Mushroom soup with chevin and thyme toasts
4 servings
Prep: 20 mins,
Cooking: 30 mins
Top with toasted slices of baguette to soak up the soup and creamy, sharp goats cheese and you will soon be in soup heaven.
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Ingredients (18)
1 Tbs | fresh chillies — 573 |
1 tsp | garlic — cloves, crushed |
1 | red onion — small, chopped |
300 g | portabellini mushrooms — sliced |
300 g | brown mushrooms — sliced |
2 Tbs | flour |
2 tsp | fresh thyme — finely chopped |
1 tsp | fresh rosemary — finely chopped |
1/2 tsp | nutmeg — ground |
salt and freshly ground black pepper | |
1/2 cup | wine — marsala |
2 cup | stock — vegetable |
1 cup | cream |
FOR THE TOAST:
3 Tbs | fresh chillies — 573 |
2 tsp | fresh thyme — finely chopped |
salt and freshly ground black pepper | |
1 | baguette |
80 g | goat's milk cheese — chevin |
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