Mushroom soup with walnut croûtes

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

1. 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.
2. 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.
3. To make walnut crème fraiche, in a small bowl combine all ingredients.
4. 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.
5. 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

• Middle Eastern chicken and rice
• Naked spinach and ricotta dumplings