Creamy mushroom soup with garlic bread

Name: creamy mushroom soup with garlic bread
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 300 gram potato peeled, in equal pieces; 3 clove garlic pressed; 250 gram mushroom in quarters; 250 gram mixed mushroom in pieces; 1 tablespoon apple vinegar; 1 tablespoon vinegar; 1 liter mushroom broth; 1 liter vegetable stock; 125 gram salted butter at room temperature; 1 hand parsley finely chopped; 1 tablespoon parsley finely chopped, to sprinkle; 1 baguette; 125 milliliters whipped cream

Preheat the oven to 200ºC. Heat the oil in a soup pan and fry the potatoes, 2 cloves of garlic, the mushrooms, half of the ...

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 200ºC.
Heat the oil in a soup pan and fry the potatoes, 2 cloves of garlic, the mushrooms, half of the mushrooms and vinegar for about 3 minutes at a high setting. Add the stock and let the soup simmer for about 20 minutes at a low setting.
In the meantime, mix the butter with the rest of the garlic and the parsley. Cut notches in the top of the baguette and fill it with garlic butter (keep 1 tablespoon apart from the butter). Place the bread on aluminum foil and bake for about 5 minutes in the oven until the butter has melted.
In the meantime, heat the remaining garlic butter and fry the rest of the mushrooms for 2-3 minutes.