Savory Squash Soup Shot with Mushroom and Cheese Crisp
This is one of my favorite soups and it's crazy easy to make
20oz Cleaned and cut Butternut Squash
1 3/4 cups Chicken Culinary Stock
1 cup Baby bella Mushrooms, sliced
Parmesan-Reggiano, Montasio, or Asiago cheese
(to make basting oil combine; 1/2 cup olive oil, 1 large clove peeled and minced garlic, 2 tsp fresh parley chopped, and 1/2 tsp of fresh thyme)
2-qt microwave-safe dish, blender, shot glsses, cookie sheet
Cut larger squash pieces into smaller uniform pieces: place in 2-qt microwave-safe dish with 1 Tbsp water, cover. Microwave on HIGH 10 min until soft. Set aside.
Add mirepoix and basting oil to stockpot on MEDIUM-LOW. Cook, stirring, 10 min, until soft but not browned. Add squash; season to taste with salt and pepper. Add stock, simmer 10 min.
Remove from heat; let cool 10 min. Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season to taste with salt and pepper.
Cook mushrooms in separate pan and stir into soup after finished
Serve soup in shot glass with chopped chives on top to garnish
pam baking sheet and add cheese in small 1-2 inch diameter piles, about 1 heaping tablespoon is enough. Not too much or they wont crisp
Bake at 350 degrees for 5 min
Gently remove cheese with metal spatula whilst still hot and pliable, if you wait too long it will crisp up and break apart
Cool cheese on plate with layered paper towels to drain, should crisp within minuets
Store cheese crisps between layers of wax paper in an airtight container at room temperature for up to one week
oh, and this is gluten free!