Portobello mushroom soup with blue cheese toasties

Babiche Martens

A lovely mushroom soup with an extra flavour hit with the addition of blue cheese toasties on the side.

Ingredients

50 g	Butter
1 Tbsp	Fresh thyme
1	Onion, finely chopped
500 g	Portobello mushrooms, sliced - plus two whole mushrooms extra to garnish (Main)
½ cup	White wine
1 tsp	Lemon, zest
½ cup	Cream
1 cup	Vegetable stock
200 g	Blue cheese (Main)
8 slices	Multigrain bread
1 Tbsp	Olive oil, to brush bread to grill
1 pinch	Chives, to garnish

Directions

1. Melt the butter with the thyme leaves and onion in a heavy based soup pot. Add two of the mushrooms, cover and cook gently for 2 minutes, remove and reserve for the garnish.
2. Add the rest of the mushrooms, wine, zest, stock and cream.
3. Simmer for 20 minutes then puree. Season.Keep the soup warm while making the toast.
4. Spread the slices of bread with the cheese then brush with olive oil and grill until crisp. Serve soup garnished with mushrooms and chives.