Creamy mushroom soup with garlic toasts

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4


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.