Creamy mushroom soup with buttery toasts

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Today I'd like to share a recipe for a perfect autumn soup - thick, velvety mushroom soup. We'll serve it along buttery toasts and decorate it with a bit of parsley.


Soup is full of flavour and aroma, and it's almost thick enough to make a spoon stand upright. Add in the buttery toasts and you'll get a dish that will warm up your belly and your soul on an autumnal evening.

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients

Soup

  • 2 onions (~250 g)
  • 300 g potatoes
  • 500 g brown mushrooms
  • 1 carrot (~120 g)
  • 1 parsnip (~120 g)
  • 2 tbsp (~25 g) unsalted butter
  • 500 ml stock
  • 250 ml water
  • Salt and pepper to taste
  • Parsley

Toasts

  • 1 baguette (~40 cm / 160 g)
  • 70 g unsalted butter
  • 3 small garlic cloves
  • 1/2 tsp herbs de provence
  • 1/2 tsp dry oregano

Method

  1. Cube 2 large onions finely and cut 1 large carrot and 1 large parsnip into thin, 2 mm halfmoons; chop 300 g potatoes into 0.5 cm cubes and dice 0.5 kg mushrooms into 3 mm slices. Set aside a few slices to fry them separately for decoration. Finely chop a small bunch of parsley. Set 1 heaped tbsp aside.
  2. Melt 2 tbsp butter in a pot. Put diced onions onto hot grease and fry them for a few minutes at medium low heat, stirring, until soft and translucent.
  3. Add sliced mushrooms to the onions. Continue cooking for a few more minutes, stirring, until they visibly reduce in size and most of moisture evaporates.
  4. Add the remaining vegetables and parsley at this point. Pour 500 ml vegetable stock and 250 ml water into the pot. Stir its contents and cook under cover for around 30 minutes, until you can crush a potato cube with a fork.
  5. Meanwhile, prepare toasts. Put 70 g soft butter, 3 crushed garlic cloves, 1 reserved tbsp parsley, 1/2 tsp dry oregano and 1/2 tsp herbs de provence into a small bowl. Season with 2 small pinches of salt and 1 large pinch of ground black pepper. Mix the ingredients with a fork until spices are well distributed in butter.
  6. Cut a baguette into 0.5 cm slices and arrange them on a baking tray lined with baking paper. Divide butter equally between the slices and spread it. Transfer the slices into a conventional oven preheated to 180 deg C for around 8 minutes, until golden.
  7. Check with a fork if vegetables are ready. If so, turn heat off and blend soup until smooth with a metal immersion blender or in a glass countertop blender. Season to taste with salt and black pepper.
  8. Serve soup along toasts, decorated with a few slices of fried mushroom and a bit of chopped parsley.
  9. Enjoy!

Approximate nutritional value

100 g (soup)

  • 60 kcal
  • Carbs: 10 g 
  • Fat: 2 g
  • Protein: 2 g
  • Fibre: 2 g

1 serving (recipe makes 4 servings, toasts included)

  • 435 kcal
  • Carbs: 54 g 
  • Fat: 21 g
  • Proten: 12 g
  • Fibre: 8 g

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