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Hearty Mushroom and Tuna Soup with Croutons finished dish

Hearty Mushroom and Tuna Soup with Croutons

Recipe card for Hearty Mushroom and Tuna Soup with Croutons.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 1 red bell pepper, chopped
  • 1 hot pepper, chopped optional
  • Salt and black pepper, to taste
  • Thyme, to taste
  • 1 can of tuna 200g or 7 oz
  • 3 potatoes, diced 400g or 14 oz
  • Water enough to fill the pot
  • 1 egg separated
  • 100 ml (⅓ cup) cream
  • Parmesan cheese, grated to taste
  • Fresh dill, for garnish
  • 3 slices of bread
  • 2 tbsp olive oil
  • Salt, red pepper, and Italian herbs for croutons

Method
 

Preparation
  1. In a large pot, sauté the onion, garlic, carrot, and peppers until softened.
  2. Add salt, black pepper, and thyme for seasoning.
  3. Stir in the canned tuna and diced potatoes.
  4. Fill the pot with water, cover, and bring to a boil. Let the soup cook until the potatoes are tender.
  5. In a bowl, whisk the egg yolk and cream together, then mix in the egg white.
  6. Add the egg-cream mixture to the soup, stirring well. Cook for an additional 10 minutes on low heat.
  7. Stir in the Parmesan cheese and garnish with fresh dill.
  8. Preheat the oven to 180°C (350°F).
  9. Drizzle bread slices with olive oil and season with salt, red pepper, and Italian herbs.
  10. Bake for 10 minutes or until crispy.

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