Name: Mushroom Soup With Microwave Frico Recipe
Yield: 2
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Mushroom Soup With Microwave Frico Recipe

Rachael Ray Every Day

Crawler

Italian

Non Vegetarian

Chicken Stock

Dried Porcini Mushrooms

Butter

Leek,  white and light green only,  chopped

Sliced Cremini Mushrooms

Cloves Garlic,  Chopped

Fresh thyme,  tied together with kitchen twine

1 2 and half

Finely Grated Parmesan

In a large pot, bring the stock and porcini mushrooms to a boil. Reduce heat to medium-low. Cover; simmer until tender, about 10 minutes.

step 1

Meanwhile, in a large saucepan, melt the butter over medium heat; add the leek. Cook, stirring often, until soft, about 5 minutes. Add the cremini mushrooms; cook, stirring often, until browned, about 10 minutes. Add the garlic; stir for 2 minutes.

step 2

Using a slotted spoon, transfer the porcini to the pan. Slowly pour in the mushroom stock, leaving any grit behind in the pot. Add the thyme. Bring to a boil; reduce heat to medium and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Using an immersion blender or working in batches in a blender, puree the soup, 1 to 2 minutes; return to the pan. Stir in the half-and-half.

step 3

Meanwhile, on a sheet of parchment paper small enough to fit in your microwave, arrange four 1-tbsp. Mounds of cheese, spacing evenly apart. Pat into 3-inch rounds. Microwave in 15-second intervals until melted and browned in spots. Repeat with the remaining cheese. Let cool. Peel off the parchment.

step 4

Serve the soup in small bowls, topped with the frico and chives.

step 5

This recipe is part of our 2-hour holiday dinner menu. Get the rest of the recipes here.

step 6

step 7

Rachael Ray