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Creamy Mushroom Soup
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Creamy Mushroom Soup

Creamy Mushroom Soup

with Truffle Salt and Cheesy Herb and Garlic Toast

Lap up luxury with this creamy, truffle-scented soup! Savoury mushrooms drink up all the richness and deep flavours of cream, leeks and fragrant truffle salt. Not sold yet? There's also cheesy garlic and herb ciabatta toast to dip and dunk!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

227 g


2 unit

Ciabatta Roll

(Contains Barley, Wheat)

56 g

Leek, sliced

14 g

Parsley and Thyme

3 unit

Garlic, cloves

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 g

Truffle Sea Salt

2 unit

Vegetable Broth Concentrate

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.13 tsp



Nutrition Values

Calories740 kcal
Fat46 g
Saturated Fat28 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber5 g
Protein21 g
Cholesterol128 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Aluminum Foil


Cook mushrooms and leeks

Before starting, preheat the broiler to high. Wash and dry all produce. Heat a medium pot over medium-high heat (large pot for 4 ppl). While the pot heats, thinly slice mushrooms. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and leeks. Cook, stirring occasionally, until softened, 5-6 min.


Meanwhile, roughly chop parsley. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), then finely chop. Peel, then mince or grate garlic.

Cook aromatics

Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl), then Cream Sauce Spice Blend, half the thyme and half the garlic to the pot with mushrooms and leeks. Season with salt and pepper. Cook, stirring often, until mixture is fragrant and veggies are coated, 30 sec.

Simmer soup

Add cream, broth concentrates and 2 cups water (3 cups for 4 ppl) to the pot. Bring to a boil over high. Once boiling, reduce to a simmer over medium-low. Simmer, stirring occasionally, until soup thickens slightly, 6-8 min.

Make cheesy toast

Meanwhile, halve ciabatta. Arrange on a foil-lined baking sheet, cut-side up. Melt 2 tbsp butter (dbl for 4 ppl) in a small pan or microwaveable bowl. Add remaining garlic, remaining thyme and half the parsley to melted butter. Season with pepper, then stir to combine. Drizzle garlic and herb butter over ciabatta. Sprinkle cheese over top. Broil in the middle of the oven until cheese melts and begins to brown, 2-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Finish and serve

Stir truffle salt and remaining parsley into soup. Season with pepper, to taste. Divide soup between bowls. Serve cheesy herb and garlic toast alongside for dipping.