Mushroom Soup With Halloumi Croutons Recipes

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MUSHROOM SOUP WITH HALLOUMI CROUTONS



Mushroom Soup With Halloumi Croutons image

Make and share this Mushroom Soup With Halloumi Croutons recipe from Food.com.

Provided by ImPat

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 234.8, Fat 18.2, SaturatedFat 7, Cholesterol 33.2, Sodium 21.1, Carbohydrate 15.1, Fiber 1.8, Sugar 3.5, Protein 5.8

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Servings 4
Calories 451 per serving
  • Heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
  • 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.

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