Name: Mushroom soup with haloumi croutons
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 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

Ingredients

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

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.