Sunday Night Portobello Mushroom Soup with Gruyere and Onion Jam Toasties

dish.co.nz

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This beautiful winter 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 somethin' somethin'.

50 grams butter

1 red onion, peeled and toughly chopped

sea salt and freshly ground black pepper

4 big fat garlic cloves, crushed

600 grams Portobello mushrooms (or a mix of your favourites), sliced

5 sprigs thyme and 1 sprig lemon thyme (optional)

2 bay leaves

5 cups good quality chicken stock (homemade if you have it)

½ cup cream plus 3 tablespoons extra

½ cup whole milk

2 tablespoons sherry

4 small brown mushrooms extra, thinly sliced

1 tablespoons olive oil

⅓ cup micro-greens (mine were micro-purples!)

subheading: TOASTIES:

8 slices good quality wholegrain bread

150 grams Gruyere cheese, grated

1 ½ cups caramelised onions or Onion jam

3 tablespoons butter

Note: Ingredients may have been altered from the original.

Directions at dish.co.nz

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