Ingredients
Method
1.Melt 50g of the butter in large saucepan; add button, cap and swiss brown mushrooms. Stir over heat until softened. Remove from pan.
2.Heat remaining butter in same pan. Add onion and garlic; stir until onion is soft. Add flour, stir 1 minute. Stir in stock and the water; return half of the cooked mushrooms to pan. Bring to the boil. Simmer uncovered for 30 minutes.
3.In batches, blend soup until smooth. Return to pan; whisk in sour cream and remaining cooked mushrooms. Bring to the boil and remove from heat.
4.Heat oil in a small frying pan. Cook enoki mushrooms over high heat until browned lightly.
5.Meanwhile, toast bread slices under hot grill until browned lightly; turn, spread with goat cheese, grill until cheese is heated.
6.Divide soup among serving bowls, top with enoki mushrooms. Serve with goat cheese croûtes.
