Creamy Mushroom Soup with Garlic Croutons

Name: Creamy Mushroom Soup with Garlic Croutons | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 tsp Vegetable oil; 600g bag frozen Asda Scratch Cook Sliced Mushrooms; 350g Potato, roughly chopped into small chunks; 1 Onion, sliced; 1 Garlic clove, crushed; 120g Just Essentials by Asda Garlic Bread Baguette (freeze or chill the rest for another night); 250ml Just Essentials by Asda Semi Skimmed Long Life Milk; 1 Vegetable Stock Cube, crumbled; 10g Flat Leaf Parsley, finely chopped

Crisp up garlic bread to make the perfect croutons to upgrade this easy mushroom soup. Creamy and silky smooth!

By Asda Good Living,22nd January 2024

Cook: 30 Mins

Serves: 4

Price: £0.67 per serving

Nutritional Information

Each 354g serving contains

Energy
4613kj
312kcal

16%

Fat
15.9g

Med
23%

Saturates
2.8g

Low
14%

Sugars
7.4g

Low
8%

Salt
1.10g

Med
18%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1303kj/311kcal

Ingredients

4 tsp Vegetable oil

600g bag frozen Asda Scratch Cook Sliced Mushrooms

350g Potato, roughly chopped into small chunks

1 Onion, sliced

1 Garlic clove, crushed

120g Just Essentials by Asda Garlic Bread Baguette (freeze or chill the rest for another night)

250ml Just Essentials by Asda Semi Skimmed Long Life Milk

1 Vegetable Stock Cube, crumbled

10g Flat Leaf Parsley, finely chopped

Method

Put ½ the oil in a large saucepan with the frozen mushrooms, potato, onions and garlic and fry over the highest heat for 5 mins – lots of liquid will come out. Turn off the heat while you make the croutons.

Turn the oven to 220°C/200°C fan/gas 7 and cut the bread into chunky croutons. Toss with the remaining oil to coat and spread over a baking sheet. Pop in the oven for 10–13 mins until golden and crunchy (starting in a cold oven helps crisp the croutons without browning them too quickly). You can finely grate one 40g mini pack of Asda Extra Mature Cheese and scatter over the croutons, before baking, for a cheesy twist.

Add the milk, with the crumbled vegetable stock and 550ml of water, to the mushrooms and onions. Heat until the soup is just simmering. Put on a lid, reduce the heat to its lowest setting and cook for 10 mins, stirring occasionally, until the potato is soft.

Blitz the soup to a silky, smooth consistency with a stick blender, or food processor, in two batches. Taste for seasoning, then serve ladled into bowls, topped with the garlic croutons and chopped parsley.