Name: Mushroom soup with chevin and thyme toasts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 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; 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

Recipe Disclaimer

Tap for method

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

Tap for ingredients

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.