Mushroom Soup

Dice the white onion and mince the garlic cloves.

In a pan, melt butter and sauté the diced onions and minced garlic until fragrant.

Slice the brown button mushrooms and shiitake mushrooms.

Add all the sliced mushrooms to the pan with the onions and garlic, and cook them down.

Deglaze the pan with white wine and cook until the alcohol evaporates.

Stir in the flour and cook for 3-5 minutes to create a roux.

Pour in the beef stock and add a bunch of thyme.

Cover the pan and let the soup simmer for about 30 minutes.

Stir in the Worcestershire sauce, soy sauce, and cooking cream.

Season with salt and pepper to taste and mix until well combined.

Cut the bread into small cubes for the croutons.

In a separate pan, toast the bread cubes with olive oil until they are crisp and golden.

Sprinkle Parmesan cheese over the hot croutons and toss to coat.

Ladle the hot mushroom soup into a serving bowl.

Garnish the soup with a swirl of cream, chopped parsley, extra sautéed mushrooms, and the homemade croutons. Enjoy!