Kookboek
Creamy mushroom soup
Ingrediƫnten
- 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
Stappen
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Stap 1
Brush the mushrooms clean, then finely slice.
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Stap 2
Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
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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.
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Stap 4
Spoon out 4 tablespoons of mushrooms, and keep for later.
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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.
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Stap 6
Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
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Stap 7
Pour in the cream, bring just back to the boil, then turn off the heat.
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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.
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Stap 9
Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.