Mushroom Soup With Halloumi Croutons |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From monthly magazine Recipe+ Using vegetable stock makes this dish vegetarian. Ingredients:
2 1/2 tablespoons vegetable oil (or olive oil) |
500 g button mushrooms (thinly sliced) |
200 g swiss brown mushrooms (thinly sliced) |
1 brown onion (large, thinly sliced) |
2 garlic cloves (minced) |
1/4 cup plain flour |
2 cups vegetable stock (500ml or chicken) |
2 cups water (500ml) |
75 g halloumi cheese (cut into 1cm pieces) |
12 sage leaves |
1/2 cup cream |
Directions:
1. Heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
2. Transfer to a heatproof bowl.
3. Heat 1 tablespoon of the remaining oil in the same pan and add onion and garlic and cook and stir for 5 minutes or until softened.
4. Add the flour and cook for 1 minutes or until well combined and then add stock, 2 cups of water and 2/3 of the cooked mushrooms and bring to the boil and then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
5. Meanwhile heat the remaining oil in a small frying pan over moderately high heat and add the halloumi and sage and cook and turn for 2-3 minutes or until the haloumi is golden and then drain on paper towels.
6. Blend soup in batches or use a stick blender, return to the pot if done in a blender and add the cream and stir and cook for a further 5 minutes over a low heat or until heated through.
7. Ladle soup into serving bowls and top with reserved mushrooms, sage and halloumi.
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