Creamy Mushroom Soup

The stars of the show. Put away the chopping board - it's time for mushrooms to be enjoyed in all their glory. The hero of this warming and filling soup - low in fat is seasonal, earthy mushrooms. Using a variety of mushrooms gives real depth of flavour. Portobellini are rich and meaty, chestnut have an earthy taste, while porcini give a nuttiness to the soup.

Serves: 4

Prepare: 15 minutes

Cook: 30 minutes

Ingredients:

• 2tbsp olive oil
• 1 onion, roughly chopped
• 2 celery stalks, chopped
• 2 sprigs thyme
• 500g mushrooms, such as flat mushrooms, chestnut mushrooms or portobellini mushrooms, sliced
• 1.2l vegetable stock, hot
• 1 large potato, chopped
• 1 half ciabatta loaf, cut into 8 slices
• 1 large garlic clove, halved
• 1tbsp finely chopped parsley
• 100ml single cream

1. Heat 1tbsp of the oil in a large saucepan and cook the onion, celery and thyme for 5 minutes until softened. Add the fresh mushrooms, cook for 2 minutes, then stir in the stock, potato and dried porcini. Cover and simmer gently for 20 minutes.

2. Meanwhile, preheat a ridged griddle pan and cook the slices of bread for 1-2 minutes each side until bar-marked. Rub the toast with cut surface of the garlic, drizzle with oil and sprinkle with parsley.

3. Remove the soup from the heat, discard the thyme stalks, then using a stick blender, whizz until smooth. Divide among serving bowls, drizzle with the cream and serve with the garlic toasts on the side.

Tip: Prepare the soup ahead of time, then reheat and make the toast before you're ready to eat.

Try swapping the parsley for fresh tarragon - its aniseed flavour works really well with the mushrooms and cream.