4 garlic cloves, finely chopped plus 1 whole one for rubbing on the toast
6 sprigs of fresh thyme plus a couple more to garnish on top
½ cup dry white wine
4-6 cups water
Sourdough- sliced into ½ inch thick pieces
Gruyere cheese
Kosher salt and freshly ground cracked black pepper
DIRECTIONS
Heat up a large stock pot with the butter and 2 tablespoons extra virgin olive oil.
Add in the shallots and fresh thyme and season well with salt and cracked black pepper.
Saute for 5 minutes until the shallots are translucent and then add in the garlic. Saute for a couple more seconds and then add in the mushrooms and season again with salt and cracked black pepper. Saute for 5 minutes to cook down the mushrooms and let them release all their mushroomy flavor.
Pour in the wine and then the water. Bring to a boil and let simmer for 15-20 minutes on medium low.
Remove the thyme stocks and pour the soup into a blender (I love my vitamix for this since it really breaks down the mushrooms and gives it a creamy texture) and blend, leaving 1-2 cups of mushrooms sliced behind for some added texture.
Pour everything back into the pot and bring to a boil. Check for seasoning and simmer for another 10-15 minutes. I like to reduce it a bit to thicken and bring out even more flavor.
While the soup is simmering make the garlic toast. Heat up a pan with the remaining 2 tablespoons extra virgin olive oil and add in the sourdough. Toast on one side until golden and then flip over. When both sides are golden and crisp, remove from the pan and rub the remaining whole garlic clove all over it.
Place the soup in individual bowls that are oven proof and place in the garlic toast. Grate the gruyere on top of the garlic toast (I go heavy on this…) garnish with some extra sprigs of thyme and then into the oven and broil for 4-5 minutes until the cheese is melted and lightly golden. Remove and eat right away.
Serve with a juicy glass of wine, turn up the music and light those candles. The most delicious and fun night in with your special someone.
