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

Creamy mushroom soup with garlic croutons

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.
Course Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Lucy Parissi | Supergolden Bakes

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.