Caramelised Onion and Mushroom Soup with Cheesy Mushroom Toasties

, from Issue #67. July, 2016
Photography by Josh Griggs.
Caramelised Onion and Mushroom Soup with Cheesy Mushroom Toasties

I would happily eat this soup at least once a week. It’s packed with flavour but does rely on using a good-quality beef stock. 

Serves: 4


2 tablespoons olive oil
good knob of butter
6 large onions, sliced
1 carrot, grated
1 teaspoon sea salt
600 grams portobello mushrooms, thickly sliced
3 cloves garlic, crushed
1 tablespoon finely chopped sage or thyme

2 tablespoons balsamic vinegar
4 cups good-quality beef stock
1 whole star anise

sea salt and ground pepper
To serve
2 tablespoons chopped parsley

Cheesy Mushroom Toasties
250 grams button mushrooms
2 tablespoons olive oil
8 slices sourdough baguette
1 clove garlic, cut in half
1 cup grated cheddar cheese
sea salt and ground pepper


Heat the oil in a large saucepan and add the butter, onions, carrot and salt. Cover and cook over a medium-low heat for 30 minutes stirring occasionally to prevent them catching on the base of the pan.

Add the mushrooms, garlic and sage or thyme and cook for 15 minutes until the mushrooms are soft.

Stir in the vinegar and cook 1 minute, then add the stock and star anise. Season and partially cover with a lid and simmer for 20 minutes.

To serve: Remove the star anise and discard. Stir in the parsley and ladle the soup into bowls. Serve with the Cheesy Mushroom Toasties. 

Cheesy Mushroom Toasties

Preheat the grill to its highest setting.

Cut the mushrooms into quarters or halves if small.

Heat the oil in a sauté pan and when hot add the mushrooms. Season and cook until golden and tender. Drain on kitchen towels.

Toast the baguette then rub with the cut clove of garlic.

Place the baguette on a baking tray and top with a little cheese then pile the mushrooms on top. Add the remaining cheese and a grind of pepper and grill until melted and golden. Serve hot with the soup.