Well here is my latest post – 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 today is 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 feel 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!
50g butter
1 red onion, peeled and toughly chopped
sea salt and freshly ground black pepper
4 big fat garlic cloves, crushed
600g Portobello mushrooms (or a mix of your favourites), sliced
5 sprigs thyme + 1 sprig lemon thyme (optional)
2 bay leaves
5 cups good quality chicken stock (homemade if you have it)
1/2 cup cream plus 3 tbsp extra
1/2 cup whole milk
2 tbsp sherry
4 small brown mushrooms extra, thinly sliced
1 tbsp olive oil
1/3 cup micro-greens (mine were micro-purples!)
Toasties:
8 slices good quality wholegrain bread
150g Gruyere cheese, grated
1 1/2 cups caramelised onions / Onion jam
3 tbsp butter
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. 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. 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. Serves 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.
Ich kann nur sagen, genial, genial genial!
Mein Mund steht offen und ich möchte die richtigen Worte finde aber es kommt nicht viel raus außer, Saba, grins.
Die Photography ist GROßARTIG!!!
Viele Grüße,
Jesse Gabriel
Hahahaha! Danke! 🙂 Ich bin so froh, dass Sie sie mögen!
"Pan toastie" is now my new favorite culinary term 🙂 Great looking soup & sandwich and, with a glass of red, sounds like a wonderful way to celebrate!
Thanks so much Kristin, funny that something so simple can be so delicious! 🙂
Fantastic!!!!
Thanks so much! 🙂
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