Celeriac and apple soup with girolle mushrooms and cheesy toasts
- October 2014
- Serves 6
- Hands-on time 45 min
This autumnal soup recipe uses seasonal ingredients such as celeriac, apple and mushrooms to make a rich starter.
- Vegetarian recipes
- 8.2g (2.1g saturated)
- 30.9g (9.2g sugars)
A smoky cheese works really well with the can buy smoked provola or smoked mozzarella from Italian delis or from natoora.co.uk. Or choose any cheese that melts well.
Cook the soup as in step 1, then cool and freeze for up to 3 months in a sealed tub. Defrost and heat, then continue with the recipe. If you want to freeze the mushrooms, it’s best to fry them and stir into the soup; or see the freezing guide, left, for tips on freezing raw mushrooms.
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