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Mushroom Soup with Nori Sesame Croutons

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine European, Japanese
Servings 4

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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