Mushroom Soup With Halloumi Croutons
"From monthly magazine Recipe+ Using vegetable stock makes this dish vegetarian."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (563.9 g)
- Calories 450.5
- Total Fat - 27.2 g
- Saturated Fat - 8.3 g
- Cholesterol - 30.3 mg
- Sodium - 662.4 mg
- Total Carbohydrate - 40.9 g
- Dietary Fiber - 9.4 g
- Sugars - 11.4 g
- Protein - 14.3 g
- Calcium - 396.2 mg
- Iron - 2.4 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
Step 2
Transfer to a heatproof bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Ladle soup into serving bowls and top with reserved mushrooms, sage and halloumi.
Tips
No special items needed.
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