Mushroom Soup with La Tomme de Monsieur Séguin Croutons Recipe

Name: Mushroom Soup with La Tomme de Monsieur Séguin Croutons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 60 mL (¼ cup) butter; 60 mL (¼ cup) flour; 500 mL (1 cup) milk, room temperature; 30 mL (2 tbsp.) chopped chives; 30 mL (2 tbsp.) olive oil; 1 package (170 g) portobello mushroom,; 1 package (114 g) shiitake mushrooms,; 1 package (85 g) oyster mushrooms,; 1 small yellow onion, chopped; 250 mL (1 cup) white wine; 500 mL (2 cups) chicken broth; 1 package (178 g) La Tomme de Monsieur Séguin cheese, in thin slices; 1/3 European baguette, cut in 8 slices; If the cheese is unavailable, you can make the following substitution: Replace La Tomme de Monsieur Séguin with La Tomme du Haut-Richelieu

Ingredients

60 mL (¼ cup) butter
60 mL (¼ cup) flour
500 mL (1 cup) milk, room temperature
30 mL (2 tbsp.) chopped chives
30 mL (2 tbsp.) olive oil
1 package (170 g) portobello mushroom,
1 package (114 g) shiitake mushrooms,
1 package (85 g) oyster mushrooms,
1 small yellow onion, chopped
250 mL (1 cup) white wine
500 mL (2 cups) chicken broth
1 package (178 g) La Tomme de Monsieur Séguin cheese, in thin slices
1/3 European baguette, cut in 8 slices
If the cheese is unavailable, you can make the following substitution: Replace La Tomme de Monsieur Séguin with La Tomme du Haut-Richelieu

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat oven to 425°F (220°C).
Melt butter in a saucepan over medium heat.
Add flour, mixing well.
Cook stirring constantly for 1 minute.
Do not allow the roux to brown.
Add 60 mL (¼ cup) milk and mix well.
Add the remaining milk ; bring to boil over medium heat and cook 3 or 4 minutes more or until sauce thickens.
Add chives and set aside.
Heat olive oil in a large saucepan over medium-high heat.
Add mushrooms and onion, and sauté until cooked, about 4 minutes.
Add wine and reduce by half.
Add chicken broth and reserved béchamel sauce.
Cook until soup is heated through.
Use a hand mixer to beat soup until smooth (or until desired consistency).
Place baguette slices topped with cheese on a baking sheet.
Bake in oven about 10 minutes or until cheese begins to brown.
Serve with soup.