Creamy Mushroom Soup With Garlic Butter Toast

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian

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Ingredients

• 1 lb, sliced cremini and white mushrooms
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 1/2 cup heavy cream
• 3/4 cup whole milk
• 1 large, diced yellow onion
• 8 thick slices crusty bread
• 3 cloves, minced garlic
• 1/4 cup grated Parmesan
• 1 tbsp olive oil
• 1 tbsp total salt, black pepper and thyme

Method (tap to check — screen stays awake)

1. Cook the mushrooms in the oil and 3 tbsp butter over high heat for 10 minutes without stirring much, until their water boils off and the edges brown deeply.
2. Add the onion and half the garlic and cook 5 minutes until the onion is soft.
3. Stir in the flour and cook 1 minute, then whisk in the broth and simmer 5 minutes until it thickens enough to coat a spoon.
4. Add the milk and cream and bring to a bare simmer, seasoning hard with salt, pepper and thyme.
5. Mash the remaining butter with the rest of the garlic, spread on the bread, top with Parmesan, and broil 3 minutes until the edges are crisp and browned.
6. Ladle the soup into bowls and serve with the hot garlic toast for dipping.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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