Wild mushroom cream soup with warm garlic parmesan bread

Name: Wild mushroom cream soup with warm garlic parmesan bread
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Parmesan (piece); 1/2 bunch Basil; 2 Garlic cloves; 50 g soft butter; 7-10 Tbsp salt and pepper; 1/2 (approx. 350 g) brown bread; 2 Onions; 400 g Mushroom mix (e.g. herb sidlings, porcini mushrooms, mushrooms); 2 TABLESPOONS Olive oil; 1 TEASPOON Flour; 200 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Parmesan (piece)
1/2 bunch Basil
2 Garlic cloves
50 g soft butter
7-10 Tbsp salt and pepper
1/2 (approx. 350 g) brown bread
2 Onions
400 g Mushroom mix (e.g. herb sidlings, porcini mushrooms, mushrooms)
2 TABLESPOONS Olive oil
1 TEASPOON Flour
200 g Whipped cream
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
For the garlic bread grate parmesan. Wash the basil, shake dry. Pluck the leaves and chop them coarsely, except for a few. Peel garlic and chop very finely. Mix with butter, half parmesan and basil.
2
Season with salt and pepper.
3
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Cut the bread in every 2 cm, but not completely. Spread the butter mixture between the slices. Press the bread together a little and wrap the lower third in aluminium foil.
4
Sprinkle with rest of parmesan and bake in a hot oven for 20-25 minutes.
5
Peel and chop the onions. Clean and trim the mushrooms. Heat oil in a pot. Fry the mushrooms for about 5 minutes until golden brown. Season with salt and pepper. Take out 2-3 tbsp. of mushrooms and put aside.
6
Add onions to the mushrooms in the pot and sauté. Dust with flour and sauté lightly while stirring. Add 400 ml water, cream and stock while stirring, bring to the boil and simmer covered for about 10 minutes.
7
Puree the soup. Season to taste with salt, pepper and lemon juice. Heat up fried mushrooms in the soup. Serve and sprinkle with the rest of the basil. Add warm garlic bread.