Mushroom Soup with Stuffed Mushrooms

Ingredients

• 1 lb mushrooms
• 1 medium onion
• 2 cloves garlic
• ½ cup heavy cream
• 2 slices bread
• ¼ cup parsley

Instructions

1. 1

   Finely chop 1/2 lb mushrooms, 1/2 onion, and 1 garlic clove. Slice remaining 1/2 lb mushrooms for stuffing. Heat 2 tbsp olive oil in a pot over medium; add chopped onion and cook until soft, about 5 minutes.

2. 2

   Add chopped mushrooms and 1 garlic clove to pot; cook until mushrooms release liquid and start to brown, about 8 minutes. Season with salt and pepper. Pour in 2 cups water and 1/2 cup heavy cream; simmer for 10 minutes.

3. 3

   While soup simmers, preheat oven to 375°F. Toss sliced mushrooms with 1 tbsp olive oil, salt, and pepper. Stuff each slice with a bit of chopped parsley and place on a baking sheet. Toast bread slices in oven until golden, about 5 minutes.

4. 4

   Blend soup until smooth using an immersion blender or regular blender. Return to pot and adjust seasoning. Serve soup in bowls, top with toasted bread and stuffed mushrooms, and garnish with remaining parsley.

5. 5

   For extra flavor, stir in a pinch of nutmeg or thyme if you have them.

Tools you’ll need

• Large pot
• Blender or immersion blender
• Baking sheet
• Knife and cutting board

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