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Herb-infused Mushroom Soup with Crispy Garlic Bread Toppings

Indulge in this herb-infused mushroom soup with crispy garlic bread toppings. Bursting with flavor from fresh sage and thyme and two kinds of mushrooms, this creamy bowl of soup is the ultimate comfort food.
3
45 min
TOTAL TIME
509
CALORIES
$2.64
PER SERVING
Herb-infused Mushroom Soup with Crispy Garlic Bread Toppings
Ingredients
BREADCRUMB TOPPING
6 SERVINGS
Fresh Oregano
2 tbsp fresh oregano
chopped
Garlic
2 cloves garlic
minced
Fresh Thyme Leaves
2 tbsp fresh thyme leaves
chopped
Kosher Salt
1 tsp kosher salt
Extra Virgin Olive Oil
1/4 cup extra virgin olive oil
Sourdough Bread
2 cups sourdough bread
roughly torn
Cremini Mushrooms
3 cups cremini mushrooms
sliced
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Garlic
4 cloves garlic
minced
Shallot
1 medium shallot
chopped
Salted Butter
4 tbsp salted butter
Balsamic Vinegar
1 tbsp balsamic vinegar
Low Sodium Chicken Broth
4 cups low sodium chicken broth
Fresh Sage
2 tbsp fresh sage
chopped
Wild Mushrooms
6 cups wild mushrooms
sliced
Heavy Cream
1 cup heavy cream
Directions
START WITH
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
Heat the extra virgin olive oil in a large soup pot over medium heat.
2
Add the chopped shallots and minced garlic, cook until fragrant, about 2-3 minutes.
3
Add the sliced wild and cremini mushrooms to the pot. Cook undisturbed for 5 minutes until golden. Stir and cook for an additional 3-5 minutes until the mushrooms are caramelized.
4
Reduce the heat to medium. Mix in the butter, chopped fresh sage, and fresh thyme leaves. Cook, stirring occasionally, for about 2-3 minutes until the herbs are fragrant.
5
Integrate the balsamic vinegar.
6
Set aside a few caramelized mushrooms for topping later.
7
Pour in the chicken broth.
8
Using an immersion blender, blend the soup in the pot until smooth and creamy.
9
Stir in the heavy cream and grated parmesan cheese. Season the soup according to taste.
10
Let the soup simmer for about 10 minutes until warmed through.
BREADCRUMB TOPPING
11
Preheat the oven to 425 degrees F while the soup is simmering.
12
On a baking sheet, combine the roughly torn sourdough bread, extra virgin olive oil, chopped fresh oregano, chopped fresh thyme leaves, minced garlic, and kosher salt.
13
Bake in the preheated oven for about 10-15 minutes or until toasted.
FINISH WITH
14
Serve the soup in bowls and top each with the crispy garlic bread and reserved mushrooms.
Health Info
Macros
19g
CARBS
42g
FAT
18g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What are some introductory tips for cooking mushroom soup?
What ingredients do I need to make mushroom soup?
What are some cooking techniques for making mushroom soup?
What are some ingredient substitutions or dietary preferences to consider for mushroom soup?
How can I adjust the consistency or outcome of my mushroom soup?
What are some common mistakes to avoid when making mushroom soup?
How should I store leftover mushroom soup?
Can I make mushroom soup ahead of time for meal prep?