Cream of Mushroom, Madeira Soup With Melting Camembert Croutes

1. 1

   Pour 250 ml (just under 1/2 pt) of boiling water over the dried mushrooms.

2. 2

   and leave for 20-30 mins to soak.

3. 3

   Meanwhile, melt the butter in a saucepan and add the shallots.

4. 4

   Cook gently for 3-4 mins until softened then add the garlic and continue to cook for a.few more minutes.

5. 5

   Strain the dried mushrooms reserving the liquid and chop them finely then add them to the saucepan along with the fresh mushrooms.

6. 6

   Cook for 5-7 mins until the mushrooms are cooked through.

7. 7

   Now add the.Madeira and bring to the boil; let it bubble away until reduced by about.half.

8. 8

   Then add the thyme, stock and the strained mushroom liquid.

9. 9

   Bring to the boil reduce the heat and simmer very gently for 20 minutes.

10. 10

    Remove from the heat and leave to cool for about 5 mins than transfer to a.

11. 11

    blender and whiz until smooth (alternatively, use a hand blender.

12. 12

    And blitz in the pan).

13. 13

    Return the soup to the saucepan and heat gently.

14. 14

    Taste and season with salt and freshly ground pepper then stir in the cream.

15. 15

    If the soup is too thick,thin it down with a little milk.Cook over a gentle heat for 5-10 minutes.

16. 16

    prepare the croutes.

17. 17

    Preheat the grill to medium and arrange the Camembert on the slices of bread on a baking sheet.

18. 18

    Put under the grill for 3-4 mins until the cheese is bubbling and golden.

19. 19

    Serve the soup in bowls with a couple of cheesy croutes each and sprinkle.

20. 20

    over the thyme leaves and freshly ground pepper.

* Per serving · 4 servings · Values may vary.