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Supergolden Bakes

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Creamy mushroom soup with garlic croutons

September 20, 2017 by Lucy Parissi Leave a Comment

This creamy mushroom soup is like a hug in a bowl! Use both wild and cultivated mushrooms for maximum flavour.

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

Mushrooms are one of those ingredients that you either LOVE or hate. There doesn’t seem to be much middle ground and I am firmly in the love camp. I even loved mushrooms as a child – especially coated in breadcrumbs and pan fried with lots of garlic!

I try to sneak mushrooms in a lot of my recipes, but unfortunately neither of my children have embraced them yet and will literally pick them out of stir fries and casseroles. I can’t wait for them to develop slightly more sophisticated palates! I can’t remember when that kicked in for me, but I think I was a lot less fussy as a child (my mother probably would beg to differ).

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

This creamy mushroom soup came about because I had asked my husband to get me some mushrooms for the pierogi recipe I posted recently… and he came back with enough mushrooms to feed an army. I needed a way to use the surplus and making a soup seemed like the easiest way to use lots of them at once.

Now mushroom soup tastes absolutely delicious – provided, again, that you are a mushroom lover – but it it is not much of a looker. In fact, it looks slightly off putting as it is sort of sludgy grey/brown colour. But dress it up with a few fried garlic mushrooms and some croutons and you have a dinner party worthy starter!

If you would like to soup to be a bit more substantial, you could add a potato or two, which will make it a bit thicker and more velvety. Instead of potatoes, I really like adding a handful of cooked chestnuts which go really well with mushrooms and lend a bit of sweetness to the soup. You can buy them vacuum-packed or tinned these days. Leave the butter and cream out for a vegan version.

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

If you are looking for more mushroom recipes, then these are for you

  • Which one is your favourite, Chicken Marsala or Beef Bourguignon?
  • No cream in this pasta with chicken and garlic mushrooms
  • Creamy mushroom and spinach gnocchi from Salt and Lavender
  • Mushroom and lentil soup with miso from Lauren Caris Cooks
  • Quinoa spinach and mushroom risotto
This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour.

Creamy mushroom soup with garlic croutons

Lucy Parissi | Supergolden Bakes
This delicious creamy mushroom soup is easy to prepare and is equally good for lunch with some crusty bread or dressed up to serve as a dinner party starer.
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Course: Soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings

Ingredients

  • Garlic croutons
  • 4 slices stale bread cubed
  • 2 tbsp olive oil
  • ½ tsp garlic granules
  • ½ tsp dried herbs I used Herbs de Provence
  • <br>
  • 1 tbsp butter
  • 1 tbsp olive oil to fry
  • 1 onion finely diced
  • 2 garlic cloves minced
  • Garlic croutons
  • 4 slices stale bread cubed
  • 2 tbsp olive oil
  • ½ tsp garlic granules
  • ½ tsp dried herbs I used Herbs de Provence600g | 1lb 3 1/2oz mushrooms, preferably a mix of wild and cultivated, sliced
  • 100 g | 3 1/2 oz cooked chestnuts or cubed potato
  • 750 ml | 3 cups hot vegetable stock
  • 125 ml | 1/2 cup single pouring cream + extra to drizzle
  • salt and pepper to season
  • fresh thyme leaves to garnish

Instructions

  • Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until nicely coloured. Set aside.
  • Select a handful of small mushrooms and pan fry in the same pan you made the croutons for five minutes. Set aside.
  • Heat the olive oil and butter in a large pot and fry the onion and garlic over low heat until softened - about 5 minutes.
  • Stir in the remaining mushrooms and continue to fry, stirring often, for a further 5-6 minutes.
  • Add the chestnuts or potato and stock and bring to the boil.
  • Reduce the heat to a simmer and cook for 30 mins.
  • Use a blender to blitz the soup, in batches if necessary, until completely smooth.
  • Return to the pot and stir in the cream - heat until warmed through.
  • Check the seasoning and add salt and pepper to taste.
  • Serve the soup sprinkled with thyme, garnished with a drizzle of cream and olive oil, a handful of croutons and a few mushrooms.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

This creamy mushroom soup is like a hug in a bowl! Make it with both wild and cultivated mushrooms for maximum flavour. Leave the cream and butter out for a vegan version | Supergolden Bakes

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Filed Under: Soup, Vegetarian Tagged With: cream, mushrooms, soup, vegan, vegetarian

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I’m Lucy, former art director and designer, now full time blogger. I live in London with husband, two kids, two dogs and at least a dozen cake stands. So glad you have stopped by, hope you are hungry!

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