Mushroom Soup With Herbed Cheese Croutons

  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)

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