Creamy Mushroom Soup
with Truffle Salt and Cheesy Herb and Garlic Toast- Barley
- Wheat
- Milk
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!
Ingredients
227 g
Mushrooms
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
Cream
(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
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
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!)
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The soup earns strong praise for its creamy, savoury mushroom flavour, though some reviewers found it bland and felt it needed more seasoning or a deeper mushroom taste.
- Ease of prep: Most reviewers found this soup straightforward and quick to pull together; a few noted it took longer than expected, particularly when prepping the thyme and garlic alongside the cooking.
- Suggestions: Add a splash of red wine or a touch of white wine or vinegar to deepen the flavour; consider doubling the truffle salt for a more pronounced finish, and reduce the water slightly if you prefer a thicker consistency. Some reviewers enjoyed blending the soup for a smoother texture, and chopping mushrooms more finely or adding dried porcini can boost the mushroom flavour.
- Leftovers: One reviewer found the soup tasted even better the next day; others successfully used the thickened leftovers as a sauce over ravioli.
- Portions: Several reviewers felt the soup portion was on the small side for a main meal and suggested pairing it with a side salad to round out the dish.
- Leeks and garlic: A number of reviewers found the leeks and onions overpowering; chopping them smaller or using only half the leeks can help the mushroom flavour take centre stage, and some preferred slightly less garlic on the toast.
