Ingredients
• 100g butter, chopped
• 4 cloves garlic, finely sliced
• 1 brown onion, finely diced
• 2 large potatoes, peeled, very finely sliced into rounds
• 800g field mushrooms, sliced
• Sea-salt flakes and freshly ground black pepper, to season
• 200ml dry white wine
• 500ml chicken stock
• 4 sprigs thyme, leaves picked
• 250ml thickened cream
• 1 Tbsp Dijon mustard
• 1 baguette, sliced 1.5cm thick
• 6 slices (about 100g) firm goat’s cheese
• Extra thyme leaves, to garnish
• Extra virgin olive oil, to drizzle
Method
-
Put butter, garlic and onion in a large saucepan over a medium heat and cook, stirring, for 5 minutes. Add potatoes, stirring to coat in butter, and cook, stirring continuously, for 5 minutes or until translucent in colour.
-
Add mushrooms, season with salt and pepper and cook, stirring, for 5 minutes. Add wine and bring to a simmer. Add stock, thyme, cream and mustard. Bring back to a simmer and cook for a further 8 minutes or until mushrooms have softened.
-
Take about ¼ of the vegetables out of the soup and set aside. Process remaining soup using a stick blender until smooth. (Alternatively transfer to the jug of a blender and process until smooth, then return to pan.) Return reserved vegetables to smooth soup.
-
Preheat oven grill to high. Put baguette slices on an oven tray and grill briefly until light golden. Remove from grill, turn over and top with cheese. Grill for a further 1-2 minutes or until cheese melts and bread is golden.
-
Scatter toasts with a few of the extra thyme leaves and drizzle over olive oil.
-
Serve soup in individual bowls with a drizzle of olive oil and slices of the goat’s cheese toasties.
