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MushroomSoup 2 1

Mushroom Soup with Marinated Mushrooms and Garlic Toasties

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Ingredients
  

  • Marinated mushrooms
  • 200 g small portobello mushrooms cleaned and halved
  • 50 ml apple cider vinegar
  • 50 ml extra virgin olive oil
  • 1 clove garlic chopped
  • 1 thyme sprig
  • sea salt flakes and freshly ground black pepper
  • Mushroom Soup
  • 100 g shallots finely chopped
  • 1 clove garlic mashed
  • olive oil for frying
  • 100 ml sherry
  • 600 g mushrooms such as portabellini shitake, porcini, cleaned and roughly chopped
  • 1 sprig thyme
  • 500 ml warm vegetable stock
  • 250 ml cream or coconut milk
  • sea salt flakes and freshly ground black pepper
  • Garlic Toasties
  • 1 clove garlic mashed
  • handful chopped fresh parsley
  • 3 tbsp extra virgin olive oil
  • slices of bread toasted

Instructions
 

  • To make the marinated mushrooms, place all the other ingredients except the mushrooms in a saucepan and bring to a boil then pour over the cut mushrooms
  • Cover and place in the fridge for at least two hours to cool
  • Make the soup by heating some oil in a saucepan and add the shallots and garlic
  • Sweat the vegetables over a low heat until soft and translucent
  • Deglaze with the sherry and add the mushrooms and thyme
  • Give it a stir and cook for a few minutes
  • Add the vegetable stock and simmer for 20 minutes
  • Add the cream or coconut milk and simmer for another 10 minutes
  • Season to taste
  • Use a stick blender to blend the soup to a smooth consistency and keep warm while making the toasties
  • Make the garlic toasties by mixing the garlic, parsley and olive oil and spreading onto the just toasted bread
  • Serve the soup in bowls, topped with some marinated mushrooms and the toasties