Mushroom Soup with Leek and Cheese Croutons

Ingredients

• 30 g dried boletus mushrooms
• 250 g fresh button mushrooms
• 2 stalks leek
• 1 clove garlic
• 1 tbsp butter
• 100 ml dry white wine
• 700 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 4 slices toast bread
• 60 g freshly grated cheese (e.g., Gouda)
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary

Instructions

1. 1.

   Soak the dried mushrooms in lukewarm water. Clean the button mushrooms, wipe with a kitchen towel and slice thinly. Slice the leek lengthwise, rinse, clean and cut into narrow rings. Peel and finely chop the garlic; sauté it in a pot with melted butter until translucent. Add the leek and mushrooms, cook briefly, deglaze with wine, pour in broth, season with salt and pepper.

2. 2.

   Drain the soaked mushrooms, finely chop them and add to the soup. Simmer over medium heat for 10 minutes. Preheat the oven grill. Place the toast slices on a parchment-lined baking sheet, sprinkle with cheese, and broil until golden brown. Remove, let cool slightly, then cut into small cubes. Adjust seasoning of the soup, stir in the herbs, re-season if needed, and serve in pre-warmed bowls topped with the croutons.