Sunday night Portobello Mushroom Soup with Gruyere Toasties

By • February 8, 2013 0 Comments

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Author Notes: This recipe from my blog was originally intended to be some glorious celebratory feast of a recipe, and yet after a week of work and busy-ness behind me, all I could think of was this soup. It is the antidote to frazzled nerves (actually it probably is with mushrooms' purported anti-inflammatory properties, and loads of lovely vitamin B and D) and just what I felt like tucking into. The soup comprises Portobello or Swiss Brown mushrooms, good quality chicken stock, lots of pungent garlic, thyme, some fresh cream and a wee bit of sherry to give it that extra little somethn' somethn'. Did I mention the fabulousness of the Gruyere and Onion Jam pan-toastie (sweet onions, melty cheese, toasty bread)....yep, happy days in my favourite snuggy jumper and with a lovely glass of red!From The Kitchen

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Serves 4

  • 50g butter
  • 1 red onion, peeled and roughly chopped
  • sea salt and freshly ground black pepper
  • 4 big garlic cloves, crushed
  • 600g Portobello mushroms, sliced
  • 5 sprigs thyme
  • 2 bay leaves
  • 5 cups good quality chicken stock
  • 1/2 cup cream
  • 3 tablespoons cream
  • 2 tablespoons sherry
  • 4 small brown mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 8 slices good quality wholemeal bread
  • 1 1/2 cups Caramelised onions / onion jam
  • 3 tablespoons butter
  1. Heat the butter in a large heavy-based saucepan and cook onions with sea salt and pepper over a medium/gentle heat for 10 minutes or until softened. Add garlic, mushrooms, thyme and bay leaves. Cook for a further 15 minutes over a medium heat, stirring every few minutes until mushrooms are pretty well cooked.
  2. Add stock, bring to a boil then reduce to a simmer for half an hour. Add cream, milk and sherry and cook a further 2 minutes. Take off the heat, remove thyme stalks (the leaves will have all dropped off) and bay leaves. transfer to a food processor and whiz until combined.
  3. When ready to serve taste for seasoning, then in a small fry pan cook extra small mushrooms in olive oil over a medium heat for about 3-4 minutes or until almost crispy. Drizzle with a little extra cream, garnish with mushrooms and optional micro greens and serve with Gruyere and caramelised onion toasties.
  4. While soup is heating heat too large fry pans. Butter bread and put 4 slices in (2 in each pan), buttered-side down. Top with evenly divided caramelised onions and Gruyere cheese, and finally the extra bread slices, butter-side up. When toasties are golden on the bottom, carefully flip and cook the other side - about 5-6 minutes all up. Deliciousness.

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