• The perfect bowl of rich goodness. Creamy mushroom soup is a classic, and especially delicious on a chilly night.

    Creamy mushroom soup

    Serves: 4 - 6
    Cooking Time: 40 mins


    • 600g mixed mushrooms
    • a splash of olive oil
    • 1 onion, peeled and finely sliced
    • 2 celery sticks, trimmed and finely sliced
    • 3 garlic cloves, 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 litres chicken or vegetable stock
    • sea salt and freshly ground black pepper, to taste
    • 75ml double cream
    • 4 – 6 slices ciabatta bread



    Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the mushrooms, onion, celery, garlic, parsley stalks and thyme leaves, cover and sweat gently until softened.


    Spoon 60ml (¼ cup) mushrooms out of the pan and put to one side. Pour the stock into the saucepan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season the soup with salt and pepper and whiz with a handheld blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.


    Toast the ciabatta slices in a hot griddle pan to make crostini, top with the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls. Scatter with the chopped parsley leaves and serve with a crostini.


    To drink: Nature in Concert Pinot Noir is a red made for mushrooms, riding on a rush of dark fruit.