Creamy mushroom soup with garlic toasts
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.
Try swapping the parsley for fresh tarragon – its aniseed flavour works really well with the mushrooms and cream.
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