Meals and Courses

Mushroom and Thyme Soup with Goats’ Cheese Croûtes

cook 20 mins
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 500 g (1 lb) chestnut mushrooms, trimmed and roughly chopped
  • 2 tablespoons thyme leaves, plus extra to garnish
  • 600 ml (1 pint) chicken or vegetable stock
  • 2 tablespoons Dijon mustard plus 1 teaspoon
  • 200 ml (7 fl oz) crème fraîche
  • 8 thin slices of small French baguette, toasted
  • 8 thin slices of rinded goats’ cheese
  • salt and pepper
  • Heat the oil in a large, heavy-based saucepan and cook the onion over a medium heat, stirring occasionally, for 3 minutes. Add the mushrooms and thyme leaves and cook, stirring occasionally, for 5 minutes until the mushrooms are tender and browned. Pour in the stock, add the 2 tablespoons mustard and bring to the boil. Reduce the heat and simmer for 5 minutes.
  • Transfer the soup to a food processor and whizz until almost smooth, then return to the pan, add the crème fraîche and season generously with a little salt and some pepper. Heat through for 1 minute.
  • Thinly spread the baguette slices with the remaining teaspoon of mustard and place a goats’ cheese slice on top of each. Cook under a preheated high grill for 1–2 minutes until the cheese is just beginning to brown in places.
  • Serve the soup ladled into warmed serving bowls with the croûtes on top, garnished with extra thyme leaves.
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