Creamy mushroom soup

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.