Ingredients:
- 600 g mixed mushrooms
- olive oil
- 1 onion, peeled and finely sliced
- 2 sticks celery, trimmed and finely sliced
- 3 cloves garlic, peeled and sliced
- a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
- a few sprigs of fresh thyme, leaves picked
- 1.5 liters organic chicken or vegetable stock
- salt
- freshly ground black pepper
- 75 ml cream
- (4-6 slices ciabatta bread)
Instruction:
- Heat up a big pot. Add olive oil and onions and fry until they are shiny.
- Add the celery, garlic, mushrooms, thyme, stock and salt. Boil until the celery is smooth.
- Add cream and black pepper.
- Using a blender, mix the soup until creamy.
- Before serving add the parsley.
