Mushroom soup with walnut croûtes

Name: Mushroom soup with walnut croûtes
Yield: 4
Ingredients: 1 Tbsp Butter; 2 Tbsp Extra virgin olive oil; 1 medium Onion, roughly chopped; 5 cups Mushrooms, roughly chopped (Main); 2 Tbsp Plain flour; 4 cups Chicken stock, or vegetable stock, hot; 1 cup Creme fraiche; 1 serving Salt and pepper; 2 Tbsp Dry sherry, (optional); 4 tsp Balsamic vinegar, good quality; ¼ cup Creme fraiche (Main); 8 Walnuts, finely grated (Main); 2 Tbsp Finely chopped spring onion; 1 pinch Salt; 4 slices Baguettes (Main); 4 tsp Walnut oil, or extra virgin olive oil (Main); 2 Tbsp Grated gruyere cheese; 4 wedges Parsley sprigs, to garnish

for 4 people

Simon Gault

Chef and Restauranteur

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Prepare the soup in advance and all you need to do is reheat just before serving.

Ingredients

1 Tbsp	Butter
2 Tbsp	Extra virgin olive oil
1 medium	Onion, roughly chopped
5 cups	Mushrooms, roughly chopped (Main)
2 Tbsp	Plain flour
4 cups	Chicken stock, or vegetable stock, hot
1 cup	Creme fraiche
1 serving	Salt and pepper
2 Tbsp	Dry sherry, (optional)
4 tsp	Balsamic vinegar, good quality

Walnut crème fraiche

¼ cup	Creme fraiche (Main)
8	Walnuts, finely grated (Main)
2 Tbsp	Finely chopped spring onion
1 pinch	Salt

Croûtes

4 slices	Baguettes (Main)
4 tsp	Walnut oil, or extra virgin olive oil (Main)
2 Tbsp	Grated gruyere cheese
4 wedges	Parsley sprigs, to garnish

Directions

To make soup, in a medium-sized pot over medium-high heat cook butter and oil until bubbling. Add onion and garlic and sauté for 5 minutes or until onion is soft. Add mushrooms and cook for 4 minutes or until cooked. Add flour, mix well with a wooden spoon then cook over a medium heat for 3 minutes. Slowly add hot stock, mixing well to ensure there are no lumps. Bring to a simmer for 6 minutes.
Remove from heat and process with an immersion blender (or in a blender) until smooth. Return to pot and add first measure of crème fraiche, salt and pepper to your taste. Mix to combine and set aside.
To make walnut crème fraiche, in a small bowl combine all ingredients.
To make croûtes, drizzle ½ tsp oil on each side of baguette slices. Grill baguette slices on one side then turn, sprinkle with gruyère and grill until golden-brown and bubbling.
Prior to serving, reheat soup and add sherry (if using). Divide soup between 4 bowls. Top each croûte with 1 tbsp walnut crème fraiche, Drizzle your favourite balsamic over each soup.

See more of Simon's winter entertaining ideas