Name: Mushroom soup with herbed cheese croûtes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 40 gram butter; 1 tablespoon extra virgin olive oil; 1 (200g) brown onion, coarsely chopped; 200 gram swiss brown mushrooms, thinly sliced; 500 gram cup mushrooms, thinly sliced; 2 clove garlic, crushed; 1 teaspoon coarsely chopped fresh thyme leaves, plus extra sprigs to garnish; 4 cup (1l) vegetable stock; 2 cup (500ml) water; 100 gram baby spinach leaves; Herbed cheese croûtes; 8 (320g) thick slices sourdough bread; 120 gram soft goat's cheese; 1 clove garlic, crushed; 1 tablespoon coarsely chopped fresh chives; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 1 tablespoon coarsely chopped fresh thyme leaves

Ingredients

40 gram butter

1 tablespoon extra virgin olive oil

1 (200g) brown onion, coarsely chopped

200 gram swiss brown mushrooms, thinly sliced

500 gram cup mushrooms, thinly sliced

2 clove garlic, crushed

1 teaspoon coarsely chopped fresh thyme leaves, plus extra sprigs to garnish

4 cup (1l) vegetable stock

2 cup (500ml) water

100 gram baby spinach leaves

Herbed cheese croûtes

8 (320g) thick slices sourdough bread

120 gram soft goat's cheese

1 clove garlic, crushed

1 tablespoon coarsely chopped fresh chives

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 tablespoon coarsely chopped fresh thyme leaves

Method

1.Heat butter and oil in a large saucepan over medium heat. Add onion to pan and stir over heat for 5 minutes or until onion is soft but not browned.

2.Increase heat to high. Add mushrooms to pan and continue stirring a further 5 minutes or until well browned. Add garlic and thyme. Stir until fragrant. Stir in stock and water; simmer, covered, 15 minutes or until tender.

3.Meanwhile, to make herbed cheese croûtes, preheat grill. Place bread under grill until toasted lightly on both sides. Combine cheese, garlic and herbs in a small bowl; spread herbed cheese mixture on toast.

4.Add spinach to soup, stir until wilted. Season to taste.

5.Ladle soup into bowls; sprinkle with a few extra thyme sprigs. Serve with croûtes.

Button or portobello mushrooms can also be used in this recipe.
Note

Woman's Weekly Food

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