Mushroom soup with stilton, apple & walnut croûtes

Prep time: min
Total time: min
Serves 4
For The Soup
2
onions
olive oil
1
organic chicken or vegetable stock cube
½ bunch
fresh thyme
2 cloves
garlic
4
portobello mushrooms
½ cup
basmati rice
1 tbsp
18% cream
1 tsp
truffle oil
For The Croûtes
8
brown or cremini mushrooms
1
ciabatta loaf
1 clove
garlic
1
eating apple
½ bunch
fresh curly parsley
1
lemon
2 oz
Stilton cheese
50 g
1
small handful shelled walnuts
calories
405
fat
16.8 g
saturated fat
4.5 g
carbs
47.3 g
sugar
2 g

Directions

  1. Method Ingredients out. Kettle boiled. Oven grill on high. Large lidded skillet, medium heat. Griddle pan, high heat. Hand blender.

  2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil. Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher. De-stalk the brown/cremini mushrooms and place the tops on the griddle pan, turning when charred. Tear the brown/cremini stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on

  3. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice. Place the brown/cremini mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted

  4. Use the hand blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil. Top the toasts with pinches of apple and parsley and serve on the side.