MUSHROOM SOUP WITH GARLIC CROUTONS

vegetarian

A creamy mushroom soup served with crunchy croutons which makes a filling dish.

 

Serves 2

  • knob of margarine or butter
  • 2 garlic cloves, finely chopped
  • 4 spring onions, finely sliced
  • 2 tablespoons plain flour
  • 600 ml (1 pint) hot vegetable stock
  • 250g (8 oz) mushrooms, finely chopped
  • 150 ml (¼ pint) single cream
  • seasoning

For The Croutons

  • 2 tablespoons olive oil
  • 1 large garlic clove, quartered
  • 1 thick slice of bread, cubed

Method

  1. Melt the margarine in a large saucepan and gently cook the garlic and spring onions for 3 minutes until softened. Add the flour and stir for 1 minute. Gradually beat in the stock. Bring to the boil, add the mushrooms, cover and simmer for 30 minutes.
  2. Meanwhile, heat the oil in a small frying pan and cook the garlic for 5 minutes until golden, take care not to burn it. Remove and discard the oil, toss in the bread and stir fry for 2-3 minutes until golden. Drain on kitchen paper.
  3. Stir the cream into the soup and season to taste. Heat through gently, pour into bowls and sprinkle with the croutons.