Creamy Mushroom Soup
with Truffle Salt and Cheesy Herb and Garlic Toast
Lap up luxury with this creamy, truffle-scented soup! Savoury mushrooms drink up all the richness and deep flavours of cream, leeks and fragrant truffle salt. Not sold yet? There's also cheesy garlic and herb ciabatta toast to dip and dunk!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Mushrooms
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
56 g
Leek, sliced
14 g
Parsley and Thyme
3 unit(s)
Garlic, cloves
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 g
Truffle Sea Salt
2 unit(s)
Vegetable Broth Concentrate
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Heat a medium pot over medium-high heat (use large pot for 4 ppl). While the pot heats, thinly slice mushroomsWhen the pot is hot, add 1 tbsp (2 tbsp) butter, then mushrooms and leeks. Cook, stirring occasionally, until softened, 5-6 min.
Meanwhile, roughly chop parsley.Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.Peel, then mince or grate garlic.
Reduce heat to medium. Add 1 tbsp (2 tbsp) butter, then flour, half the thyme and half the garlic to the pot with Beyond Meat®, mushrooms and leeks. Season with salt and pepper. Cook, stirring often, until mixture is fragrant and veggies are coated, 30 sec.
Add cream, broth concentrates and 2 cups (3 cups) water to the pot. Bring to a boil over high. Once boiling, reduce to a simmer over medium-low. Simmer, stirring occasionally, until soup thickens slightly, 6-8 min.
Meanwhile, halve ciabatta. Arrange on a foil-lined baking sheet, cut-side up. Melt 2 tbsp (4 tbsp) butter in a small pan or microwaveable bowl. Add remaining garlic, remaining thyme and half the parsley to melted butter. Season with pepper, then stir to combine. Drizzle garlic and herb butter over ciabatta. Sprinkle cheese over top. Broil in the middle of the oven until cheese melts and begins to brown, 2-4 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Stir truffle salt and remaining parsley into soup. Season with pepper, to taste. Divide soup between bowls. Serve cheesy herb and garlic toast alongside for dipping.
