Mushroom soup with salmon bruschetta

A comforting, easy to whip-up food-processor soup.

Ingredients

500 g	Button mushrooms, white (Main)
2 Tbsp	Olive oil
1	Onion, quartered
2	Celery stalks, chopped
4	Parsley sprigs, stalks removed
2 tsp	Fresh thyme
4 cups	Chicken stock
½ cup	Cream

For the bruschetta

4 slices	Ciabatta bread, thick
1 drizzle	Olive oil, for brushing
100 g	Hot-smoked salmon fillets (Main)

Directions

1. Brush the mushrooms clean if necessary. Place in a food processor and whizz until finely chopped.
2. Heat the oil in large saucepan and add the mushrooms. Cook over medium heat, stirring occasionally, for 5 minutes.
3. Meanwhile, place the onion, celery, parsley and thyme in the food processor and whizz until finely chopped. Add to the saucepan. Increase the heat and cook for 5-10 minutes until the onion has lost its raw onion taste.
4. Add the chicken stock and simmer for 20 minutes. Purée in the food processor or with a hand blender, until smooth.
5. Meanwhile toast the ciabatta and brush with olive oil. Break up the salmon and pile on the toasts. Can be served beside the soup or carefully float on top. Use a spoon and fork to pull it apart while enjoying.

More of Jan's soups

• Thai green curry chicken soup
• Italian sausage soup