Description
A cozy and comforting mushroom soup with a creamy texture and deep earthy flavor, served with golden garlic confit toast for the perfect balance of warmth and crunch.
Ingredients
- Fresh mushrooms: 600 g, sliced
- Yellow onion: 1 medium, finely chopped
- Garlic cloves: 8 cloves
- Olive oil: 120 ml
- Vegetable broth: 1 liter
- Heavy cream: 200 ml
- Unsalted butter: 30 g
- Salt: 1 teaspoon
- Black pepper: 0.5 teaspoon
- Fresh parsley: 2 tablespoons, finely chopped
- Bread slices: 4 thick slices
Instructions
- Place the garlic cloves in a small saucepan, cover with olive oil, and cook over very low heat for about 20 minutes until soft and fragrant.
- Melt the butter in a large pot over medium heat, add the chopped onion, and cook until soft and translucent.
- Add the sliced mushrooms to the pot and cook until they release their moisture and become lightly golden.
- Season with salt and black pepper, stirring well to combine.
- Pour in the vegetable broth and let the soup simmer for about 15 minutes.
- Use an immersion blender to blend the soup until smooth and creamy.
- Stir in the heavy cream and gently heat without boiling.
- Toast the bread slices until golden, then spread with the soft garlic confit.
- Ladle the soup into bowls, drizzle with a little cream, sprinkle with parsley, and serve with the garlic confit toast.
Notes
- Use a mix of mushroom varieties for deeper flavor.
- Do not rush browning the mushrooms, as this enhances richness.
- Keep the garlic confit heat very low to avoid bitterness.
- Adjust soup thickness with extra broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: mushroom soup, creamy mushroom soup, garlic confit toast, vegetarian soup, comfort food