Creamy mushroom soup with garlic toasts

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes
  • Serves:4


    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 


    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.

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