Classic country mushroom soup RecipePrint This
Prepare all ingredients with food processor
Heat butter in deep pot over medium heat
Toss in onion, let it brown slightly
Add in carrots and potatoes
Place in all mushroom and oregano herbs. Stir well and let brown for another 3 minutes.
Pour chicken stock and water into mixture.
Bring to boil, then simmer for 40minutes. Let cool before transfering to blender, blend to desired texture.
Pour blended mixture back to deep pot and warm it up with medium heat.
Add more Oregano herbs if you want a prominent herb flavor. Salt to taste.
Ladle cream slowly into soup
Make a cavity inside foccacia bread. Airfry for 4 minutes at 180 degree celcius
Slice foccacia bread and spread garlic onto it. Airfry for 3 minutes at 180 degree celcius.
Ladle soup into crunchy bread and garnish with some chopped mushrooms
Or serve soup in a bowl, dip in that crunchy garlic bread into hot soup and have a big bite… Enjoy!