Creamy Mushroom Soup with Garlic Sourdough Recipe
Introduction
Let’s get soup-er cosy! Creamy mushroom soup meets golden, crispy garlic sourdough in this bowl of comfort that’s practically begging to be dunked, dipped and devoured.
Ingredients
Soup & toppings
Garlic Sourdough
Method
1
Melt the butter in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened
2
Add the white and Swiss brown mushrooms and cook for 10 minutes, stirring occasionally, until softened and they have released their moisture
3
Pour in the vegetable stock, season with salt and pepper, then bring to a boil. Reduce the heat to a gentle simmer and cook uncovered for 15 minutes
4
While the soup is simmering, preheat your oven to 200°C (180°C fan-forced). Mix together the melted butter, crushed garlic and chopped parsley. Brush generously over both sides of the Bakers Delight Sourdough Sourdough Vienna slices and place onto a lined baking tray. Bake for 10–12 minutes, flipping halfway, until golden, crispy and fragrant
5
Before adding the crème fraîche, use a slotted spoon to remove a handful of the cooked mushrooms and set them aside for the topping
6
Heat a drizzle of olive oil in a frying pan over high heat and cook the reserved mushrooms for 3-4 minutes until golden and caramelised
7
Stir the crème fraîche into the soup and simmer for a further 5 minutes
8
Carefully blend the soup until completely smooth using a stick blender or blender. Return the soup to the pot and warm
9
Ladle into bowls and drizzle with a little olive oil, add small dollops of Greek yoghurt then use a chopstick or skewer to gently swirl it through the soup
10
Top with the fried mushrooms, fresh parsley and thyme leaves. Serve immediately with the warm garlic sourdough for dipping
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