French Provençal Garlic Mushroom Soup | With Crispy Herb Baguette

Clean the brown button mushrooms with a damp kitchen towel, then cut them into thicker slices. Peel and finely chop the shallots. Peel the garlic cloves: leave half of them whole for subtle aroma, and thinly slice the other half.

In a heavy-bottomed pot, heat the extra virgin olive oil and half of the butter (20 g). Add the sliced brown button mushrooms and sauté over high heat for 6-8 minutes until nicely golden brown and caramelized. Remove one-third of the mushrooms into a small bowl to reserve for serving.

Add the remaining butter (20 g), finely chopped shallots, and both the whole and sliced garlic to the mushrooms left in the pot. Cook over medium heat for 3-4 minutes until the shallots become translucent and fragrant.