Mushroom Soup With Halloumi Croutons - cooking recipe

Ingredients

1/2 tbsp vegetable or olive oil
1 lb button mushrooms, thinly sliced
1/2 lb baby portobello mushrooms, thinly sliced
1 None large onion, thinly sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable stock
2.5 oz halloumi, cut into 1/3 inch pieces
12 None fresh sage leaves
1/2 cup heavy cream

Preparation

Heat 1 tbsp oil in a large pot over high heat, add mushrooms and cook for 5 mins, or until softened. Set aside. Add 1 tbsp oil and cook onion and garlic for 5 mins, or until softened. Add flour and cook for 1 min, or until lightly browned and nutty. Add stock, 2 cups water and 2/3 of the cooked mushrooms. Bring to a boil, reduce heat and simmer for 10-15 mins, or until vegetables are tender.
Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add halloumi and sage and cook for 2-3 mins, or until golden. Drain on paper towels.
Puree soup until smooth. Transfer to a clean pot, add cream and cook for 5 mins over low heat, or until heated through. Ladle into serving bowls and top with reserved mushrooms, sage and halloumi. Serve.