Rich mushroom soup with rye breadcrumbs
Rich Mushroom soup with sherry and stock from the Christmas Goose, topped with butter roasted rye breadcrumbs
60 Min
500 g mixed mushrooms (such as button, chestnut, cremini or porcini), cleaned and sliced
1 shallot, finely chopped
2 cloves garlic, finely chopped
30 g unsalted butter
2 tbsp olive oil (about 30 ml)
150 ml dry sherry
500 ml goose stock (stock from our Christmas goose)
200 ml double cream (heavy cream)
500 ml water (as needed to adjust consistency)
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 bay leaf
1 tbsp soy sauce (optional, for extra depth/umami)
1 tbsp lemon juice (about 15 ml, to balance richness)
80 g rye bread, cut into small cubes
40 g unsalted butter (for breadcrumbs)
1 tbsp neutral oil (about 15 ml, for breadcrumbs)
1/4 tsp flaky sea salt (for breadcrumbs)
2 tbsp finely chopped fresh chives, for garnish
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