Mushroom Soup Gratinée

2016-04-01
soup

 This soup would make a great side with a grilled steak, chicken or spooned over a grilled burger.

This recipe originally called for toast but will taste exactly the same without it.

Source: cooking.nytimes.com

Course: Soup

Cook Time: 1 hr

Total Time: 1 hr

Serves: 6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 pound cremini mushrooms very finely minced, as for duxelles
  • 1 large red onion sliced thin
  • 4 cloves garlic sliced
  • 1 12 pounds shiitake mushrooms stems discarded, sliced thin
  • Salt
  • 5 cups mushroom or vegetable stock
  • 1 cup dry red wine
  • 2 tablespoons red miso (substitute beef bouillon if you can’t find miso)
  • Ground black pepper to taste
  • 12 teaspoon ground cloves
  • 12 teaspoon ground ginger
  • 6 ounces Gruyère shaved thin

Directions

  1. Heat oil in a large sauté pan. Add minced mushrooms and sauté on low until they glisten with moisture, about 5 minutes. Remove 1/3 cup and set aside. Add onion and garlic to pan and cook, stirring, until the onion wilts. Add shiitakes and a dusting of salt, increase heat to medium and sauté, stirring, until mushrooms have softened, 5 minutes or so. Stir in stock and wine, bring to a simmer and cook 15 minutes.
  2. Place miso in a dish and dissolve in a few tablespoons of the cooking liquid, then stir back into the pan. Add pepper to taste, cloves and ginger. Simmer, partly covered, about 30 minutes. Check consistency, adding a little water if needed. Adjust salt and pepper. Soup can be finished and served at once, or set aside, then reheated and finished.
  3. To serve, heat broiler. Transfer soup to a 3-quart ovenproof dish or casserole. Spread reserved minced mushrooms on each slice and cover with cheese. Place dish under the broiler long enough to melt and lightly brown the cheese, then bring to the table and serve into bowls. Alternatively, the soup can be divided into individual oven-proof bowls, each topped with mushrooms and cheese, and broiled.

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