Mushroom Soup With Halloumi Croutons

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2 tablespoons vegetable oil (or olive oil)
• 500 g button mushrooms (thinly sliced)
• 200 g swiss brown mushrooms (thinly sliced)
• 1 brown onion (large, thinly sliced)
• 2 garlic cloves (minced)
• 1/4 cup plain flour
• 2 cups vegetable stock (500ml or chicken)
• 2 cups water (500ml)
• 75 g halloumi cheese (cut into 1cm pieces)
• 12 sage leaves
• 1/2 cup cream

Recipe

• 1 heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
• 2 transfer to a heatproof bowl.
• 3 heat 1 tablespoon of the remaining oil in the same pan and add onion and garlic and cook and stir for 5 minutes or until softened.
• 4 add the flour and cook for 1 minutes or until well combined and then add stock, 2 cups of water and 2/3 of the cooked mushrooms and bring to the boil and then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
• 5 meanwhile heat the remaining oil in a small frying pan over moderately high heat and add the halloumi and sage and cook and turn for 2-3 minutes or until the haloumi is golden and then drain on paper towels.
• 6 blend soup in batches or use a stick blender, return to the pot if done in a blender and add the cream and stir and cook for a further 5 minutes over a low heat or until heated through.
• 7 ladle soup into serving bowls and top with reserved mushrooms, sage and halloumi.