Mushroom Soup with Parmesan Thyme Croutons
Watch Clodagh Make This On Her IGTV Here
Serves 4
INGREDIENTS:
80g / 3 oz butter
2 onions, chopped
2 cloves of garlic, sliced
500g / 13 oz mushrooms, sliced (chestnut or button mushrooms)
1 tbsp plain flour
1 litre / 3 ½ cups hot chicken or vegetable stock
4 tbsp single cream
1 tsp fresh thyme leaves
For the Parmesan Thyme Croutons
4 slices of bread, heels removed and cut into small cubes
2 tbsp olive oil
2 tsp fresh thyme leaves
1 tbsp parmesan cheese, grated
Sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven 180oC / 360F / Gas Mark 5.
2. Place a medium sized saucepan over a medium heat and melt the butter. Then stir in the onions and garlic, cover and cook for 3 minutes. Remove the lid and add the sliced mushrooms and cook for another 5 minutes until softened. Sprinkle over the flour and stir to combine. Pour in the stock / broth, bring the mixture to the boil and cook for a further 5 minutes.
3. Next make the croutons. Place the cubed bread on a roasting tray, and add the grated parmesan, olive oil and thyme leaves. Season with sea salt and freshly ground black pepper. Toss well, making sure the cubed bread pieces are coated. Place in the pre-heated oven for 10 minutes.
4. Then back to the soup! Place the soup in a blender and blitz until smooth. Return the soup to the saucepan, stir in the cream and season with Sea salt and freshly ground black pepper. Heat for 2 minutes.
5. Serve the mushroom soup with the crunchy croutons on top.
