This rich and Creamy Mushroom Soup is perfect for winter with it's deep earthy flavors. Serve with crusty bread for dipping and lemon!
Ingredients 600 g mixed mushrooms
1 onion 2 sticks of celery
3 cloves of garlic
A few sprigs of fresh flat-leaf parsley
A few sprigs of fresh thyme
Olive oil
1.5 litres organic chicken or vegetable stock
75 ml single cream
6 slices of ciabatta
Extra virgin olive oil Method - Brush the mushrooms clean, then finely slice. - Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves. - Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened. - Spoon out 4 tablespoons of mushrooms, and keep for later. - Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes. - Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat. - Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil. - Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.