Creamy Mushroom Soup with Parmesan and Thyme Toast

  • 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

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.