Creamy mushroom soup

This take on a classic cream of mushroom soup uses both fresh and dried mushrooms for an especially intense umami flavour that’s mellowed with the velvety smooth addition of cream and delectable garlic toast.

Tip: Try swapping parsley for fresh tarragon – its aniseed flavour works really well with the mushrooms and cream.

Ingredients

  Metric  Cups  Imperial 

• 2 tbsp olive oil
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped
• 2 sprigs thyme
• 500 g mixed mushrooms (flat, chestnut or portabella), chopped
• 1.2 l vegetable stock, hot
• 2 tbsp dried porcini mushrooms
• 1 half ciabatta loaf, cut into 8 slices
• 1 large garlic clove, halved
• 1 tbsp finely chopped parsley
• 100 ml single cream

• 2 tbsp olive oil
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped
• 2 sprigs thyme
• 17.6 oz mixed mushrooms (flat, chestnut or portabella), chopped
• 2.1 pints vegetable stock, hot
• 2 tbsp dried porcini mushrooms
• 1 half ciabatta loaf, cut into 8 slices
• 1 large garlic clove, halved
• 1 tbsp finely chopped parsley
• 3.5 fl oz single cream

• 2 tbsp olive oil
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped
• 2 sprigs thyme
• 17.6 oz mixed mushrooms (flat, chestnut or portabella), chopped
• 5.1 cups vegetable stock, hot
• 2 tbsp dried porcini mushrooms
• 1 half ciabatta loaf, cut into 8 slices
• 1 large garlic clove, halved
• 1 tbsp finely chopped parsley
• 0.4 cup single cream

Details

• Cuisine: Mushrooms
• Recipe Type: Soup
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Serves: 4

Step-by-step

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.

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