Creamy Mushroom Soup with Spiced Toast Kit

What You Get

Country bread

Garlic

Dukkah (Egyptian nut-and-spice blend)

Leeks

Cremini mushrooms

Shiitake mushrooms

Vegetable broth

Thyme

Cream

What You'll Need

Olive oil or butter

All-purpose flour

Dry white wine (optional)

Salt and freshly ground pepper

Step 1

Preheat the oven to 400°F. Thickly slice the bread, brush generously with olive oil, and place on a sheet tray. Bake until golden brown and toasted, about 10 minutes. Gently rub the toast with the cut side of a clove of garlic for a little fragrance. Sprinkle generously with the dukkah to coat the bread and soak into the warm olive oil.

Step 2

Remove the dark green tops from the leeks and slice the white and pale green parts. Place the sliced leeks in a bowl, cover with cold water, and swish to remove any dirt. Lift the leeks from the water and pat dry. Slice 2 or 3 cloves of garlic. Brush the dirt from the mushrooms and roughly slice.

Step 3

In a saucepan or pot over medium heat, melt 3 tablespoons butter. Add the leeks and sauté until they begin to soften, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Add the mushrooms and continue to cook until they start to release their liquid, 5 minutes.

Step 4

Sprinkle with 2 tablespoons flour and stir to break up any clumps and toast lightly, 1 minute. Whisk in 3 cups vegetable broth and ¼ cup wine, if you have a bottle open. Drop in a few sprigs of fresh thyme. Simmer until the soup is silky and the flavors have combined, 10 minutes. Stir in ½ cup cream last. Remove and discard the thyme sprigs. Season to taste with salt and pepper.

Step 5

Ladle the mushroom soup into bowls and serve warm, with the spiced toast for dipping.