How To Make Mushroom Soup with Toasted Bread
Whip up this mushroom soup with toasted bread recipe for a cozy meal. Top it off with some fresh dill and meaty portebello gills for extra flavor.
Preheat the oven to 300 degrees F. Bake the bread slices on a baking sheet for about 1 hour and 40 minutes, until deeply browned.
In a pot, melt the butter.
Add the mushrooms and the garlic; season with salt and pepper.
Cover and cook over moderate heat, until the mushrooms are softened.
Add the broth and half a cup of the cream; bring to a boil.
Cover and simmer until the mushrooms are tender.
Add the toasted bread to the soup; simmer until softened.
Working in batches, puree the soup in a food processor.
Return the soup to the pot, season with salt and pepper and keep warm.
In a saucepan, bring the remaining cream to a boil.
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.
- Calories: 197.75kcal
- Fat: 10.47g
- Saturated Fat: 6.09g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.74g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 21.30g
- Fiber: 1.58g
- Sugar: 3.56g
- Protein: 6.22g
- Cholesterol: 30.56mg
- Sodium: 557.16mg
- Calcium: 37.54mg
- Potassium: 294.67mg
- Iron: 1.75mg
- Vitamin A: 98.22µg
- Vitamin C: 2.02mg
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