Cream Of Mushroom, Madeira Soup With Melting Camembert Croutes

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 1/2 ounces dried mushrooms
• 1 ounce butter
• 2 shallots (peeled and chopped)
• 3 garlic cloves (peeled and finely chopped)
• 7 ounces mushrooms, thinly sliced
• 9 ounces chestnut mushrooms, thinly sliced
• 3 1/2 ounces dry madeira wine
• 2 sprigs fresh thyme
• 850 milliliters vegetable stock ((1 1/2 pt)
• 150 milliliters double cream ((1/4 pt)
• 8 thin slices french bread
• 1/2 small camembert cheese (sliced)
• 1 leaf from 2 sprigs thyme (to garnish)

Recipe

• 1 pour 250 ml (just under 1/2 pt) of boiling water over the dried mushrooms.
• 2 and leave for 20-30 mins to soak.
• 3 meanwhile, melt the butter in a saucepan and add the shallots. cook gently for 3-4 mins until softened then add the garlic and continue to cook for a.few more minutes.
• 4 strain the dried mushrooms reserving the liquid and chop them finely then add them to the saucepan along with the fresh mushrooms.
• 5 cook for 5-7 mins until the mushrooms are cooked through.
• 6 now add the.madeira and bring to the boil; let it bubble away until reduced by about.half. then add the thyme, stock and the strained mushroom liquid.
• 7 bring to the boil reduce the heat and simmer very gently for 20 minutes.
• 8 remove from the heat and leave to cool for about 5 mins than transfer to a.
• 9 blender and whiz until smooth (alternatively, use a hand blender.
• 10 and blitz in the pan).
• 11 return the soup to the saucepan and heat gently.
• 12 taste and season with salt and freshly ground pepper then stir in the cream.
• 13 if the soup is too thick,thin it down with a little milk.cook over a gentle heat for 5-10 minutes.
• 14 prepare the croutes. preheat the grill to medium and arrange the camembert on the slices of bread on a baking sheet. put under the grill for 3-4 mins until the cheese is bubbling and golden.
• 15 serve the soup in bowls with a couple of cheesy croutes each and sprinkle.
• 16 over the thyme leaves and freshly ground pepper.