Mushroom Soup with Nori Sesame Croutons
Warm Up with Comfort: Mushroom Soup with Nori Sesame Croutons
As the days get cooler, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. Today, we’re sharing a delightful recipe for Mushroom Soup with Nori Sesame Croutons – a harmonious blend of earthy flavors and satisfying textures. This isn’t your average mushroom soup; the Japanese-inspired nori and sesame croutons add a unique umami kick and delightful crunch that elevates the entire experience.
This soup is surprisingly easy to make, perfect for a weeknight meal or a cozy weekend lunch. It’s a fantastic way to use up any stale sourdough or baguette you have lying around, transforming them into irresistible croutons. The combination of chestnut or button mushrooms creates a rich, savory base, while the subtle spice of paprika adds a gentle warmth.
What makes this soup special?
- Umami Boost: The nori (dried seaweed) in the croutons provides a wonderful umami flavor that complements the earthy mushrooms beautifully.
- Texture Play: The creamy, smooth soup is perfectly balanced by the crispy, crunchy croutons.
- Easy to Customize: Feel free to experiment with different types of mushrooms for a unique flavor profile. Shiitake or oyster mushrooms would be excellent additions.
- Quick & Simple: Ready in under an hour, this soup is perfect for busy schedules.
Serving Suggestions:
- Garnish with a swirl of cream or a drizzle of truffle oil for an extra touch of indulgence.
- Serve with a side of crusty bread for dipping.
- Add a sprinkle of chopped chives or parsley for a pop of color.
Frequently Asked Questions:
Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with shiitake, oyster, or cremini mushrooms for a more complex flavor.
Q: Can I make this soup vegan?
A: Yes! Simply ensure your vegetable stock is vegan-friendly.
Q: Can I make the croutons ahead of time?
A: Yes, you can! Store them in an airtight container at room temperature for up to 2 days. Just be sure to reheat them briefly in the oven to restore their crispness before serving.
Q: What if I don’t have nori sheets?
A: While the nori adds a unique flavor, you can omit it if needed. The sesame seeds will still provide a lovely flavor and crunch.
We hope you enjoy this comforting and flavorful Mushroom Soup with Nori Sesame Croutons! It’s a recipe that’s sure to become a new favorite in your kitchen.
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 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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