Wild Rice Mushroom Soup
Photography by Matthew Kimura Image by: Wild Rice Mushroom Soup <br> Photography by Matthew Kimura
In bowl, toss together 2 cups (500 mL) cubed pumpernickel or light rye bread; 1 tbsp (15 mL) extra-virgin olive oil; 1 small clove garlic, minced; and pinch each salt and pepper. Bake on baking sheet in 400°F (200°C) oven until golden, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 days.) Makes 2 cups (500 mL).
In small saucepan, heat 1/4 cup (50 mL) extra-virgin olive oil and 2 tbsp (25 mL) fresh rosemary leaves (about 1 sprig) over medium-high heat just until fragrant, about 3 minutes. Strain through fine sieve into small bowl. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Makes about 1/4 cup (50 mL).
Broil 8 slices baguette on baking sheet until golden, about 2 minutes. Sprinkle with 1-1/2 cups (375 mL) shredded Gruyère; broil until melted and golden-brown, about 3 minutes. Float on soup. Makes 8 croûtes.
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