Mushroom soup with sourdough croutons and gremolata
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- a large slice sourdough bread
- olive oil
- a handful parsleychopped
- 1/2 clove garlic
- 1 lemon
- 1 tub/tin mushroom soup
Method
step 1
Tear a large piece of sourdough into chunks. Toss with olive oil then bake in a 200C/fan 180C/gas 6 oven until golden and crisp.
step 2
Chop a handful of parsley and 1/2 clove of garlic then toss with the zest from the lemon and season.
step 3
Top hot mushroom soup with the croutons then sprinkle over the gremolata mix.
