Mushroom soup and baguette au gratin

Serves : 4

Preparation time : 15 minutes

Cooking Time : 30 minutes

Ingredients

• 1 onion, chopped
• 1.5 l (6 cups) mushrooms, cubed (Paris, Oyster King, Pleurotte, Chanterelle etc...)
• 60 ml (4 tbsp.) butter
• 3 garlic cloves, minced
• 15 ml (1 tbsp.) herbes de Provence blend
• 250 ml (1 cup) white wine
• 30 ml (2 tbsp.) maple syrup
• 250 ml (1 cup) milk
• 1.5 l (6 cups) vegetable broth
• 15 ml (1 tbsp.) horseradish
• 90 ml (6 tbsp) parsley leaves, chopped
• Salt and pepper to taste

The gratin baguette

• 125 ml (1/2 cup) fresh goat's cheese
• 60 ml (4 tbsp.) grated Parmesan cheese
• 1 clove garlic, minced
• 60 ml (4 tbsp.) chives
• 4 slices baguette bread
• Salt and pepper to taste

Preparation

1. In a saucepan, sauté onion and mushrooms in butter for 3 to 4 minutes. Season with salt and pepper.
2. Reserve 60-90 ml (4-6 tbsp.) mushrooms for garnish.
3. Add garlic, herbes de Provence and deglaze with white wine.
4. Add maple syrup, milk, broth and horseradish, bring to a simmer and cook, covered, for 20 minutes.
5. Using a blender, reduce to a velouté. Check seasoning.
6. Preheat the oven, with the rack in the middle on broil.
7. In a bowl, combine fresh goat's cheese, Parmesan, garlic and chives. Adjust seasoning.
8. Spread the mixture on each slice of bread and bake in the oven for 2 to 3 minutes.
9. In each bowl, spread the mushroom velouté, the few mushrooms reserved at the beginning, the parsley and serve, accompanied by a slice of bread au gratin.