There’s still a chill in the air and we cannot yet say goodbye to cosy blankets. It’s the perfect time to prepare heart-warming dishes, like this flavourful mushroom soup with thyme, sage and whole grain croutons. Super easy to cook, it’s an excellent idea for dinner after a busy workday with a side of chunky bread…
- 500g mushrooms
- 1 shallot, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tbsp olive oil
- 2 tbsp flour
- 500ml vegetable stock
- a handful of fresh thyme and sage (or dried)
- salt and pepper
- 2 slices of whole grain bread
- grated cheese
- Sauté the finely chopped onion and garlic in one tbsp. of olive oil in a pot.
- Separate 2-3 mushrooms (we will use them as decoration). Roughly chop the rest and add to the onions. Sauté them until all the liquid evaporates, and the surface is nicely golden brown.
- Add the flour and cook for about 60-90 seconds, but don’t let it brown.
- Add the vegetable broth, and simmer until the mushrooms are completely tender. If you are using dried herbs, it is time to add them. Season with salt and pepper. If you are using fresh herbs, finely chop them and add them to the soup in the last 2-3 minutes. (This applies to other fresh herbs too: add them to the dish only in the final minutes so they keep the maximum intensity and aroma.)
- In the meantime, cut the remaining 2-3 mushrooms into fine slices and the bread into small cubes. Heat one tbsp. olive oil in a sauté pan or a skillet, and grill the mushrooms and bread cubes separately until crispy.
- Remove the soup from the heat and blend it with a blender. I like the cream soup when smooth and thick, but if you want it thinner, add a little bit of vegetable broth or heavy crème.
- Serve with the grilled mushroom and croutons. (Optionally, you can add grated cheese.)