4 Serves
50 Mins
Using a chef's knife and cutting board, finely chop the garlic and onions.
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Vitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
66 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
91 mg / 1,250 mgPotassium
631 mg / 4,700 mgSodium
25 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a medium-sized pot over the stove, combine the olive oil, chopped garlic, onions, and water. Sauté on low heat for 20 minutes until the aromatics are softened.
Clean and slice the mushrooms, then add them to the pot along with additional water and heavy cream. Cover and simmer for 15 minutes.
Remove the pot from the heat. Season the soup with salt and black pepper to taste.
Transfer the mixture to a blender and process until completely smooth and liquefied.
Ladle the soup into bowls and garnish with croutons before serving.
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