1 Tbs olive oil
1 Tbs fresh thyme leaves
1 onion, finely chopped
500g portobello mushrooms, sliced - plus two whole mushrooms extra to garnish
1/2 cup white wine
1 tsp lemon zest
1 cup vegetable stock
1/2 cup cream
Salt and freshly ground black pepper
8 slices of grain bread
200g creamy blue cheese
1 Melt the butter with the thyme leaves and onion in a heavy based soup pot. Add two of the mushrooms, cover and cook gently for 2 minutes, remove and reserve for the garnish.
2 Add the rest of the mushrooms, wine, zest, stock and cream.
3 Simmer for 20 minutes then puree. Season.
4 Keep the soup warm while making the toast.
5 Spread the slices of bread with the cheese then brush with olive oil and grill until crisp. Serve soup garnished with mushrooms and chives.
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