Mushroom Soup With Halloumi Croutons Recipes

CREAMY CHANTERELLE MUSHROOM SOUP

Steps:

• Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
• Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
• Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
• Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

MUSHROOM SOUP WITH HALLOUMI CROUTONS

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
• Transfer to a heatproof bowl.
• 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.
• 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.
• 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.
• 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.
• Ladle soup into serving bowls and top with reserved mushrooms, sage and halloumi.