Mushroom Soup With Herbed Cheese Croutons

• 40 g butter
• 1 tbsp extra virgin olive oil
• 1 None brown onion, coarsely chopped
• 200 g brown mushrooms, thinly sliced
• 500 g mushrooms, thinly sliced
• 2 cloves garlic, crushed
• 1 tsp coarsely chopped fresh thyme leaves, plus extra sprigs to garnish
• 1 l vegetable stock
• 500 ml water
• 100 g baby spinach leaves
• -1 None Herbed Cheese Croutes
• 8 None thick slices sourdough bread
• 120 g soft goat's cheese
• 1 clove garlic, crushed
• 1 tbsp coarsely chopped fresh chives
• 1 tbsp coarsely chopped fresh flat-leaf parsley
• 1 tbsp coarsely chopped fresh thyme leaves

1. Heat butter and oil in a large saucepan over medium heat. Add onion to pan and stir over heat for 5 mins or until onion is soft but not browned.
2. Increase heat to high. Add mushrooms to pan and continue stirring a further 5 mins or until well browned. Add garlic and thyme. Stir until fragrant. Stir in stock and water; simmer, covered, for 15 mins or until tender.
3. Meanwhile, to make herbed cheese croutes, preheat grill. Place bread under grill until toasted lightly on both sides. Combine cheese, garlic and herbs in a small bowl; spread herbed cheese mixture on toast.
4. Add spinach to soup, stir until wilted. Season to taste. Ladle soup into bowls; sprinkle with a few extra thyme sprigs. Serve with croutes.

butter, extra virgin olive oil, brown onion, brown mushrooms, garlic, thyme, vegetable stock, baby spinach leaves, bread, clove garlic, fresh chives, parsley, thyme

Taken from recipes-plus.com/api/v2.0/recipes/31787 (may not work)