Mushroom soup with stilton, apple & walnut croûtes

Mushroom Soup

Serves 4

  • For the soup

  • 2 onions

  • olive oil

  • 1 organic chicken or vegetable stock cube

  • ½ a bunch fresh thyme

  • 2 cloves of garlic

  • 4 large portobello mushrooms

  • 100 g basmati rice

  • 1 tablespoon single cream

  • 1 teaspoon truffle oil

  • For the croûtes

  • 8 chestnut mushrooms

  • 1 ciabatta loaf

  • 1 clove of garlic

  • 1 eating apple

  • ½ a bunch of fresh curly parsley

  • 1 lemon

  • 50 g Stilton cheese

  • 1 small handful shelled walnuts

Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender



START COOKING

Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil • Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher • De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred • Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes • Pour in 1 litre of boiling water and boil with the lid on



Cut 4 slices of ciabatta at an angle and add to the griddle pan • When charred on both sides, rub with a halved garlic clove • Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice • Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted



Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil • Top the toasts with pinches of apple and parsley and serve on the side

Nutritional Information

Mushroom soup with stilton, apple & walnut croûtes

Creamy soup with crunchy ciabatta bites

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0 foodies cooked this
This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes
Serves 4
15m
Super easy
Method

Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender

START COOKING
Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil • Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher • De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred • Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes • Pour in 1 litre of boiling water and boil with the lid on

Cut 4 slices of ciabatta at an angle and add to the griddle pan • When charred on both sides, rub with a halved garlic clove • Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice • Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted

Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil • Top the toasts with pinches of apple and parsley and serve on the side

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 405 20%
  • Carbs 47.3g 21%
  • Sugar 9.3g 10%
  • Fat 16.8g 24%
  • Saturates 4.5g 23%
  • Protein 13.5g 30%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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