Creamy Mushroom Soup

We add the chopped mushrooms and stir until they turn brown and completely softened.

We serve the soup hot in a serving bowl along with the toasted bread.

We let the soup simmer on low heat for 2 minutes to combine flavors.

We add 1 cup cream (or ½ cup cream and ½ cup milk)

We return the mushrooms set aside back into the soup

We blend the remaining soup using a hand blender until creamy and smooth.

We remove a portion of the cooked mushrooms and set them aside.

We cover the pot and let it cook for 10 minutes until the mushrooms are done.

We season with salt, black pepper, and thyme to taste.

We add 2 cups chicken stock or broth, stirring until the flour dissolves.

We add 3 tablespoons flour and stir until it disappears.

We cut white toast bread into small cubes.

We add the grated garlic and stir until fragrant.

We add the diced onion and sauté until softened.

We place 4 cubes of butter and 1 tablespoon oil in a pot over heat.

We grate 3 garlic cloves.

We dice 1 medium onion into small cubes.

We cut the mushrooms into small cubes and set them aside.

We clean the mushrooms with a damp cloth without washing them.

We prepare 600 g fresh mushrooms, using both brown and white types.

We brush the bread with a mixture made of 3 tablespoons butter, 2 garlic cloves, and dried or fresh parsley, then bake it until toasted.

We place the bread cubes on a baking tray.