CREAM OF MUSHROOM SOUP WITH GARLIC BAGUETTE

Ingredients for 4 people

·       50gr butter

·       120ml vegetable oil

·       2 cloves of garlic, peeled and crushed

·       1 white onion, peeled and finely chopped

·       2 punnet of white button mushrooms

·       1 punnet of chestnut mushrooms

·       3 sprigs of thyme

·       700-800ml vegetable stock

·      100ml single cream

·      2 baguettes

·      150gr butter

·      1 clove of crushed garlic

·      50gr parsley, chopped

1.     To make the soup, heat 2/3rd of the oil and the 50gr butter in a pot.

2.     Add the onions, garlic and cook on medium heat until softens. Meanwhile slice both types of mushrooms, keeping half the chestnut mushrooms separate for garnishing.

3.     Once the onions softened add the mushrooms (except the ones set aside) and turn up the temperature. Fry the mushrooms for 3-4 minutes with the thyme.

4.     Add the vegetable stock and simmer the soup for 15 minutes.

5.     While the soup is cooking, half the baguettes and stir together the crushed garlic and butter, half the parsley.

6.     Spread the garlic butter on the baguettes.

7.     Once the mushrooms are cooked, remove the thyme sprig and add the cream, then blitz the soup.

8.     To serve, bake the baguettes on 190C-200C oven until golden and crispy.

9.     Heat a frying pan with the remaining oil and add the mushrooms, fry until golden, season and add the parsley.

10.  Serve the soup in preheated soup bowls and garnish with the mushrooms and serve with the garlic bread.