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