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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
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80p/100mlThis creamy, mushroom soup is earthy, filling and served with toasted, garlic-buttered ciabatta and a drizzle of cream.
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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.
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
Energy | 1,218kJ/ 291kcals |
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Fat | 15.6g |
Saturated Fat | 5g |
Carbohydrates | 27.6g |
Sugars | 4.2g |
Fibre | 6.5g |
Protein | 10.1g |
Salt | 0.6g |
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80p/100ml0kg added
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17p each est.Price per unit
£1.10/kg0 added
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65pPrice per unit
65p each0 added
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80pPrice per unit
40p/10g0 added
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£2.65Price per unit
£13.25/kg0 added
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£3.00Price per unit
£1.50/100g0 added
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£3.10Price per unit
£10.34/100g0 added
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£2.35Price per unit
58.8p/100g0 added
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70pPrice per unit
70p each0 added
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£1.85Price per unit
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£1.15Price per unit
38.3p/100ml