This is definitely a special-occasion soup, calling as it does for mixed mushrooms and French bread. No prizes for guessing that I love mushrooms! Try finding ceps and oyster mushrooms Even if you can’t find anything particularly exotic, this is still a delicious soup, served in an attractive manner.
Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.
Serves
4
Ingredients
2 tbsp olive oil
1 onion
6 cups mixed mushrooms
1¼ cups milk
3¾ cups water
8 slices rustic or French bread
3 tbsp butter
2 garlic cloves
3/4 cup finely grated cheese preferably Swiss (See notes)
salt
and pepper
Method:
- Heat the oil in a large saucepan and cook the chopped onion for a few minutes until softened.
- Roughly chop the mushrooms.
- Add them to the pan, stirring so that they’re all covered with oil.
- Add the milk and bring to the boil. Lower the heat, cover and simmer for about 5 mins.
- Stir in the water and bring up to simmering point.
- Toast the bread.
- Mix the garlic and butter together and spread on the toast.
- Put two pieces of toast in the bottom of each bowl and pour the hot soup over.
- Top with the grated cheese and serve at once.
Notes:
- I can give no suggestions for a vegan equivalent of Swiss cheese, unless you happen to be in a very large town, or somewhere sufficiently cosmopolitan to have a wide range of good, vegan cheeses. This is very unlikely, I’m afraid.
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