Informations supplémentaires
25 min.
|
514 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Thinly slice the mushrooms and the onion. Remove the thyme leaves from the branches.
2. Cook the mushrooms
Heat a generous drizzle of oil in a big pot over medium heat. Cook the mushrooms 6-9 minutes until colored. Add salt.
3. Add the broth
Add the onion, half of the thyme and brown sugar and cook 4-6 minutes. Add the broth cube, miso and 4 2P | 6 3P cups of water. Bring to a boil. Simmer the soup 12-15 minutes over medium heat. Adjust the salt and pepper to taste.
4. Cook the croutons
Slice the bread into croutons. Place on a lined baking sheet. Garnish each slice with the cheddar. Bake for 6-8 minutes in the oven.
5. Plate your dish
Serve the soup topped with the croutons and the remaining thyme to taste. Children can choose to garnish the soup with the crouton or serve it on the side. Bon appétit!
100gWhite Medium Mushroom
100gShiitake Mushrooms
1unitYellow Onion(s)
0.5unitThyme
1unitVegetable Broth Cube(s)
80gMild Cheddar
1unitCiabatta Bread
7.5mlMiso Paste
5gBrown Sugar
What you need
pot, sheet pan
514 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
25g
38%
cholesterol
25mg
8%
fiber
5g
20%
protein
17g
saturated
7g
35%
sodium
1567mg
65%
sugar
18g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg