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    Creamy mushroom soup with garlic toasts

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    Creamy mushroom soup with garlic toasts

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

    Serves: 4

    Ingredients

    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 

    Method

    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.

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    Cook’s tip

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

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