CREAMY MUSHROOM SOUP & EASY CHEESY TOASTS
This hearty soup takes just 15 minutes to make and is so satisfying.
Ingredients
- 50 g butter
- 125 ml cream or 75ml yoghurt/75ml cream
- 1 shallot finely chopped
- 5 sprigs thyme stripped
- 500 g mushrooms roughly chopped
- 500 ml beef or vegetable stock
- Salt and pepper to taste
CHEESE TOASTS INGREDIENT
- Baguette or white crusty bread, sliced and par toasted one side only
- 50 g grated cheddar
- 50 g grated mozzarella
- 50 g sour cream
- ½ tsp Dijon mustard
Instructions
CREAMY MUSHROOM SOUP
- Melt butter and sweat shallots until shiny and sizzling.
- Add garlic and thyme and stir for a minute, then add mushrooms.
- Stir well, coating all the ingredients in butter and allow to cook for 3-4 minutes.
- Add broth and bring to a bubble – reduce heat and allow soup to simmer for another 5-6 minutes. While it’s cooking, mix up your sour cream and grated cheese for the toasts.
- Take off the heat and allow to rest for a minute or two – blend to your preferred consistency, stir in cream (or cream/yoghurt mixture), grind over black pepper and serve with Cheesy Toasts.
CHEESE TOASTS INGREDIENT
- Mix together cheeses, sour cream and mustard and smear onto uncooked side of bread with the back of a spoon. Place under a grill for 5 minutes as you take the soup off the stove.
If you like a thicker soup, add less broth OR make a slurry of 1Tbsp corn flour and about 3 Tbsp milk. Pour slowly into your soup about 3 minutes before completion to allow the starches to cook and thicken the liquid.