cream of mushroom soup | w grilled goats cheese toasts

One for the mushroom lovers out there, I’m giving you some grey soup on this very cold and overcast wintery day. If you don’t like mushies – sorry, you won’t like this soup. It is quite ‘mushroomy’ indeed and would make for a nice little starter at a dinner party or for a cas’ meat free Monday night in on the couch.

I’m a little obsessed with goats cheese too at the moment and usually team it up with some quince paste on a cheese board; I buy the fresh goats cheese dusted with ash. Now goats cheese and mushrooms go really well together and these goats cheese sourdough toasts are delicious. I love the crunchy texture you get when grilling the bread under a hot grill.

A simple little soup that is big on flavour, is a bit different and an absolute pleasure to eat (once you see past the grey colour Cork Daddy).ย Give it a go.

And if you haven’t bought goats cheese before – throw some in your trolley and see what you think.

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cream of mushroom soup w goats cheese sourdough toasts (serves 4-6)

200 grams of button mushrooms, quartered
4 x large portobello mushrooms, sliced
1 x small brown onion, finely diced
2 x garlic cloves, crushed
1 x stick of celery, finely diced
A splash of white wine
2 x dessertspoons of plain flour
2 x cups of vegetable stock
200ml of thickened cream
3 x sprigs of fresh thyme, removed from the stalks
Salt and freshly cracked pepper
60 grams of butter
Sourdough, for serving
Goats cheese, for serving

  • In a saucepan, add half the butter and sautรฉ the onions, garlic and celery until softened.
  • Add a dash of white wine and cook it off before adding the mushrooms to the pan.
  • Add the rest of the butter, fresh thyme and season well with salt and pepper. Fry the mushrooms for about 5 minutes or until they start to brown.
  • Add the flour and stir, letting it cook off.
  • Add the stock and bring to the boil.
  • Back off to a low simmer and cook for another 20 minutes with the lid on.
  • Blitz the soup using a bar mix and add the cream. Pop the soup back on the cooktop to heat through before serving.

Serve the soup with the goats cheese toasts.

  • To make the goats cheese toasts, simply smear a generous amount of goats cheese over a slice of toasted sourdough and pop it under the grill for a couple of minutes until nicely browned on top.

Lo’s tips

  • I buy the Meredith Dairyย fresh goats cheese dusted in ash, available at Woolies.
  • You could replace the Portobello mushrooms with Swiss brown mushrooms or Shiitake mushrooms instead.
  • I use stock powder diluted in boiling water.
  • It’s important to taste this soup to make sure that the seasoning is right. Add more salt and pepper if you need to.

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If you make this soup, please leave your comments below. xx

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