Name: Velvety Mushroom Soup & Crispy Seasoned Croutons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons fresh oregano, chopped; 1 teaspoon kosher salt; 9 cups cremini mushrooms, sliced; 1/4 cup extra virgin olive oil; 1 clove garlic, minced; 2 tablespoons extra virgin olive oil; 4 cloves garlic, minced; 1 medium shallot, finely chopped; 2 tablespoons chopped fresh sage; 1 tablespoon fresh thyme leaves; 1 tablespoon balsamic vinegar; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 5 cups low sodium chicken broth; 2 cups cubed sourdough bread

Mushroom Soup

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A velvety and succulent mushroom soup accompanied by crispy croutons. This warm, comforting soup is perfect for chill evenings, boasting a delightful contrast of textures that elevates your soup game to a whole new level.

Milk

Mediterranean

Butter & Margarine

gram

unsalted butter

Fresh Vegetables

fresh oregano

Seasonings

salt

Mushrooms

crimini mushroom

Oils

milliliter

extra virgin olive oil

garlic

shallot

fresh sage

fresh thyme

Vinegar

balsamic vinegar

Creams & Creamers

heavy cream

Cheese

grated parmesan cheese

Stocks & Broths

Reduced Sodium Chicken Broth

Bread

sourdough bread

Vitamin K

Vitamins

Lactose

Carbohydrates

Vitamin D

Cyanocobalamin (B12)

Water

Calories

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Calories from Fat

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Velvety Mushroom Soup & Crispy Seasoned Croutons

Dairy

Produce

Baking Goods

Condiment & Toppings

Meal

Bakery

https://s3.amazonaws.com/grocery-project/recipe_images/velvety-mushroom-soup-crispy-seasoned-croutons-2725963-3.jpeg

In a large soup pot, warm the extra virgin olive oil over medium heat.

Add the finely chopped shallots and minced garlic, sauté until fragrant, around 2-3 minutes.

Toss in the sliced cremini mushrooms and season them with kosher salt. Let them caramelize for about 10 minutes, stirring occasionally.

Reduce the heat, and stir in the unsalted butter, fresh sage, and thyme leaves. Saute until aromatic, for about 2-3 minutes.

Hold back a small portion of the mushrooms for garnish.

Pour in the chicken broth and let the ingredients simmer.

Decant the bulk of the soup into a blender, pulsing until the mixture acquires a creamy texture.

Return the soup to the heat, mix in the remaining textured soup, heavy cream, and grated parmesan cheese.

Adjust the seasoning according to taste preference.

Simmer the soup for 5-10 minutes until completely heated through.

Preheat the oven to 425 degrees Fahrenheit while the soup simmers.

On a baking sheet, stir together the sourdough bread cubes, extra virgin olive oil, chopped oregano, fresh thyme leaves, minced garlic, and a sprinkle of kosher salt.

Spread out this mixture evenly on the baking sheet and bake for 10-15 minutes until golden and crispy.

Serve the soup in bowls, topped with reserved mushrooms and a handful of crispy seasoned croutons.

Velvety Mushroom Soup & Crispy Seasoned Croutons

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