Turkuaz Kitchen Mushroom Soup With Garlic Bread

This Creamy Mushroom Soup with Crispy Garlic Bread by Betul Tunc from Turkuaz Kitchen is a perfect comfort meal. The rich, earthy flavors of the mushrooms pair wonderfully with the crispy garlic bread. Betul serves this soup with garlic bread, but it also goes well with a fresh green salad, a grilled cheese sandwich, or roasted vegetables.

Turkuaz Kitchen Mushroom Soup and Garlic Bread Ingredients

For The Soup:

• 2 Tbsp Butter
• 1 Tbsp Olive Oil
• 1 Small Onion, Chopped
• 1 Medium Potato, Chopped
• 2 Cloves Garlic, Minced
• 1 Pound Fresh Mushrooms (Champignon)
• 2 Cups Chicken Stock
• 1/4 Cup Heavy Cream
• 1/4 Cup Milk
• 1/2 Cup Warm Water
• Salt And Black Pepper To Taste

For The Garlic Bread:

• 1 Loaf Of French Bread
• 4 Tbsp Butter, At Room Temperature
• 1 Head Garlic, Roasted
• Red Pepper Flakes To Taste
• 1/4 Cup Fresh Parsley, Chopped
• Pinch Of Salt

How To Make Turkuaz Kitchen Mushroom Soup With Garlic Bread

1. Sauté the vegetables: In a medium pot, heat butter and olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened. Add potatoes and garlic, and continue to cook, stirring occasionally, for 2-3 minutes.
2. Cook the mushrooms: Add mushrooms and a pinch of salt to the pot. Sauté until the mushrooms are tender, about 4-5 minutes.
3. Add liquids and simmer: Pour in the chicken stock, heavy cream, milk, and warm water. Season with black pepper. Increase the heat to medium-high and bring the soup to a simmer. Cook for 10-12 minutes.
4. Prepare the garlic bread: While the soup is simmering, preheat the oven to 400°F. In a small bowl, combine butter, roasted garlic, salt, red pepper flakes, and parsley. Spread the garlic butter mixture over the sliced bread. Line the bread on a baking sheet and toast until lightly browned, about 4-5 minutes.
5. Blend the soup: Take a small cup of cooked mushrooms out of the soup and set them aside. Blend the remaining soup until smooth using an immersion blender or a regular blender. Return the reserved mushrooms to the pot and bring the soup to a simmer for just a minute.
6. Serve: Ladle the soup into bowls. Sprinkle with chopped parsley and black pepper before serving. Serve with warm, crispy slices of garlic bread.

Recipe Tips

• Choose Fresh Mushrooms: Fresh mushrooms give the best flavor and texture. Look for mushrooms that are firm and have a fresh, earthy smell.
• Roast Garlic Ahead: Roasting the garlic ahead of time can save you time when preparing the garlic bread. Simply roast the garlic in the oven at 400°F for about 30-40 minutes until soft and fragrant.
• Blending: If you prefer a chunkier soup, blend only half of the soup and leave the rest as is for more texture.

What To Serve With This Creamy Mushroom Soup

In the recipe video, Betul serves this creamy mushroom soup with crispy garlic bread, but you can also serve it with a fresh green salad, a classic grilled cheese sandwich, or roasted vegetables.

How To Store Leftovers

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: The soup can be frozen in an airtight container for up to 2 months. For best results, freeze in individual portions to make reheating easier.

How To Reheat Leftovers

• Stovetop: Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through.
• Microwave: Place the soup in a microwave-safe bowl, cover, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.

Mushroom Soup Nutrition Facts

• Calories: 220
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 500mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 5g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Tomato Soup Recipe
• Turkuaz Kitchen Chicken Noodle Soup
• Turkuaz Kitchen French Onion Soup
• Turkuaz Kitchen Cheesy Dinner Roll