Prepare the soup in advance and all you need to do is reheat just before serving.
Ingredients
| 1 Tbsp | Butter |
| 2 Tbsp | Extra virgin olive oil |
| 1 medium | Onion, roughly chopped |
| 5 cups | Mushrooms, roughly chopped (Main) |
| 2 Tbsp | Plain flour |
| 4 cups | Chicken stock, or vegetable stock, hot |
| 1 cup | Creme fraiche |
| 1 serving | Salt and pepper |
| 2 Tbsp | Dry sherry, (optional) |
| 4 tsp | Balsamic vinegar, good quality |
Walnut crème fraiche
| ¼ cup | Creme fraiche (Main) |
| 8 | Walnuts, finely grated (Main) |
| 2 Tbsp | Finely chopped spring onion |
| 1 pinch | Salt |
Croûtes
| 4 slices | Baguettes (Main) |
| 4 tsp | Walnut oil, or extra virgin olive oil (Main) |
| 2 Tbsp | Grated gruyere cheese |
| 4 wedges | Parsley sprigs, to garnish |
Directions
- To make soup, in a medium-sized pot over medium-high heat cook butter and oil until bubbling. Add onion and garlic and sauté for 5 minutes or until onion is soft. Add mushrooms and cook for 4 minutes or until cooked. Add flour, mix well with a wooden spoon then cook over a medium heat for 3 minutes. Slowly add hot stock, mixing well to ensure there are no lumps. Bring to a simmer for 6 minutes.
- Remove from heat and process with an immersion blender (or in a blender) until smooth. Return to pot and add first measure of crème fraiche, salt and pepper to your taste. Mix to combine and set aside.
- To make walnut crème fraiche, in a small bowl combine all ingredients.
- To make croûtes, drizzle ½ tsp oil on each side of baguette slices. Grill baguette slices on one side then turn, sprinkle with gruyère and grill until golden-brown and bubbling.
- Prior to serving, reheat soup and add sherry (if using). Divide soup between 4 bowls. Top each croûte with 1 tbsp walnut crème fraiche, Drizzle your favourite balsamic over each soup.
See more of Simon's winter entertaining ideas