Recipe

Mushroom soup with haloumi croutons

Mar 27, 2013 1:00pm
  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Mushroom soup with haloumi croutons
  • 2 1/2 tablespoon vegetable or olive oil
  • 400 gram button mushrooms, thinly sliced
  • 200 gram swiss brown mushrooms, thinly sliced
  • 1 large brown onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1/4 cup plain flour
  • 2 cup chicken or vegetable stock
  • 75 gram haloumi, cut into 1 cm pieces
  • 12 fresh sage leaves
  • 1/2 cup cream

Method

Mushroom soup with haloumi croutons
  • 1
    Heat 1 tablespoon of oil in a large saucepan over high heat. Add mushroom; cook and stir 5 minutes or until softened. Transfer to a heatproof bowl. Heat 1 tablespoon of the remaining oil in same pan. Add onion and garlic; cook and stir 5 minutes or until softened.
  • 2
    Add flour; cook and stir 1 minute or until well combined. Add stock, 2 cups water and two-thirds of the cooked mushroom. Bring to the boil. Reduce heat. Simmer for 10-15 minutes or until vegetables are tender.
  • 3
    Heat remaining oil in a small frying pan over moderately high heat. Add haloumi and sage; cook and turn for 2-3 minutes or until golden. Drain on paper towels.
  • 4
    Blend soup, in batches, until smooth. Place soup in clean pan. Add cream; cook and stir for 5 minutes over low heat or until heated. Ladle soup into serving bowls. Top with reserved mushrooms, sage and haloumi.

Notes

Use any mixture of mushrooms in this recipe. Try flats. If sage is unavailable, use 2 teaspoons finely chopped rosemary.

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