Mushroom Soup with Toasted Bread

Name: Mushroom Soup with Toasted Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 dill sprigs; 2 garlic cloves, thinly sliced; 177 milliliters heavy cream; 2 portobello mushroomsstems discarded, black gills reserved for garnish caps coarsely chopped; 12 servings Salt and freshly ground white pepper; 510 grams 1/2-inch slices of sourdough bread, crusts removed; 4 Tbsps unsalted butter; 1 liters vegetable broth or water; 680 grams white mushrooms, coarsely chopped

You can never have too many soup recipes, so give Mushroom Soup with Toasted Bread a try. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 230 calories, 7g of protein, and 10g of fat. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up vegetable broth, portobello mushroomsstems discarded, butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 30

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Oven

Bake the bread slices on a baking sheet for about 1 hour and 40 minutes, until deeply browned.

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Bread

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Baking Sheet

Oven

In a pot, melt the butter.

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Butter

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Pot

Add the mushrooms and the garlic; season with salt and pepper. Cover and cook over moderate heat, until the mushrooms are softened, 5 minutes.

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Salt And Pepper

Mushrooms

Garlic

Add the broth and 1/2 cup of the cream; bring to a boil. Cover and simmer until the mushrooms are tender, 10 minutes.

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Mushrooms

Broth

Cream

Add the toasted bread to the soup; simmer until softened, 5 minutes. Working in batches, puree the soup in a food processor. Return the soup to the pot, season with salt and pepper and keep warm.

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Salt And Pepper

Bread

Soup

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Food Processor

Pot

In a saucepan, bring the remaining 1/4 cup of cream to a boil.

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Cream

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Sauce Pan

Remove from the heat; whisk until frothy. Ladle the soup into bowls, top with the frothed cream, garnish with the dill and portobello gills and serve.

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Cream

Dill