
Creamy Mushroom Soup
Level
moderate
Cooking
15 min
Preparation
30 min
Ingredients
Servings
2
Mixed Mushrooms | 600 g |
Onion | 1 |
Garlic | 3 cloves |
Celery | 2 stalks |
Fresh Thyme a few sprigs | |
Fresh Flat-Leaf Parsley a few sprigs | |
Olive Oil | |
Vegetable Stock or chicken stock | 1.5 l |
Single Cream | 75 ml |
Ciabatta | 6 slices |
Extra Virgin Olive Oil |
How to cook
Prepare ingredients
- Brush the mushrooms clean, then finely slice.
- Peel the onion and garlic, trim the celery and finely slice everything.
- Pick the thyme and parsley leaves, and finely chop the parsley stalks.
Start cooking
- Heat a splash of olive oil in a large saucepan over medium heat.
- Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the vegetable stock into the pan and bring to a boil over medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
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