How to make
Chop the onion finely, and the mushrooms into chunks. Melt the butter in a pot and saute the onion.
Add the mushrooms and season with salt. Cook them for 10 minutes, or until they soften, stirring occasionally .
Sift in the flour and stir to avoid clumping.
Pour in the milk and water. Simmer for around 30 min. Season with salt and nutmeg, and blend the soup to a creamy consistency. Cut the bread into small cubes.
Place them into a baking tray, season with herbs and spices of your preference and mix well. Cut the butter into small pieces and place them on the croutons. Bake for 15-20 min in a preheated oven to 390°F (200 degrees), tossing from time to time.
Serve the mushroom soup with the crispy croutons.
