Mushroom broth with herby ciabatta croutons

Mushroom broth with herby ciabatta croutons

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About this recipe: A mixture of fresh mushrooms is good for making a quick soup that tastes really special.

Elaine Russell

Serves: 6 

  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 small fennel bulb, finely chopped
  • 1 garlic clove, chopped
  • 500 g mixed fresh mushrooms, roughly chopped
  • 1 litre boiling water
  • 1 ½ vegetable stock cubes, crumbled
  • salt and pepper
  • For the croutons
  • 8 thin slices ciabatta bread or other crusty white bread
  • 1 tbsp extra virgin olive oil
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat the oil in a large saucepan. Add the onion and fennel and cook over a high heat for 5 minutes, stirring frequently, until slightly softened. Stir in the garlic and mushrooms. Continue to cook, stirring frequently, for a further 5 minutes. Pour in the boiling water and stir in the stock cubes. Bring back to the boil, then reduce the heat and simmer the soup, uncovered, for 10 minutes.
  2. Meanwhile, preheat the grill to moderate. To make the croutons, brush the slices of ciabatta bread lightly on both sides with the oil and toast them under the grill for about 1 minute on each side or until golden. Cut the bread into cubes and place in a bowl. Add the parsley and mint and toss well.
  3. Taste the soup and add seasoning if necessary. Ladle the soup into bowls. Sprinkle with the parsley and mint croutons and serve at once.

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