Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Soups and stews
Ingredients: 600 g Mixed Mushrooms; 1 Onion; 3 cloves Garlic; 2 stalks Celery; Fresh Thyme; Fresh Flat-Leaf Parsley; Olive Oil; 1.5 L Vegetable Stock; 75 ml Single Cream; 6 slices Ciabatta; Extra Virgin Olive Oil

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Level

moderate

Cooking

15 min

Preparation

30 min

Ingredients

Servings

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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