Creamy Mushroom Soup with Crispy Garlic Bread

Creamy Mushroom Soup with Crispy Garlic Bread Ingredients 2 tbsp butter 1 tbsp olive oil 1 small onion (chopped) 1 medium potato (chopped) 2 cloves garlic (minced) 1 pound fresh mushroom (champignon) 2 cups chicken stock 1/4 cup heavy cream 1/4 cup milk 1/2 cup warm water Salt, black pepper For the Bread: 1 loaf of french bread 4 tbsp butter at room temp. 1 head garlic (roasted) Red pepper 1/4 cup chopped fresh parsley Pinch of salt Instructions In a medium pot, heat butter and olive oil over medium heat. Add the onions and cook by stirring occasionally until the onions softened. Add potatoes and garlic, continue to cook by stirring occasionally for 2-3 min. Add mushroom and salt, saute until tender for 4-5 min. Add chicken stock, heavy cream, milk, pepper, and warm water. Increase the heat to medium-high and bring the soup to a simmer. Cook for 10-12 min. While the soup is simmering, preheat the oven to 400F. In a small bowl, combine butter, roasted garlic, salt, red pepper, and parsley. Spread garlic butter mixture over the sliced bread. Line the bread on a baking sheet and toast until lightly brown for 4-5 min. Take a small cup of cooked mushrooms out of the soup and blend the remaining soup until smooth. Add the mushroom you set aside earlier back. Bring the soup to a simmer for just a minute. Ladle the soup in a bowl. Before serving, sprinkle with chopped parsley and black pepper. Serve with warm crispy slices of garlic bread. Bon Appétit! Tarif yorumlarda! ❤️ The bread served with the soup is inspired by

Good

% Daily Values based on a 2,000 calorie diet