15 Min Mushroom Soup
1 organic/other chicken or vegetable stock cube
½ a bunch fresh thyme
2 cloves of garlic
4 large portobello mushrooms/or any mushrooms you can find
100 g basmati rice
1 tablespoon single cream
1 teaspoon truffle oil/optional
8 chestnut/portobello or any other flatish mushrooms
1 ciabatta loaf
1 clove of garlic
1 eating apple
½ a bunch of fresh curly parsley
50 g Stilton/chedder cheese
1 small handful shelled walnuts or your favourate nut
Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
Top the toasts with pinches of apple and parsley and serve on the side.
NUTRITION PER SERVING
SOURCE: Jamie's 15 minute meals