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  • Mushroom Soup with La Tomme de Monsieur Séguin Croutons
Mushroom Soup with La Tomme de Monsieur Séguin Croutons

Mushroom Soup with La Tomme de Monsieur Séguin Croutons

Soups | Easy | 1 hour
Soups
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 425°F (220°C).
  2. Melt butter in a saucepan over medium heat. Add flour, mixing well. Cook stirring constantly for 1 minute. Do not allow the roux to brown. Add 60 mL (¼ cup) milk and mix well. Add the remaining milk ; bring to boil over medium heat and cook 3 or 4 minutes more or until sauce thickens. Add chives and set aside.
  3. Heat olive oil in a large saucepan over medium-high heat.
  4. Add mushrooms and onion, and sauté until cooked, about 4 minutes.
  5. Add wine and reduce by half. Add chicken broth and reserved béchamel sauce. Cook until soup is heated through.
  6. Use a hand mixer to beat soup until smooth (or until desired consistency).
  7. Place baguette slices topped with cheese on a baking sheet. Bake in oven about 10 minutes or until cheese begins to brown. Serve with soup.

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