Love and Spices: Mushroom
soup with parmesan crisps

A wonderfully textured soup that can be served with just about anything

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, offers unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Mushroom Soup with Parmesan Crisps

This recipe is perfect for a comforting meal on cool evenings, combining the sweetness of mushrooms with the richness of parmesan.

Preparation time: 14 min | Cooking time: 45 min | Yields: 6 to 8 servings

• 1 lb / 450 g Cremini mushrooms, chopped
• 1/2 lb / 225 g shiitake mushrooms, chopped
• 1 medium carrot, chopped
• 1 potato, chopped
• 2 leeks, chopped
• 2 large shallots, chopped
• 2 tbsp avocado oil
• 4 cups / 1L vegetable stock
• 1/2 tsp fresh ginger, grated
• 1 tsp fresh thyme, chopped
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper
• 2 tbsp truffle-flavoured olive oil for garnish

Chop the mushrooms, shallots, leeks, carrot and potato.
In a soup pot, heat oil over medium heat.
Sauté the leeks, shallots, carrot, and potato for 10 minutes.
Add the mushrooms, and continue to sauté for another 5 minutes.
Season with grated ginger, salt, and pepper.
Pour in the vegetable stock.
Bring to a boil at medium-high, uncovered.
Lower the heat to medium-low, covered.
Simmer until the vegetables are tender, about 30 minutes.
Puree with a vertical hand blender until smooth.
Drizzle with truffled olive oil.
Serve with Parmesan crisps.

PARMESAN CRISPS

Preparation time: 2 min | Cooking time: 4 min | Preheat oven to 400°F / 200°C | Yields: 12 servings

• 1 1/2 cup / 160 g freshly grated Parmesan cheese, not ready packaged

Arrange the cheese in tightly packed 1 tablespoon mounds, spaced 2 inches / 5 cm apart on a baking dish lined with parchment paper.
Using your fingers spread the cheese evenly into circles 2 inches or 5 cm in diameter.
Bake for 4 to 5 minutes until the edges are golden, making sure the edges do not burn.
Transfer the crisps to a paper towel using a spatula.
They will still be soft and will firm up as they cool.

The crisps can also be baked at 300°F / 150°C for about 8 minutes.
You can easily double the recipe to make extras for snacking!

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn