Name: Mushroom soup with herbed cheese croûtes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 40 gram butter; 1 tablespoon extra virgin olive oil; 1 (200g) brown onion, coarsely chopped; 200 gram swiss brown mushrooms, thinly sliced; 500 gram cup mushrooms, thinly sliced; 2 clove garlic, crushed; 1 teaspoon coarsely chopped fresh thyme leaves, plus extra sprigs to garnish; 4 cup (1l) vegetable stock; 2 cup (500ml) water; 100 gram baby spinach leaves; Herbed cheese croûtes; 8 (320g) thick slices sourdough bread; 120 gram soft goat's cheese; 1 clove garlic, crushed; 1 tablespoon coarsely chopped fresh chives; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 1 tablespoon coarsely chopped fresh thyme leaves

Ingredients

40 gram butter

1 tablespoon extra virgin olive oil

1 (200g) brown onion, coarsely chopped

200 gram swiss brown mushrooms, thinly sliced

500 gram cup mushrooms, thinly sliced

2 clove garlic, crushed

1 teaspoon coarsely chopped fresh thyme leaves, plus extra sprigs to garnish

4 cup (1l) vegetable stock

2 cup (500ml) water

100 gram baby spinach leaves

Herbed cheese croûtes

8 (320g) thick slices sourdough bread

120 gram soft goat’s cheese

1 clove garlic, crushed

1 tablespoon coarsely chopped fresh chives

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 tablespoon coarsely chopped fresh thyme leaves

Method

1.Heat butter and oil in a large saucepan over medium heat. Add onion to pan and stir over heat for 5 minutes or until onion is soft but not browned.

2.Increase heat to high. Add mushrooms to pan and continue stirring a further 5 minutes or until well browned. Add garlic and thyme. Stir until fragrant. Stir in stock and water; simmer, covered, 15 minutes or until tender.

3.Meanwhile, to make herbed cheese croûtes, preheat grill. Place bread under grill until toasted lightly on both sides. Combine cheese, garlic and herbs in a small bowl; spread herbed cheese mixture on toast.

4.Add spinach to soup, stir until wilted. Season to taste.

5.Ladle soup into bowls; sprinkle with a few extra thyme sprigs. Serve with croûtes.

Button or portobello mushrooms can also be used in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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