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Cream of mushroom soup with parsley croutons recipe

Cream of mushroom soup with parsley croutons recipe

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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

Each serving contains

  • Energy

    2010kj
    486kcal     24%

  • Fat

    46g 65%

  • Saturates

    26g 130%

  • Sugars

    2g 2%

  • Salt

    3.3g 54%

of the reference intake
Carbohydrate 14.1g Protein 5.1g Fibre 2.4g

Method

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.

  1. 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.
  2. 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.
  3. 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.

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