Name: Mushroom Soup with Garlic Confit Toast
Ingredients: For Garlic Confit; heads of garlic, cloves peeled (amount depends on size); Olive oil (enough to cover the garlic cloves); For the Soup; yellow onion, finely chopped; olive oil; assorted mushrooms, cleaned and sliced (such as a mix of portobello and baby bella mushrooms); unsalted butter; garlic, minced; white wine; heavy cream; water; fresh thyme, chopped; Salt, to taste; Fresh ground black pepper, to taste; all purpose flour; For Serving; fresh parsley, chopped; heavy cream; For Garlic Confit Toast; garlic confit; A pinch of flaky salt; of your choice of bread

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Mushroom Soup with Garlic Confit Toast

Combine garlic cloves and olive oil in a saucepan over low heat. Cook for 30-60 minutes, until the garlic is soft, buttery, and creamy.

Allow cooling to room temperature before using.

Heat oil in a medium pot over medium-high heat. Sauté onion for 3 to 5 minutes until golden.

Add the sliced mushrooms and cook until they release their moisture, and it evaporates. Add thyme and mix.

Stir in the butter and flour. Mix well and cook until the butter is fully melted.

Pour in the water, season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.

Add the heavy cream, reduce the heat further, and let it simmer.

Sprinkle with fresh parsley and a pinch of flaky salt.

Serve the soup with a sprinkle of fresh parsley, a drizzle of heavy cream, and garlic confit toast on the side.

heads of garlic, cloves peeled (amount depends on size)

Olive oil (enough to cover the garlic cloves)

assorted mushrooms, cleaned and sliced (such as a mix of portobello and baby bella mushrooms)

Yarin Shachagi

Mushroom Soup with Garlic Confit Toast

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