In a medium-size saucepan add oil and place on medium heat. Add onion, garlic and saute for 2 minutes until soft, Then add the mushrooms and saute well.The mushrooms will release water at this point. The goal here is not to brown the mushrooms but rather to sweat the mushrooms.
Once the mushrooms are soft and cooked, add the stock, salt, pepper and leave it on a medium fire for about 15-20 minutes
Finally, add the cream and keep it on a low fire for about 5 minutes
Take the soup off the heat, add the soup into a blender and blend until smooth
Pour the blended soup back into the pot and simmer on a low fire until hot. At this point, if the consistency of the soup is too thick, then add a bit of stock or water to loosen it up.
Preheat oven to 180C
Cut bread into small cubes, place all the bread cubes in a medium-sized bowl
Add salt, pepper and oil and coat well
Layer the bread cubes on a flat tray and bake in the oven for 10 mins
Take off the oven cool down
Top it on top of the soup, just before servoing
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