A lovely mushroom soup with an extra flavour hit with the addition of blue cheese toasties on the side.
Ingredients
| 50 g | Butter |
| 1 Tbsp | Fresh thyme |
| 1 | Onion, finely chopped |
| 500 g | Portobello mushrooms, sliced - plus two whole mushrooms extra to garnish (Main) |
| ½ cup | White wine |
| 1 tsp | Lemon, zest |
| ½ cup | Cream |
| 1 cup | Vegetable stock |
| 200 g | Blue cheese (Main) |
| 8 slices | Multigrain bread |
| 1 Tbsp | Olive oil, to brush bread to grill |
| 1 pinch | Chives, to garnish |
Directions
- 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.
- Add the rest of the mushrooms, wine, zest, stock and cream.
- Simmer for 20 minutes then puree. Season.Keep the soup warm while making the toast.
- Spread the slices of bread with the cheese then brush with olive oil and grill until crisp. Serve soup garnished with mushrooms and chives.