Mushroom Soup With Halloumi Croutons

• 1/2 tbsp vegetable or olive oil
• 1 lb button mushrooms, thinly sliced
• 1/2 lb baby portobello mushrooms, thinly sliced
• 1 None large onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable stock
• 2.5 oz halloumi, cut into 1/3 inch pieces
• 12 None fresh sage leaves
• 1/2 cup heavy cream

1. Heat 1 tbsp oil in a large pot over high heat, add mushrooms and cook for 5 mins, or until softened. Set aside. Add 1 tbsp oil and cook onion and garlic for 5 mins, or until softened. Add flour and cook for 1 min, or until lightly browned and nutty. Add stock, 2 cups water and 2/3 of the cooked mushrooms. Bring to a boil, reduce heat and simmer for 10-15 mins, or until vegetables are tender.
2. Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add halloumi and sage and cook for 2-3 mins, or until golden. Drain on paper towels.
3. Puree soup until smooth. Transfer to a clean pot, add cream and cook for 5 mins over low heat, or until heated through. Ladle into serving bowls and top with reserved mushrooms, sage and halloumi. Serve.

vegetable, button mushrooms, baby portobello mushrooms, onion, garlic, allpurpose, chicken, halloumi, sage, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/23903 (may not work)