Creamy Mushroom Soup with Toast

Name: Creamy Mushroom Soup with Toast
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 250 g Brown or white mushrooms, sliced; 10 g Butter; 1 tsp Olive oil; Onion, finely chopped × ½; 2 g Salt; 1 clove Garlic clove, crushed; ¼ tsp Dried thyme; Potato, peeled and diced × ½; 300 ml Vegetable stock; 40 ml Cooking cream; 0.5 g Black pepper; 1 tbsp Fresh parsley, chopped; 1 slice Crusty white bread

45 min · Easy · Serves 1

465 kcal per serving · 16g protein

Browned mushrooms blended with potato, stock and a little cream into a smooth, savoury soup. A few mushroom slices and golden toast finish the bowl.

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Ingredients

250 g Brown or white mushrooms, sliced
10 g Butter
1 tsp Olive oil
Onion, finely chopped × ½
2 g Salt
1 clove Garlic clove, crushed
¼ tsp Dried thyme
Potato, peeled and diced × ½
300 ml Vegetable stock
40 ml Cooking cream
0.5 g Black pepper
1 tbsp Fresh parsley, chopped
1 slice Crusty white bread

Method

Brown the first batch of mushrooms

Heat half the butter and oil in a pot over medium-high heat. Brown half the sliced mushrooms for 5–7 minutes, leaving them undisturbed between stirs. Work in smaller batches for extra servings so they fry rather than steam.
Brown the second batch

Move the browned mushrooms to a plate and brown the rest in the remaining butter and oil for another 5–7 minutes. Reserve a small spoonful of slices per bowl for the top.
Soften the onion

Lower the heat to medium, add the chopped onion and a pinch of the salt to the same pot and cook for 5 minutes, stirring, until soft and translucent. Add a spoonful of water if the pot becomes dry.
Add the garlic and thyme

Stir in the crushed garlic and dried thyme and cook for 1 minute, until fragrant.
Simmer with the potato

Return the browned mushrooms to the pot (keep the spoonful for the top aside), add the diced potato and vegetable stock, bring to a boil, then cover and simmer over low heat for 15 minutes, until the potato is soft enough to crush with a spoon.
Blend with the cream

Stir in the cream and blend carefully until smooth and pourable. Reheat gently without a hard boil. Add a splash of hot water if needed to loosen.
Toast the bread

Toast the bread in a toaster or a dry pan over medium heat for 3 minutes, until golden and crisp.
Season and serve

Taste and season, then ladle into a warm bowl. Spoon the reserved mushrooms slightly off centre, add the chopped parsley and serve with the golden toast. Keep the toast crisp until serving.