A Bowl A Day

A hearty soup gets me all warm and cozy on the inside and if it has a kick to it the better coz that riot at the back of the throat is pure joy! This was done specifically for a friend that loves garlic bread so it was only natural I made a soup to go along with it.

Ingredients:

  • Butter
  • Carrots
  • Sweet corn
  • White onions
  • Celery
  • Thyme
  • Fresh white mushrooms
  • Stock
  • Salt
  • Black pepper
  • Garlic
  • Bread
  • Parsley

The Soup:

  • Melt 2 table spoons butter in a pot over medium heat then add 1 cup carrots, 1 cup onions, ½ cup celery and cook till tender but not brown.
  • Add 1 teaspoon thyme, 1 cup sweet corn, 2 pounds mushrooms and cook till soft. This will usually take 5 minutes.
  • Add the 6 cups stock to the pot (This can be vegetable or chicken stock but if you’re heavy on the seasoning and have no stock, water will do).
  • Season with salt and pepper and simmer for 30 minutes.

The Bread:

  • In a bowl, mix softened butter, finely chopped garlic, salt and finely chopped parsley.
  • Cut bread about and inch thick and spread with the buttery mix.
  • Bake bread till toasty on low heat and should take 5 to 10 minutes.

Plate your bread, serve the soup and enjoy.

Wooden plates from Aesthetic-256

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