Creamy Parmesan Mushroom Soup | Part 5 of My Sunday Soup Series ✨ Ingredients • 24 oz baby bella mushrooms, cleaned & sliced • 5 tbsp butter (divided) • 2 tbsp olive oil (divided) • 2 shallots, thinly sliced • 4 garlic cloves, minced • ¼ cup all-purpose flour • 5 cups water + 2 tsp Better Than Bouillon chicken base (or 5 cups low-sodium chicken broth) • 1 tsp soy sauce • 2 tsp balsamic vinegar • 2 bay leaves • 1 tsp fresh thyme, chopped • 1 tsp fresh rosemary, chopped • 1 Parmesan rind (optional but adds flavor) • ½ cup heavy cream • ½ cup grated Parmesan cheese (plus extra for topping) • ¼ tsp ground nutmeg • Salt and black pepper to taste Garlic-Herb Croutons • 5 cups bread cubes • 3 tbsp olive oil • 1½ tsp garlic salt • 1 tsp Italian seasoning Directions 1. Make the croutons: Toss bread cubes with olive oil, garlic salt, and Italian seasoning. Spread on a sheet pan and bake at 400°F for 15–20 minutes, stirring once halfway through, until golden and crisp. 2...