Food & Wine

spinner

Mushroom Soup with Toasted Bread

Rate & Review

(233 people have added this recipe to their favorites.)

Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor. He learned the trick from his mother growing up in the Aubrac mountains, one of France’s poorest regions. “I used to mix bread crumbs with sugar for a little treat,” Bras says. “We were happy with very little.”

Pairing Suggestion

The earthy depth of dry Vouvrays, like the 2005 Domaine Huet Clos du Bourg Vouvray Sec, works extremely well with this luxe mushroom soup. Another good producer is Didier Champalou—look for the peachy 2007 Vouvray Sec.

Mushroom Soup with Toasted Bread

Average Rating |

(233 people have added this recipe to their favorites.)
Log in or sign up to review

Mushroom Soup with Toasted Bread

Email this recipe

Mushroom Soup with Toasted Bread

This was absolutely delicious! I didn't change a thing and everyone loved it.

Posted by: daisygirlatx on October 4, 2009

rating

Delicious, delicious! It's the only mushroom soup recipe that I have ever made that tasted as if it were made by a chef. Thank you, Chef Bras, for sharing your recipe.

Posted by: lindyhill on April 5, 2009

rating

SO SO simple, and so good, too! I made it for the 2nd time yesterday, and I've just about memorized it. Also, I used country bread instead of sourdough, and I used an immersion blender instead of a blender for easier clean up.

Posted by: thui07 on March 24, 2009

rating
Read all 7 reviews

MARKETPLACE

 

207