Tuscan Creamy Mushroom Soup
with garlic bread
Ingredients
- Yellow Onion(s)
- Garlic Clove(s)
- Sun-Dried Tomatoes
- Cremini Mushrooms
- Grana Padano Cheese
- Baby Spinach
- Cream 18%
- Vegetable Broth Cube(s)
- Fresh Italian Parsley
- Demi Baguette
- Spice Mix (dried thym,smoked paprika)
Necessary elements
Baking sheet, pot.
1. Preheat the oven to 425° F. Chop the garlic, the onion, the parsley and the sun-dried tomatoes. Slice the mushrooms. Cut the bread, in half, lengthwise.
2. In a bowl, mix half of the garlic and half of the parsley with 2 tbsp of softened butter. Spread over the slices of bread and cook in the oven for 6-8 minutes.
3. In a pot over medium-high heat, add a drizzle of olive oil. Add the onions and cook for 3-4 minutes. Add the mushrooms, the sundried tomatoes, the garlic and the spice blend. Season with salt and pepper and cook for another 5-6 minutes.
4. In the same pot, add the bouillon cube, the spinach and 2 2P | 3 3P cups of water. Lower the heat, cover and simmer for 10-15 minutes. Then add the cream, the parmesan and the rest of the parsley.
5. Serve the tuscan mushroom soup with the garlic bread. Bon appétit!