Mushroom soup with crunchy croutons
Even if you’re cooking for one, this soup is great for freezing, or it can be kept for a couple of days in the fridge. The earthy flavour is rich and satisfying, and the croutons and Greek yoghurt add extra flavour and fortifying calories.
Prep time:10 minutes
Cooking time:25 minutes
- Preheat the oven to 180°C/Gas Mark 4.
- Chop the mushrooms into quarters. Fry in the oil in a pan until browned.
- Add the shallots, garlic, thyme and seasoning, and sauté, without browning the shallots, until soft.
- Add the stock to the pan and simmer for 10 minutes.
- Meanwhile, make the croutons. Put the cubes of bread into a small bowl and drizzle with the olive oil. Mix lightly with your fingers.
- Put the croutons on to a baking tray and place in the oven for about 10 minutes, until golden brown. You may need to turn them over a couple of times with a wooden spoon to make sure they’re toasted all over.
- To finish the soup, blend with a handheld blender or in a liquidiser, until smooth.
- Stir in the yoghurt and reheat before serving with some croutons on top.
I think wholemeal or granary bread makes the tastiest croutons, but white can be fine too, especially as you already have some fibre in the soup.
- 500g mushrooms
- 2 tablespoons olive oil
- 6 shallots, chopped
- 1 clove of garlic, crushed
- 2 sprigs of thyme, leaves only
- salt and freshly ground black pepper
- 1 litre chicken or vegetable stock
- 2 slices of thick bread, cut into small cubes
a drizzle of virgin olive oil
- 2 tablespoons Greek-style natural yoghurt
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