- Peel the skin off of the mushrooms and coarsely chop the stems and caps. Heat the butter in a large saucepan, add the garlic and mushrooms and cook for 5 minutes or until the mushrooms are soft.
- Add the four and stir for 1 minute. Stir in the chicken stock and simmer, covered, for about 10 minutes.
- In a food processor or blender, process soup until smooth (in batches if necessary.) Return to the pan and add the cream and stir over low heat until soup is heated through. Season with salt and pepper.
- For the mustard and Gruyere croutons, combine ingredients in a bowl, season to taste, toss to coat. Spread on an oven tray lined with baking paper and bake, shaking occasionally, until golden (5-7 minutes).
- Scatter croutons over hot soup and serve drizzled with extra virgin olive oil.
Cream of Mushroom Soup with Mustard and Gruyere Croutons
Recipe by Tad Lombardo
Embrace the cold weather with a healthy winter soup.
Ingredients
- 400g mushrooms
- 60g butter
- 3 garlic cloves crushed
- ¼ cup plain flour
- 4 cups chicken stock
- 1 cup cream
- 30g butter, melted
- 30ml extra virgin olive oil
- 2tbsp dijon mustard
- 2tbsp gruyere cheese, grated
- 100g sourdough bread, torn (day old)
- Additional extra virgin olive oil for garnish
