Wintery and satisfying, this soup reminds me of cold weather and cozy evenings spent curled up on a sofa with a really good movie and a glass of red wine. Using different types of mushrooms (Portobello, Shiitake, button, etc.) will elevate the flavors, however you can opt to use a single type of mushrooms available.
- 600 gr mixed mushrooms, cleaned and diced
- 1 onion, finely diced
- 1 stick of celery, finely chopped
- Few sprigs of fresh thyme leaves, picked
- 1.5 liters chicken or vegetable stock
- ½ cup cooking cream at room temperature
- 6 slices of favorite bread (baguette, ciabatta etc…)
- Extra virgin olive oil as needed
This post is part of a collaboration with Solea Maison, a unique home accessories boutique in Beirut that curates selectively edited tableware from around the globe including this nature inspired deep dish. The decorative rose foliage on this ceramic plate from Bitossi Home adds warmth and happiness to this heartwarming recipe.
- Heat some olive oil in a large heavy bottom saucepan over a medium heat, add the onion, celery, thyme leaves and mushrooms, cover with the lid and cook gently until softened, stirring occasionally.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down and simmer for 15 minutes.
- Season to taste with salt and black pepper, then whiz with a stick blender or in batches using a liquidizer until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan and drizzle lightly with extra virgin olive oil.