Mushroom soup with chevin and thyme toasts

Top with toasted slices of baguette to soak up the soup and creamy, sharp goats cheese and you will soon be in soup heaven.
 
recipes, soup, winter
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Recipe from: 02 July 2015
Preparation time: 20 min
Cooking time: 30 min
 
 

Ingredients

 
  • 1
    Tbs
    olive oil
  • 1
    tsp
    crushed garlic
  • 1
    small red onion, chopped
  • 300
    g
    portabellini mushrooms, sliced
  • 300
    g
    brown mushrooms, sliced
  • 2
    Tbs
    flour
  • 2
    tsp
    finely chopped thyme
  • 1
    tsp
    finely chopped rosemary
  • 1/2
    tsp
    nutmeg
  • salt and pepper
  • 1/2
    cup
    marsala wine
  • 2
    cup
    vegetable stock
  • 1
    cup
    cream
  • FOR THE TOAST:
  • 3
    Tbs
    olive oil
  • 2
    tsp
    finely chopped thyme
  • salt and pepper
  • 1
    mini French baguette (enough for 8 slices)
  • 80
    g
    chevin
Servings: Change Serving
 
 

Method

 

Heat the olive oil in a pot over a medium heat. Add the garlic and onion and sauté for 5 minutes.

Add the sliced mushrooms, then add the flour, thyme, rosemary and nutmeg. Toss the mushrooms to coat them in the dry ingredients. Cook for 5 minutes to soften the mushrooms and season with salt and pepper.

Stir in the marsala wine, then add the vegetable stock. Stir well and leave to simmer for 10 minutes.

Pour the soup into a food processor or use a stick blender to blitz until smooth. Pour the soup back into the pot, add the cream and simmer gently to heat through. Check the seasoning before serving.

To make the toasts

Preheat the oven to 160°C.

Combine the olive oil, thyme and a pinch of salt and pepper in a small bowl. Cut 8 slices of french baguette. then brush both sides of each slice with the oil. Place the slices on a baking tray and bake for 5-10 minutes until crispy. Top each slice with some chevin and brush with a little extra oil. Pop under the grill for a few minutes until the chevin starts to brown.

To serve

Ladle the hot soup into bowls. Place the chevin toasts on top of the soup (2 per bowl) or serve them on the side.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
 
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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