Waitrose and Partners
Creamy mushroom soup with garlic toasts

Creamy mushroom soup with garlic toasts

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
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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  • 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


  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.


Typical values per serving when made using specific products in recipe


1,218kJ/ 291kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating