Mushroom Soup With Halloumi Croutons - cooking recipe

Ingredients
    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
Preparation
    Heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
    Transfer to a heatproof bowl.
    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.
    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.
    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.
    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.
    Ladle soup into serving bowls and top with reserved mushrooms, sage and halloumi.

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