Soup has been on the menu just about every day lately, it has become my lunchtime staple. There is something very satisfying about making it from scratch and this particular recipe includes two of my favourite food groups – mushrooms and cheese. Those are definitely food groups by the way.
I used a mixture of nutty portabellini mushrooms and earthy brown mushrooms for a delicious, rich flavour, and included some sweet marsala wine in the pot. Top with toasted slices of baguette to soak up the soup and creamy, sharp goats cheese and you will soon be in soup heaven.
I originally created this recipe for the Expresso Show in April, did you catch it? If not you can click on this handy link to see me in action. Ah, the wonders of modern technology: The Expresso Show
When I am making soup I tend to make large batches which I divide into individual portions and freeze. This mushroom soup is no different, it freezes beautifully even after the addition of cream so there is no need to worry about it splitting. Keep warm and happy soup making!
with CHEVIN and THYME TOASTS
Serves 4 (makes approximately 1 litre)
1 tbsp olive oil
1 tsp crushed garlic
1 small red onion, chopped
300g portabellini mushrooms, sliced
300g brown mushrooms, sliced
2 tbsp flour
2 tsp finely chopped thyme
1 tsp finely chopped rosemary
1/2 tsp nutmeg
1/2 cup marsala wine
2 cups vegetable stock
1 cup cream
For the toasts:
3 tbsp olive oil
2 tsp finely chopped thyme
salt and pepper
1 mini French baguette (enough for 8 slices)
Step 1.) Heat the olive oil in a pot over a medium heat. Add the garlic and onion and sauté for 5 minutes.
Step 2.) 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.
Step 3.) Stir in the marsala wine, then add the vegetable stock. Stir well and leave to simmer for 10 minutes.
Step 4.) 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.
Step 5.) To make the toasts: Preheat your 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.