Cream of Mushroom Soup with Garlic Herb Croutons

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

2 tablespoons extra virgin olive oil

4 to 6 cloves garlic, smashed

1 medium shallot, chopped

4 tablespoons salted butter

6 cups wild mushrooms, sliced

3 cups cremini mushrooms, sliced

2 tablespoons chopped fresh sage

1 tablespoon fresh thyme leaves

1 tablespoon balsamic vinegar

6 cups low sodium chicken or vegetable broth

1 cup heavy cream or canned coconut milk

½ cup grated manchego or parmesan cheese

subheading: GARLIC HERB BREAD:

¼ cup extra virgin olive oil

2 cups roughly torn sourdough bread

2 tablespoons fresh chopped oregano, or 2 teaspoons dried oregano

2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme

2 cloves garlic, smashed

kosher salt

Note: Ingredients may have been altered from the original.

Directions at halfbakedharvest.com

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