Creamy mushroom soup (Image: Getty)
shared his creamy mushroom soup recipe that is perfect with a loaf of ciabatta.
Taking only 45 minutes to be ready to eat, it’s the ideal meal for a lazy evening indoors.
“I love the intensely earthy flavours in this smooth cream of mushroom soup – it’s a classic,” beamed.
The professional cook is sure to get your tastebuds going with his addition of herbs, such as parsley and thyme.
Cosy up with a warming bowl of mushroom soup with the chef’s “super easy” .
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Slicing mushrooms (Image: Getty)
Mushroom soup
Serves: six people
Ingredients
600g mixed mushrooms
One onion
Two sticks of celery
Three cloves of garlic
A few sprigs of fresh flat-leaf parsley
A few sprigs of fresh thyme
Olive oil
1.5 litres organic chicken or vegetable stock
75ml single cream
Six slices of ciabatta
Extra virgin olive oil
Chopping celery (Image: Getty)
Method
Peel and finely slice the onion, celery, mushrooms and garlic, then pick the parsley and finely chop the stalks. Pick the thyme leaves.
Heat a dollop 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 until softened.
Spoon out four tablespoons of mushrooms to keep for later. 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.
Season with salt and black pepper, then whiz with a stick blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.
Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle with extra virgin olive oil.
Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta on the side.