Creamy mushroom soup with garlic toasts

  • Vegetarian


2 tbsp olive oil
1 onion, roughly chopped
2 celery stalks, chopped
2 sprigs thyme
500g mixed mushrooms, such as flat mushrooms, chestnut mushrooms or portabella mushrooms, chopped
1.2 litres Cooks’ Ingredients vegetable stock, hot
2 tbsp dried Cooks’ Ingredients Porcini Mushrooms
1 half ciabatta loaf, cut into 8 slices
1 large clove garlic, halved
1 tbsp finely chopped parsley
100ml single cream 


1. 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.

2. 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.

3. 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.

Cook’s tip

Try swapping the parsley for fresh tarragon – its aniseed flavour works really well with the mushrooms and cream.

Creamy mushroom with garlic toasts
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,218kJ
Fat 15.6g
Saturated Fat 5g
Carbohydrate 27.6g
Sugars 4.2g
Protein 10.1g
Salt 0.6g
Fibre 6.5g

per serving

Click here for more information about health and nutrition

4 stars

Average user rating Based on 20 ratings

This recipe was first published in Thu Oct 27 08:49:00 BST 2016.