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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.
Cook’s tip
Try swapping the parsley for fresh tarragon – its aniseed flavour works really well with the mushrooms and cream.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,218kJ/ 291kcals
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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