Creamy Mushroom Soup with Croutons

Name: Creamy Mushroom Soup with Croutons
Yield: 2 servings
Cuisine: British
Ingredients: 400 g mushrooms; 50 g butter; 6 shallots; 2 garlic cloves; 600 ml vegetable stock; Salt and freshly ground black pepper; 100 ml creme fraiche; White bread; Olive oil; 1 handful dill

Mark Wheatley @cook_7232200

Bristol, UK

A hearty comfort-soup - great for cold winter nights.

Mark Wheatley @cook_7232200

Bristol, UK

A hearty comfort-soup - great for cold winter nights.

Saved

Ingredients

2 servings

400 gmushrooms
50 gbutter
6shallots
2garlic cloves
600 mlvegetable stock
Salt and freshly ground black pepper
100 mlcreme fraiche
White bread
Olive oil
1 handfuldill

Saved

Steps

1

Roughly chop the shallots and garlic, then fry in a deep pan for 5 minutes.
2

Add the chopped mushrooms to the pan and cook on a medium heat for 15 minutes.
3

Add the vegetable stock, then use a hand blender to blend the mix until smooth.
4

Add the creme fraiche, and the salt and pepper.
5

Simmer for 15-20 minutes.
6

Whilst the soup is simmering, cut the white bread into cubes and place onto a baking tray, then drizzle a little olive oil on them and put into the oven on a medium-high heat. They should turn a golden brown when ready.
7

Serve the soup, add the croutons and garnish with the dill.
8

Enjoy!