Creamy Mushroom Soup with ciabatta crostini.


From Jamie Oliver’s website. This recipe takes 45 minutes, and serves six people.


• 600g mixed mushrooms, finely sliced
• Olive oil
• 1 onion, peeled and finely sliced
• 2 sticks celery, trimmed and finely sliced
• 3 cloves garlic, peeled and sliced
• A few sprigs of fresh flat-leaf parsley: leaves picked, finely chopped and set aside; stalks finely chopped
• A few sprigs of fresh thyme, leaves picked
• 1.5 litres chicken or vegetable stock
• Salt and pepper
• 75ml single cream
• 4-6 slices ciabatta bread


• Heat a large saucepan over medium heat and add a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
• Spoon four tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil.
• Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth.
• Pour in the cream, bring back to just boiling, then turn off the heat.
• Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil.
• Spoon the soup into bowls, garnish with the chopped parsley leaves and remaining mushrooms, and serve with the ciabatta crostini.


One thought on “Creamy Mushroom Soup with ciabatta crostini.

  1. Pingback: Ciabatta crostini | Cooking Antics

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