Creamy mushroom soup

Chop the onion and cut the celery into thin slices. Clean the mushrooms with kitchen paper and cut into thin slices.

Heat a large (soup) pan over medium heat and cut the garlic into thin slices.

Pour in a dash of olive oil and add the onion, celery, garlic, mushrooms, parsley stalks and the leaves of thyme.

Put the lid on the pan and let the vegetables soften in 10 minutes, stirring occasionally.

Put one tbsp of the mushroom mixture per person out of the pan and set aside. Pour the stock in the pan and bring to the boil.

Turn down the heat, put the lid on the pan and let it simmer for 15 minutes, or until everything smells delicious.

Puree with a hand blender into a smooth soup. Taste the soup and season with salt and pepper.

Pour in the cream, bring to the boil and turn off the heat.

Meanwhile cut the ciabatta into slices and grill the ciabatta slices in a red hot grill until they have brown stripes.

Divide the reserved mushroom mixture over the slices and drizzle with some extra virgin olive oil.

Slice the parsley leaves. Divide the soup over bowls. Sprinkle the parsley over it and serve with a mushroom crostini.