Mushroom Soup
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.
Servings: 4 servings
Calories: 404kcal
Ingredients
For the croutons
- 4 slices stale bread cubed
- 2 tbsp olive oil
- ½ tsp garlic granules
- ½ tsp dried herbs I used Herbs de Provence
- 1 tbsp butter
- 1 tbsp olive oil to fry
- 1 onion finely diced
- 2 garlic cloves minced
- ½ tsp dried herbs I used Herbs de Provence
For the soup
- 1 lb 3 ½ oz (600g) mushrooms, preferably a mix of wild and cultivated, sliced
- 3 ½ oz (100g) cooked chestnuts or cubed potato
- 3 cups (750ml) hot vegetable stock
- ½ cup (125ml) 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 colored. 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.
Nutrition
Calories: 404kcal | Carbohydrates: 38g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 1237mg | Potassium: 713mg | Fiber: 3g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 2mg
