Creamy mushroom soup with garlic toasts

Name: Creamy mushroom soup with garlic toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, roughly chopped; 2 celery stalks, chopped; 2 sprig/s thyme; 500 g mixed mushrooms, such as flat mushrooms, chestnut mushrooms or portabella mushrooms, chopped; 1.2 L Cooks’ Ingredients vegetable stock, hot; 2 tbsp dried Cooks’ Ingredients Porcini Mushrooms; 1 half ciabatta loaf, cut into 8 slices; 1 large garlic clove, halved; 1 tbsp finely chopped parsley; 100 ml single cream

This creamy, mushroom soup is earthy, filling and served with toasted, garlic-buttered ciabatta and a drizzle of cream.

4 out of 5 stars(1) Rate this recipe

VegetarianHealthy

Serves4
CourseStarter
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

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

Method

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.