Creamy mushroom soup

Creamy Mushroom Soup

Serves 6

  • 600 g mixed mushrooms

  • olive oil

  • 1 onion, peeled and finely sliced

  • 2 sticks celery, trimmed and finely sliced

  • 3 cloves garlic, peeled and sliced

  • a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped

  • a few sprigs of fresh thyme, leaves picked

  • 1.5 litres organic chicken or vegetable stock

  • sea salt

  • freshly ground black pepper

  • 75 ml single cream

  • 4-6 slices ciabatta bread

Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.



Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.



Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini.

Nutritional Information

Creamy mushroom soup

With grilled ciabatta on the side

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0 foodies cooked this
I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic
Serves 6
45m
Super easy
Method

Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.

Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.

Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini.

Nutritional Information Amount per serving:
  • Calories 220 11%
  • Carbs 20.4g 8%
  • Sugar 7.8g 9%
  • Fat 9.8g 14%
  • Saturates 2.9g 15%
  • Protein 12.0g 27%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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