Mushroom cream soup with crunchy crostini

Ingredients:  

• 800g mushrooms 
• 1 Organic Brick Oven Baguette from Frusano 
• 500ml cream 
• 400ml water 
• 2 shallots (about 40g) 
• 100ml  Organic Extra Virgin Olive Oil from Lakonia
• 1/2 bunch of parsley (optional) 
• 3 cloves of garlic 
• salt 
• pepper
• nutmeg 

Directions: 

1. Preheat your oven to 210°C. 
2. Separate the parsley leaves from their stems and roughly chop the leaves. 
3. 2 tablespoons of olive oil in a pot, add the diced shallot and sauté for 1 to 2 minutes until they become transparent. 
4. the mushrooms, add them to the pan, and continue to sauté for 5-8 minutes. When the mushrooms have taken on some color, add the water and simmer for 10-15 minutes. Then puree the soup while adding the cream. 
5. generously with salt, pepper, and grated nutmeg.
6. the baguette and cut it into slices about 1 cm thick. Also cut the garlic into thick slices. Heat the remaining olive oil in a pan on low heat, add the garlic and sauté until golden. Take the pan off the heat. Briefly dip the baguette slices in the pan and then place on a baking sheet covered with baking paper. Bake the prepared crostini in the oven for 5-10 minutes until golden.
7. the soup in bowls, sprinkle with a little parsley, and serve with the crostini.