Creamy Mushroom Soup
with Cheesy Herb and Garlic Toasts
Lap up luxury with this creamy, truffle-scented soup! Savoury mushrooms soak 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: Mushrooms • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Leek • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat) • Herb mix (parsley, thyme) • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Mushrooms
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
56 g
Leek, sliced
14 g
Parsley and Thyme
3 unit(s)
Garlic, cloves
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Sesame, Soy, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sulphites)
1 g
Truffle Sea Salt
(May contain traces of: Sesame, Soy, Milk, Mustard, Tree nuts, Peanuts, Sulphites, Wheat)
2 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Sesame, Soy, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sulphites, Wheat)
113 g
Onion, sliced
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
4 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large pot over medium-high.
- While the pot heats, thinly slice mushrooms
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then mushrooms, onions and leeks. Cook for 5-6 min, stirring occasionally, until softened.
- Meanwhile, roughly chop parsley.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Peel, then mince or grate garlic.
- Reduce heat for the pot to medium.
- Add 1 tbsp (2 tbsp) butter, then flour, half the thyme and half the garlic to the pot with mushrooms and leeks.
- Season with salt and pepper.
- Cook, stirring often for 30 sec, until mixture is fragrant and veggies are coated.
- To the pot, add cream, broth concentrates and 2 cups (3 cups) water. Bring to a boil over high.
- Once boiling, reduce to a simmer over medium-low. Simmer for 6-8 min, stirring occasionally, until soup thickens slightly.
- Meanwhile, halve ciabatta. On a foil-lined baking sheet, arrange ciabatta, cut-side up.
- In a small pan (or microwaveable bowl), melt 2 tbsp (4 tbsp) butter.
- Add remaining garlic, remaining thyme and half the parsley to the 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 for 2-4 min, until cheese melts and begins to brown. (TIP: Keep an eye on them so they don't burn!)
- Stir truffle salt and remaining parsley into soup. Season with pepper, if you like.
- Divide soup between bowls.
- Serve cheesy herb and garlic toasts alongside for dipping.
