Warming Winter recipe for creamy Mushroom Soup topped with chevin toasts

1 tbsp olive oil
1 tsp crushed garlic
1 small red onion, chopped
300g portabellini mushrooms, sliced
300g brown mushrooms, sliced
2 tbsp flour
2 tsp finely chopped thyme
1 tsp finely chopped rosemary
1/2 tsp nutmeg
1/2 cup marsala wine
2 cups vegetable stock
1 cup cream

For the toasts:
3 tbsp olive oil
2 tsp finely chopped thyme
salt and pepper
1 mini French baguette (enough for 8 slices)
80g chevin

How to
Heat the olive oil in a pot over a medium heat. Add the garlic and onion and sauté for 5 minutes.

Add the sliced mushrooms, then add the flour, thyme, rosemary and nutmeg. Toss the mushrooms to coat them in the dry ingredients. Cook for 5 minutes to soften the mushrooms and season with salt and pepper.

Stir in the marsala wine, then add the vegetable stock. Stir well and leave to simmer for 10 minutes.

Pour the soup into a food processor or use a stick blender to blitz until smooth. Pour the soup back into the pot, add the cream and simmer gently to heat through. Check the seasoning before serving.

To make the toasts: Preheat your oven to 160°C. Combine the olive oil, thyme and a pinch of salt and pepper in a small bowl. Cut 8 slices of french baguette. then brush both sides of each slice with the oil. Place the slices on a baking tray and bake for 5-10 minutes until crispy. Top each slice with some chevin and brush with a little extra oil. Pop under the grill for a few minutes until the chevin starts to brown.

To serve – ladle the hot soup into bowls. Place the chevin toasts on top of the soup (2 per bowl) or serve them on the side.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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