Mushroom soup with garlic bread

When it comes to cozy, heartwarming meals, few pairings rival the classic combination of mushroom soup and garlic bread. This culinary duo brings together the creamy richness of a well-crafted soup with the crunchy, buttery goodness of perfectly toasted garlic bread. Whether you're looking for a hearty appetizer, a light lunch, or a simple yet satisfying dinner, this pairing has something for everyone. In this article, we’ll guide you through the ingredients and step-by-step process to create this deliciously comforting meal, perfect for any occasion.

Ingredients for Mushroom Soup with Garlic Bread

Mushroom Soup:

Fresh mushrooms (button, cremini, or a mix): 500g, sliced

Butter: 2 tablespoons

Olive oil: 1 tablespoon

Onion: 1 medium, finely chopped

Garlic: 3 cloves, minced

Flour: 2 tablespoons (for thickening)

Vegetable or chicken stock: 4 cups

Heavy cream: 1 cup

Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried thyme)

Salt and black pepper: To taste

Fresh parsley: For garnish

Garlic Bread:

French baguette or Italian bread: 1 loaf, sliced

Butter: 4 tablespoons, softened

Garlic: 2-3 cloves, minced

Fresh parsley: 1 tablespoon, finely chopped

Parmesan cheese (optional): 2 tablespoons, grated

How to Make Mushroom Soup with Garlic Bread

Step 1: Prepare the Garlic Bread

Preheat your oven to 180°C (350°F).

In a small bowl, mix the softened butter, minced garlic, and chopped parsley. For extra flavor, add grated Parmesan cheese.

Spread the garlic butter mixture evenly over the bread slices.

Place the bread slices on a baking tray and bake for 8-10 minutes or until golden and crispy. Set aside.

Step 2: Cook the Mushroom Soup

Sauté the Base:

Heat butter and olive oil in a large pot over medium heat. Add chopped onions and cook until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Cook the Mushrooms:

Add sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.

Thicken the Soup:

Sprinkle flour over the mushrooms and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.

Add Stock:

Gradually pour in the vegetable or chicken stock while stirring to avoid lumps. Bring the mixture to a boil, then reduce heat to a simmer.

Blend (Optional):

For a creamy texture, use an immersion blender to partially or fully blend the soup, depending on your preference.

Add Cream and Seasonings:

Stir in the heavy cream and chopped thyme. Season with salt and black pepper to taste. Simmer for another 5 minutes without boiling.

Step 3: Serve

Ladle the hot mushroom soup into bowls and garnish with fresh parsley or a drizzle of cream.

Serve with warm garlic bread on the side for dipping.

Enjoy your comforting homemade meal!