Mushroom Soup With Herbed Cheese Croutons - cooking recipe

Ingredients

40 g butter
1 tbsp extra virgin olive oil
1 None brown onion, coarsely chopped
200 g brown mushrooms, thinly sliced
500 g mushrooms, thinly sliced
2 cloves garlic, crushed
1 tsp coarsely chopped fresh thyme leaves, plus extra sprigs to garnish
1 l vegetable stock
500 ml water
100 g baby spinach leaves
-1 None Herbed Cheese Croutes
8 None thick slices sourdough bread
120 g soft goat's cheese
1 clove garlic, crushed
1 tbsp coarsely chopped fresh chives
1 tbsp coarsely chopped fresh flat-leaf parsley
1 tbsp coarsely chopped fresh thyme leaves

Preparation

Heat butter and oil in a large saucepan over medium heat. Add onion to pan and stir over heat for 5 mins or until onion is soft but not browned.
Increase heat to high. Add mushrooms to pan and continue stirring a further 5 mins or until well browned. Add garlic and thyme. Stir until fragrant. Stir in stock and water; simmer, covered, for 15 mins or until tender.
Meanwhile, to make herbed cheese croutes, preheat grill. Place bread under grill until toasted lightly on both sides. Combine cheese, garlic and herbs in a small bowl; spread herbed cheese mixture on toast.
Add spinach to soup, stir until wilted. Season to taste. Ladle soup into bowls; sprinkle with a few extra thyme sprigs. Serve with croutes.