This speedy version of frico (cheese crisps from northern Italy) uses the microwave. In just a few minutes, you can transform a pile of cheese into a crunchy garnish for our creamy soup. Easy, cheesy!


Credit: Photography by Christopher Testani

Recipe Summary test

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a large pot, bring the stock and porcini mushrooms to a boil. Reduce heat to medium-low. Cover; simmer until tender, about 10 minutes. 

  • Meanwhile, in a large saucepan, melt the butter over medium heat; add the leek. Cook, stirring often, until soft, about 5 minutes. Add the cremini mushrooms; cook, stirring often, until browned, about 10 minutes. Add the garlic; stir for 2 minutes. 

  • Using a slotted spoon, transfer the porcini to the pan. Slowly pour in the mushroom stock, leaving any grit behind in the pot. Add the thyme. Bring to a boil; reduce heat to medium and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Using an immersion blender or working in batches in a blender, puree the soup, 1 to 2 minutes; return to the pan. Stir in the half-and-half. 

  • Meanwhile, on a sheet of parchment paper small enough to fit in your microwave, arrange four 1-tbsp. mounds of cheese, spacing evenly apart. Pat into 3-inch rounds. Microwave in 15-second intervals until melted and browned in spots. Repeat with the remaining cheese. Let cool. Peel off the parchment. 

  • Serve the soup in small bowls, topped with the frico and chives.

  • This recipe is part of our 2-hour holiday dinner menu. Get the rest of the recipes here.