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Creamy mushroom soup
Mushroom soup with celery and parsley.
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Ingredients
Directions
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Chop the onion and cut the celery into thin slices. Clean the mushrooms with kitchen paper and cut into thin slices.
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Heat a large (soup) pan over medium heat and cut the garlic into thin slices.
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Pour in a dash of olive oil and add the onion, celery, garlic, mushrooms, parsley stalks and the leaves of thyme.
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Put the lid on the pan and let the vegetables soften in 10 minutes, stirring occasionally.
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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.
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Turn down the heat, put the lid on the pan and let it simmer for 15 minutes, or until everything smells delicious.
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Puree with a hand blender into a smooth soup. Taste the soup and season with salt and pepper.
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Pour in the cream, bring to the boil and turn off the heat.
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Meanwhile cut the ciabatta into slices and grill the ciabatta slices in a red hot grill until they have brown stripes.
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Divide the reserved mushroom mixture over the slices and drizzle with some extra virgin olive oil.
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Slice the parsley leaves. Divide the soup over bowls. Sprinkle the parsley over it and serve with a mushroom crostini.
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Nutrition
215Calories
Sodium0% DV1.570mg
Fat18% DV12g
Protein14% DV7g
Carbs6% DV17g
Fiber16% DV4g
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