Creamy Garlic Mushroom Soup with Grilled Herb Toast

Garlic and Mushroom Soup Recipe

Ingredients

Nutritional Information (Per Serving)

Preparation and Cooking Times

Instructions

Step 1: Preparing the Mushroom Soup Base

1. Clean and chop the ingredients: Begin by thoroughly washing and chopping the button mushrooms. Finely chop the garlic and fresh thyme leaves. Set these aside for cooking.
2. Sauté the garlic and thyme: In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the finely chopped garlic and fresh thyme. Sauté for about a minute until the garlic releases its aroma. Be careful not to let the garlic brown, as this can cause it to turn bitter.
3. Add leeks: Next, add the chopped leeks to the saucepan and sauté for another 2-3 minutes until they turn tender and translucent.
4. Sauté the mushrooms: Now, add the chopped mushrooms to the saucepan. Cook the mushrooms over medium-high heat for about 5-10 minutes, stirring occasionally. You’ll know they’re done when they’ve released their moisture, and most of it has evaporated.
5. Season and add stock: Once the mushrooms are cooked, season the mixture with salt and pepper to taste. Pour in the hot vegetable stock, stirring to combine all the flavors. Allow the soup to simmer for a few minutes.
6. Blend the soup: After the soup has simmered for a bit, remove it from the heat and let it cool slightly. Use an immersion blender or a regular blender to blend the soup until you achieve a smooth, creamy consistency.
7. Final touch: Bring the soup back to a quick boil just before serving. Check the seasoning and adjust the salt and pepper to taste.

Step 2: Preparing the Grilled Mushroom Toast

1. Grill the bread: While the soup is simmering, grill the whole wheat bread slices in a toaster or under an oven grill until they are crispy and golden brown. Once grilled, cut each slice into triangles for easy serving.
2. Sauté the topping: In a small frying pan, heat 1 tablespoon of extra virgin olive oil. Add the chopped onion and sauté until it becomes tender and lightly browned. Then, add the chopped tomatoes and button mushrooms. Season with salt and pepper. Stir-fry the mixture on high heat for a couple of minutes, just until the tomatoes and mushrooms are slightly cooked but not too soft.
3. Avoid overcooking: Take care not to overcook the topping, as overcooked mushrooms and tomatoes will release excess water, which can make the topping soggy.

Step 3: Serving the Garlic and Mushroom Soup

1. Assemble the dish: Pour a generous ladle of the hot garlic and mushroom soup into individual serving bowls. Place a grilled toast triangle topped with the sautéed mushroom mixture beside the soup.
2. Garnish: Sprinkle chopped parsley over both the soup and the mushroom-topped toast. Add a squeeze of fresh lemon juice over the mushroom topping for a zesty finish.
3. Optional addition: For a creamier texture, you can add a dollop of mascarpone cheese to the soup just before serving. This addition will lend a luxurious, velvety consistency to the dish.

Tips for Serving

• You can also pair this soup with a hearty bread like Muesli Pumpkin Bread or Roasted Apple, Onions, and Cheese Focaccia for a more complete and filling meal. Both of these breads provide a delightful contrast to the light, savory flavor of the soup, making them perfect for a cozy weeknight dinner.

Enjoy this Garlic and Mushroom Soup alongside the flavorful grilled toast for a satisfying, vegetarian dinner that’s both healthy and comforting!