Creamy Mushroom Soup with Crispy Garlic Bread

Name: Creamy Mushroom Soup with Crispy Garlic Bread
Yield: 4
Cuisine: European
Ingredients: 2 tbsp Unsalted Butter (2 tbsp butter); 1 tbsp Olive Oil (1 tbsp olive oil); 1 piece Yellow Onion (1 small onion (chopped)); 1 piece White Potatoes (1 medium potato (chopped)); 2 cloves Garlic (2 cloves garlic (minced) + 1 head garlic (roasted)); 1 lb Mushroom (1 pound fresh mushroom (champignon)); 2 cup Chicken Stock (2 cups chicken stock); ¼ cup Heavy Cream (1/4 cup heavy cream); ¼ cup Whole Milk (1/4 cup milk); ½ cup Water (1/2 cup warm water); 0 pieces Table Salt (Salt, black pepper + Pinch of salt); 1 piece French Bread (1 loaf of french bread); 4 tbsp Butter (4 tbsp butter at room temp.); 0 pieces Red Pepper (Red pepper); ¼ cup Parsley (1/4 cup chopped fresh parsley)

Creamy Mushroom Soup with Crispy Garlic Bread - Soups And Stews (European)

European

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1In 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.
2Add chicken stock, heavy cream, milk, pepper, and warm water.
3Increase the heat to medium-high and bring the soup to a simmer. Cook for 10-12 min.
4While the soup is simmering, preheat the oven to 400F.
5In 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.
6Take 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.
7Ladle the soup in a bowl. Before serving, sprinkle with chopped parsley and black pepper.
8Serve with warm crispy slices of garlic bread.
9Bon Appétit!