour into a blender and puree until smooth.
- Preheat the oven to 190°C/fan 170°C/gas 5.
- For the croutons, place the torn bread pieces onto a baking tray.
- Drizzle over the oil, season with salt and pepper.
- Add the nori shreds and sesame seeds and mix well.
- Bake for about 10 to 12 minutes, turning from time to time, keep an eye on them.
- Ladle into soup bowls and serve with the croutons.
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