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| Mixed Mushroom Soup with Cheesy Toasts |
This does appear to be a mountain of mushrooms when first sliced, but they reduce by 3/4 when cooked
Serves 4
Mixed Mushroom Soup with Cheesy Toasts ingredients: 10 grams dried porcini mushrooms. 2 cups boiling water. 1 tablespoon olive oil. large knob of butter. 2 large onions, thinly sliced. 500 grams button mushrooms, thickly sliced. 300 grams Portobello mushrooms, thickly sliced. 2 teaspoons brown sugar 2 cloves garlic, crushed. 1 tablespoon chopped thyme. 1 bay leaf. 2 tablespoons plain flour. 1 cup vinegar. 3 cups good beef stock. 1/4 cup chopped flat-leaf parsley. sea salt and freshly ground pepper
Topping: 8 slices baguette, toasted. 2 cups grated Gruyere cheese. 1 teaspoon dry mustard powder. 1 teaspoon Worcestershire sauce
Mixed Mushroom Soup with Cheesy Toasts recipe: Soak the porcini mushrooms in the boiling water for 15 minutes then drain, reserving the soaking liquid, and roughly chop. Heat the olive oil and butter in a large, wide saucepan. Add the onions, all the raw mushrooms and the porcini, sugar, garlic, thyme and bay leaf. Season and cook over a low heat for 25 minutes, stirring occasionally, until the onions are tender and the mushrooms are lightly golden. Do not let them catch and burn. Sprinkle over the flour and mix well. Slowly add the vinegar, scraping the bottom of the pan to release any sticky bits and cook for 2 minutes. Stir in the reserved mushroom soaking liquid and the beef stock. Season and bring to the boil then simmer for 25 minutes. Remove the bay leaf and stir in the parsley. Preheat the grill to its highest setting. Combine the cheese, mustard powder and Worcestershire sauce in a bowl and season with freshly ground pepper. Place the toasted bread on a baking tray and top with the cheese mixture. Place under the grill for 2-3 minutes or until bubbling and golden brown
To serve: Ladle the soup into warm bowls and place one toast in each soup. Serve the remaining toasts separately. By then, the mixed mushroom soup with cheesy toasts is ready
Mixed Mushroom Soup with Cheesy Toasts recipe: Soak the porcini mushrooms in the boiling water for 15 minutes then drain, reserving the soaking liquid, and roughly chop. Heat the olive oil and butter in a large, wide saucepan. Add the onions, all the raw mushrooms and the porcini, sugar, garlic, thyme and bay leaf. Season and cook over a low heat for 25 minutes, stirring occasionally, until the onions are tender and the mushrooms are lightly golden. Do not let them catch and burn. Sprinkle over the flour and mix well. Slowly add the vinegar, scraping the bottom of the pan to release any sticky bits and cook for 2 minutes. Stir in the reserved mushroom soaking liquid and the beef stock. Season and bring to the boil then simmer for 25 minutes. Remove the bay leaf and stir in the parsley. Preheat the grill to its highest setting. Combine the cheese, mustard powder and Worcestershire sauce in a bowl and season with freshly ground pepper. Place the toasted bread on a baking tray and top with the cheese mixture. Place under the grill for 2-3 minutes or until bubbling and golden brown
To serve: Ladle the soup into warm bowls and place one toast in each soup. Serve the remaining toasts separately. By then, the mixed mushroom soup with cheesy toasts is ready
