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.
(Contains Barley, Wheat)
Parsley and Thyme
White Cheddar Cheese, shredded
Cream Sauce Spice Blend
Truffle Sea Salt
Vegetable Broth Concentrate
Not included in your delivery
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.