Informations supplémentaires
30 min.
|
460 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425° F. Chop the garlic, the onion, the parsley and the sun-dried tomatoes. Slice the mushrooms. Cut the bread, in half, lengthwise.
2. Make the garlic bread
In a bowl, mix half of the garlic and half of the parsley with 2 tbsp of softened butter. Spread over the slices of bread and cook in the oven for 6-8 minutes.
3. Cook the onions and the mushrooms
In a pot over medium-high heat, add a drizzle of olive oil. Add the onions and cook for 3-4 minutes. Add the mushrooms, the sundried tomatoes, the garlic and the spice blend. Season with salt and pepper and cook for another 5-6 minutes.
4. Assemble
In the same pot, add the bouillon cube, the spinach and 2 2P | 3 3P cups of water. Lower the heat, cover and simmer for 10-15 minutes. Then add the cream, the parmesan and the rest of the parsley.
5. Plate your dish
Serve the tuscan mushroom soup with the garlic bread. Bon appétit!
1unitYellow Onion(s)
2unitGarlic Clove(s)
4unitSun-Dried Tomatoes
150gCremini Mushrooms
30gGrana Padano Cheese
50gBaby Spinach
180mlCream 18%
1unitVegetable Broth Cube(s)
1unitFresh Italian Parsley
1unitDemi Baguette
7.5gSpice Mix (dried thym,smoked paprika)
What you need
Baking sheet, pot.
460 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
56g
19%
fat
20g
31%
cholesterol
59mg
20%
fiber
7g
28%
protein
16g
saturated
11g
55%
sodium
1261mg
53%
sugar
16g
trans
0g