Ingredients
For Garlic Confit
2 - 3 heads of garlic, cloves peeled (amount depends on size)
Olive oil (enough to cover the garlic cloves)
For the Soup
1 yellow onion, finely chopped
3 tbsp olive oil
1 lb assorted mushrooms, cleaned and sliced (such as a mix of portobello and baby bella mushrooms)
2 tbsp unsalted butter
1 clove garlic, minced
⅓ cup white wine
¾ cup heavy cream
2 ½ cups water
2 tsp fresh thyme, chopped
Salt, to taste
Fresh ground black pepper, to taste
4 tbsp all purpose flour
For Serving
1 tbsp fresh parsley, chopped
1 tbsp heavy cream
For Garlic Confit Toast
4 cloves garlic confit
A pinch of flaky salt
1 slice of your choice of bread
Directions
Step 1
Garlic Confit
Step 2
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.
Step 3
Allow cooling to room temperature before using.
Step 4
Make the Soup
Step 5
Heat oil in a medium pot over medium-high heat. Sauté onion for 3 to 5 minutes until golden.
Step 6
Add the sliced mushrooms and cook until they release their moisture, and it evaporates. Add thyme and mix.
Step 7
Stir in the butter and flour. Mix well and cook until the butter is fully melted.
Step 8
Add white wine and cook for 2 minutes.
Step 9
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.
Step 10
Add the heavy cream, reduce the heat further, and let it simmer.
Step 11
Adjust salt and pepper to taste.
Step 12
Prepare the Toast
Step 13
Lightly toast the bread.
Step 14
Spread garlic confit over the toast.
Step 15
Sprinkle with fresh parsley and a pinch of flaky salt.
Step 16
Serve the soup with a sprinkle of fresh parsley, a drizzle of heavy cream, and garlic confit toast on the side.
