Ingredients

The following ingredients have 4 Servings
  • 4 slices stale bread (cubed)
  • 2 tbsp olive oil
  • ½ tsp garlic granules
  • ½ tsp dried herbs (I used Herbs de Provence)
  • 1 tbsp butter
  • 1 tbsp olive oil to fry
  • 1 onion (finely diced)
  • 2 garlic cloves (minced)
  • ½ tsp dried herbs (I used Herbs de Provence)
  • 600 g | 1lb 3 1/2oz mushrooms, preferably a mix of wild and cultivated, sliced
  • 100 g | 3 1/2 oz cooked chestnuts or cubed potato
  • 750 ml | 3 cups hot vegetable stock
  • 125 ml | 1/2 cup single (pouring cream + extra to drizzle)
  • salt and pepper to season
  • fresh thyme leaves to garnish

Instruction

  • Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until nicely coloured. Set aside.
  • Select a handful of small mushrooms and pan fry in the same pan you made the croutons for five minutes. Set aside.
  • Heat the olive oil and butter in a large pot and fry the onion and garlic over low heat until softened - about 5 minutes.
  • Stir in the remaining mushrooms and continue to fry, stirring often, for a further 5-6 minutes.
  • Add the chestnuts or potato and stock and bring to the boil.
  • Reduce the heat to a simmer and cook for 30 mins.
  • Use a blender to blitz the soup, in batches if necessary, until completely smooth.
  • Return to the pot and stir in the cream - heat until warmed through.
  • Check the seasoning and add salt and pepper to taste.
  • Serve the soup sprinkled with thyme, garnished with a drizzle of cream and olive oil, a handful of croutons and a few mushrooms.