15 mins
Super easy
serves 4
About the recipe
This mushroom soup looks lovely, tastes incredible and takes no time at all – just 15 minutes.
Ingredients
SOUP
2 onions
olive oil
1 organic chicken or vegetable stock cube
½ a bunch of fresh thyme
2 cloves of garlic
4 large portobello mushrooms
100g basmati rice
1 tablespoon single cream
1 teaspoon truffle oil
CROÛTES
8 chestnut mushrooms
1 ciabatta loaf
1 clove of garlic
1 eating apple
½ a bunch of fresh curly parsley
1 lemon
50g Stilton cheese
1 small handful of shelled walnuts
Method
- Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
- START COOKING
- Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
- Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
- De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
- Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
- Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
- Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
- Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
- Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
- Top the toasts with pinches of apple and parsley and serve on the side.
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