Anthony's Mushroom Soup with Olive Oil and Parmesan Crostini

Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

Leek and Forest Mushroom Soup

• 1/4 cup butter
• 1 tablespoon olive oil
• 1 white onion, finely diced
• 2 cloves garlic, finely diced
• 2 leeks, whites only, finely chopped
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 1 cup white wine
• 1/4 cup sherry
• 2 cups mixed forest mushrooms (buttons, Crimini, Oysters and Chanterelle mushrooms)
• 2 cups chicken or vegetable stock
• 1 cup whipping cream
• 2 tablespoons dark soya sauce
• 1 tablespoon sherry wine vinegar
• 1/4 cup parmesan cheese, grated
• coarse salt and freshly ground black pepper to taste

Olive Oil and Parmesan Crostini

• 1/2 baguette, sliced on an angle 1/2-inch thick
• olive oil, as needed
• 1/2 cup parmesan cheese, grated
• coarse salt