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Mushroom soup
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Total Time: 15 minutes
15-minute fancy mushroom soup with incredible flavor profile.
Ingredients:
2onions
olive oil
1organic chicken or vegetable stock cube
½ a bunch fresh thyme
2cloves of garlic
4 large portobello mushrooms
100 g basmati rice
1tablespoonsingle cream
1teaspoontruffle oil
8chestnut mushrooms
1ciabattaloaf
1clove of garlic
1eating apple
½ a bunch of fresh curly parsley
1lemon
50 g Stilton cheese
1small handfulshelledwalnuts
Instructions:
Prepare the onions by peeling, halving, and finely slicing. Heat 2 tablespoons of olive oil in a large pan over medium heat, then add the onions. Crumble in the stock cube and season with a pinch of sea salt and black pepper. Add thyme leaves and crush 2 unpeeled garlic cloves into the pan using a garlic crusher.
Remove the stems from the chestnut mushrooms and char the tops on a hot griddle pan. Tear the mushroom stalks and portobellos into the onion pan, then add the rice and cook briefly. Pour in 1 litre of boiling water and simmer with the lid on.
Slice the ciabatta at an angle and grill on both sides. Rub the grilled bread with a halved garlic clove. Mix the apple matchsticks with parsley, lemon juice, and set aside.
Place the cooked mushrooms on the toasts, sprinkle with stilton and walnuts, then grill until the cheese has melted. Blend the soup to your desired consistency using a stick blender, then adjust seasoning if needed. Swirl in cream and truffle oil.
Top the toasts with apple and parsley, then serve alongside the soup. Enjoy!