Cream of mushroom soup with parsley croutons recipe
A delicate soup where the rich, earthy flavour mushrooms takes centre stage. A squeeze of lemon cuts through the cream and a sprinkle of crispy parsley croutons gives a lovely rustic touch. Quick to prepare, it can be frozen too.
See method- Serves 4
- 20mins to prepare and 45mins to cook
- 486 calories / serving
- Freezable
Ingredients
- 450g white button mushrooms, washed and dried
- 15g unsalted butter
- 1tbsp lemon juice
- 1 shallot, finely chopped
- 1 small bay leaf
- 1.2l light chicken stock
- 150ml double cream
For the croutons
- 2 thick slices of white loaf, cut into 1 inch cubes
- 15ml olive oil
- 15g butter
- 1tbsp parsley, finely chopped
- salt
- pepper
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Shop ingredientsEach serving contains
- Energy
- 2010kJ 486.0kcal
- Fat
- 46g
- Saturates
- 26g
- Salt
- 3.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 14.1gProtein 5.1gFibre 2.4g
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Method
- Pulse the mushrooms and lemon juice in a food processor until finely chopped. Melt the butter in a large saucepan over a moderate heat and sauté the shallots for 3-4 minutes, stirring occasionally. Add the mushrooms and bay leaf to the saucepan and cook for 15 minutes, stirring occasionally, until the liquid from the mushrooms has been released and then evaporated.
- Cover with the chicken stock and bring to the boil. Reduce to a simmer and cook gently for 20 minutes. Remove from the heat and puree until smooth using a stick blender. Add the cream, bring back to the boil, then keep hot over a very low heat. Adjust the seasoning if necessary.
- Combine the chopped herbs with the olive oil for the croutons. Melt the butter in an herb oil in a frying pan over a medium-high heat, then add the cubes of bread and sauté, tossing occasionally, for 3-4 minutes, until golden and crispy, making sure you season them as well. Ladle the hot soup into serving bowls and garnish with a few croutons. Serve immediately.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
