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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.95Price per unit
89.5p/100mlThis creamy, mushroom soup is earthy, filling and served with toasted, garlic-buttered ciabatta and a drizzle of cream.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat 1 tbsp of the oil in a large saucepan and cook the onion, celery and thyme for 5 minutes until softened. Add the fresh mushrooms, cook for 2 minutes, then stir in the stock and dried mushrooms. Cover and simmer gently for 20 minutes.
Meanwhile, preheat a ridged griddle pan and cook the slices of bread for 1-2 minutes each side until bar-marked. Rub the toast with the cut surface of the garlic, drizzle with oil and sprinkle with parsley.
Remove the soup from the heat, discard the thyme stalks, then using a stick blender, whizz until smooth. Divide among serving bowls, drizzle with the cream and serve with the garlic toasts on the side.
Try swapping the parsley for fresh tarragon – its aniseed flavour works really well with the mushrooms and cream.
Typical values per serving when made using specific products in recipe
Energy | 1,218kJ/ 291kcals |
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Fat | 15.6g |
Saturated Fat | 5g |
Carbohydrates | 27.6g |
Sugars | 4.2g |
Fibre | 6.5g |
Protein | 10.1g |
Salt | 0.6g |
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