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Creamy Mushroom Soup with Thyme & Garlic Flavored Baguette

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Thursday, August 9, 2012

Creamy Mushroom Soup with Thyme & Garlic Flavored Baguette



You already know that I am a huge fan of creamy soups and that I also love mushrooms, so this combination is amazing for me! I was inspired by this recipe I found here and immediately decided to make it myself. As most creamy soups this is a very easy recipe, ready in less than half an hour so you won't spend a lot of time in the kitchen. The crispy flavorful baguettes go perfectly with this soup. You can also try croutons.

This recipe can also be vegan, just skip the yoghurt part. The taste will be pretty much the same. Yoghurt is great for garnish as it creates a lovely contrast and it also makes the soup whiter. I used homemade kefir which is really healthy if you don't use UHT and use only natural, hormone-free milk. If you want to know more about milk kefir I found this useful article here.  


Ingredients for about 6 servings:

1,5L water
1 medium celery root, peeled and cut in chunks
1 medium onion, peeled and quartered
300-350g Champignon/Portobello mushrooms, cut in chunks, stems removed (you can use the stems to prepare a delicious Brown Rice Mushroom Pilaf)
1 potato, peeled and cut in chunks
1 medium parsley root, cut in chunks
sea salt, to taste
ground pepper, to taste
sour cream, yoghurt - optional (I used homemade kefir)
some parsley, for garnish

For baguettes:

1 baguette, sliced
thyme
3-4 garlic cloves, mashed
1 tbsp olive oil
sea salt



Directions:

Bring water to a boil in a large pot.

Add celery and parsley root, onion, potato - all cut in chunks.

Add salt and pepper to taste.

Let them boil for about 15 minutes then add the mushrooms, cut in chunks.

Boil for another 10 minutes and remove from heat.  

Meanwhile, preheat the oven at 400 degrees F.

Slice the baguette and brush each slice with some olive oil.  Add some mashed garlic cloves on top of each slice and sprinkle with thyme and salt.

Bake them for 15 minutes or until they're crisp.


Now let's get back to the soup. Using a vertical blender, blend well until creamy. Add some yoghurt or sour cream if you want to make it whiter.

Serve with parsley, sour cream and crisp baguette!

Enjoy!



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3 Comments:

At August 9, 2012 at 2:02 PM , Blogger Julia said...

This looks so delicious!

 
At August 9, 2012 at 4:49 PM , OpenID herbivoresheaven said...

Mmm, I love creamy mushroom soup! And portobellos make it even better, yum!

 
At August 9, 2012 at 11:19 PM , Blogger Gourmandelle said...

Thank you! It was the first time I made and ate mushroom soup and I fell in love with this dish :)

 

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