Creamy mushroom soup with garlic toast

Serves: 4

Know your nutrients

Calories

282 -

Fat

15.9g -

Saturates

4.9g -

Sugars

7.2g -

Salt

2.83g -

Protein

10.4g -

Carbs

24.2g -

Fibre

7.3g -

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Creamy mushroom soup with garlic toast Recipe: Veggie

Ingredients
Method

Ingredients:

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 hot vegetable stock
2 tbsp dried porcini mushrooms
1 half ciabatta loaf, cut into 8 slices
1 large garlic clove, halved
1 tbsp parsley, finely chopped
100ml single cream

method:

Heat one tablespoon of the oil in a large saucepan and cook the onion, celery and thyme for five minutes until softened. Add the fresh mushrooms, cook for two 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, whiz until smooth. Divide among serving bowls, drizzle with the cream and serve with the garlic toasts on the side.

Print Recipe www.waitrose.com/recipes