Creamy Mushroom Soup with Parmesan and Thyme Toast
- Cooking time: 30 mins
- Serves: 4-6
Ingredients
- 50 g butter
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, crushed
- 1 leek, white part, sliced
- 1 stick celery, diced
- 1/2 bunch fresh thyme, leaves picked
- 500 g diced mushrooms (white or brown)
- 1 L vegetarian stock
- 1 cup cream
- salt
- pepper
Parmesan and thyme toasts
- 1/2 cup finely grated parmesan
- 2 tablespoons fresh thyme leaves
- 1/2 baguette, sliced
Method
Preheat a grill to high. Line a baking tray with baking paper.
Heat the butter and oil in a large saucepan over a medium heat. Add the onion, garlic, leek, celery and thyme. Cook stirring for 5 – 7 minutes until softened. Stir through the mushrooms cook for a further 1-2 minutes. Add the stock. Bring to the boil, reduce to a simmer and over with a lid. Cook for 15 minutes.
Meanwhile; prepare the parmesan toast. Combine the parmesan and chopped thyme. Place the baguette slices onto prepared tray. Sprinkle with the parmesan mix and drizzle over a little olive oil. Place under the grill until golden.
Remove lid from soup. Cook for a further 5 minutes. Remove from the heat and stir through the cream. Season with salt and pepper. Transfer the soup to a blender and blend until smooth.
Serve soup warm topped with parmesan toasts.
