Instructions: Melt 50g butter in large saucepan add mushrooms, except enoki mushrooms, cook stirring, until softened. Remove from pan. Heat remaining butter in same pan. Add onioin and garlic; cook, stirring, until onion is soft. Add flour, stir for 1min. Stir in stock and water, return half of mushrooms to pan. Bring to a boil; simmer, uncovered for 30mins. Blend soup, in batches, until smooth. Return to pan; whisk in sour cream and remaining half of mushrooms, bring to boil; remove from heat. Heat oil in small frying pan; cook enoki mushrooms over high heat until browned lightly. Meanwhile, toast bread slices under hot grill until lightly browned; turn spread with goats cheese, grill until cheese is heated. Divide soup among serving bowls, top with enoki mushrooms; serve with goats cheese croutes. |
Mushroom Soup with Goats Cheese Croutes Ingredients: 125g
butter 400g
button mushrooms, sliced 300g
med cap mushrooms, sliced 300g
Swiss brown mushrooms, sliced. 3
brown onions, sliced 2
garlic cloves, crushed 50g
flour 500ml
chicken stock 6
cups water 120g
sour cream 2tsp
olive oil 100g
enoki mushrooms 1
French bread stick, cut into 12 pieces 150g log goats cheese  |
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