I discovered the perfect way to warm and comfort your heart on a gloomy, wet day… Chef Chloe’s Cream of Mushroom Soup with a side of out-of-this-world Garlic Bread. You will never eat soup from a can again or resort to pre-made frozen garlic bread after experiencing this!!
2 tablespoons olive oil
1 onion, roughly chopped
1 pound white mushrooms, trimmed and coarsely chopped
1 garlic clove
1/4 cup dry white wine
3 cups of water
2 teaspoons sea salt
1/2 cup canned coconut milk, mixed well before measuring
Freshly ground pepper
1/4 cup chopped Italian parsley
1.) In a large pot, heat oil over medium-high heat and cook onion and mushrooms until soft. Add garlic and cook for 1 minute more, until fragrant. Add wine and reduce until almost dry. Add water and salt and whisk thoroughly. Bring to a boil, covered, then reduce heat and let summer, covered, about 10 minutes.
2.) In batches, transfer soup to a blender and purée until almost smooth. Return to pot and stir in coconut milk. Reheat the soup. Season with salt and pepper. Divide among bowls and garnish with parsley.
1/2 cup vegan butter
1/4 cup nutritional yeast
6 garlic cloves, minced
Dried or fresh parsley for garnish
1.) Preheat the oven to a broil
2.) Combine butter, nutritional yeast, garlic in a small microwave-safe bowl or saucepan. Heat in the microwave or in a small saucepan over low heat until the butter is melted. Stir until combined.
3.) Slice the baguette in half horizontally and Place each half, cut side up, on a baking sheet. Spread the garlic mixture over each half. You may not need to use all of the garlic mixture. You can refridgerate or freeze any leftover garlic mixture for another use. Sprinkle parsley over each half and broil for about 2 minutes. Make sure to check very frequently until lightly browned. Keep your eyes on the garlic bread – it can burn very quickly!