Mushroom soup with chevin and thyme toasts

4 servings Prep: 20 mins, Cooking: 30 mins By Food24
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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
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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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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