Detailed step-by-step description of how to cook the dish "Mushroom soup with goats cheese toast". Try it by all means
- Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion is soft.
- Add the potato and the Swiss brown, button and cup mushrooms. Stir until combined. Add the stock and bring to the boil. Reduce heat to medium and gently boil, covered, stirring occasionally, for 10 minutes or until the potato is tender. Add the cream. Remove from heat and set aside for 5 minutes to cool slightly.
- Meanwhile, preheat grill on high. Spread the goat's cheese evenly over the toasted rye bread and cook under grill, about 5cm from heat source, for 3 minutes or until brown.
- Place the soup in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
- Ladle the soup into serving bowls or cups. Sprinkle with thyme and serve immediately with goat's cheese toast.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set