Creamy mushroom soup




6 personen

45 minuten


  • 600 g mixed mushrooms
  • 1 onion
  • 2 sticks celery
  • 3 cloves garlic
  • a few sprigs fresh flat-leaf parsley
  • a few sprigs fresh thyme
  • olive oil
  • 1.5 l vegetable stock
  • 75 ml single cream
  • 6 slices ciabatta
  • extra virgin olive oil


  1. Stap 1

    Brush the mushrooms clean, then finely slice.

  2. Stap 2

    Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.

  3. Stap 3

    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.

  4. Stap 4

    Spoon out 4 tablespoons of mushrooms, and keep for later.

  5. Stap 5

    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.

  6. Stap 6

    Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.

  7. Stap 7

    Pour in the cream, bring just back to the boil, then turn off the heat.

  8. Stap 8

    Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.

  9. Stap 9

    Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.