The chilly and wet weather hasn’t left us just yet so soup still feels like the perfect solution to weekday meals. This incredibly simple mushroom soup uses cauliflower to create a creamy element. Rye croutons add a caramelly richness that I love while goat's cheese has a sharpness saltiness that is excellent with mushrooms.
3 tablespoons ghee or butter
1 medium onion, diced finely
3 large garlic cloves, diced finely
750 grams mushrooms, chopped roughly
1 tablespoon fresh thyme leaves
1 litre chicken stock
1 cup water
½ medium caulilflower, cut into florets
3 thick slices rye sourdough, torn into chunks
4 tablespoons olive oil
sea salt and cracked black pepper
100 grams goat's feta
This soup can be easily made dairy-free by using olive oil for sautéing and omitting the goat's cheese.
Heat the ghee or butter in a soup pot over a medium low heat. Cook the onion and garlic gently for 5 minutes until the onion is tender and translucent. Increase the heat and add the mushrooms. Sauté for 10 minutes until the mushrooms are glossy. Add the thyme and cook for a further minute. Add the stock, water and cauliflower. Bring to a boil and then simmer for 25 minutes.
Use a blender or hand blender to puree until silky smooth. Season generously.
Preheat oven to 180°C. Toss the rye bread with the olive oil and sprinkle liberally with salt and pepper. Bake for 20 minutes until crunchy.
Divide with soup between bowls. Top with croutons and sprinkle with goat's cheese.
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Will freeze well for up to 2 months.