Mushroom Soup With Halloumi Croutons

1. 1

   Heat 1 tbsp oil in a large pot over high heat, add mushrooms and cook for 5 mins, or until softened. Set aside. Add 1 tbsp oil and cook onion and garlic for 5 mins, or until softened. Add flour and cook for 1 min, or until lightly browned and nutty. Add stock, 2 cups water and 2/3 of the cooked mushrooms. Bring to a boil, reduce heat and simmer for 10-15 mins, or until vegetables are tender.

2. 2

   Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add halloumi and sage and cook for 2-3 mins, or until golden. Drain on paper towels.

3. 3

   Puree soup until smooth. Transfer to a clean pot, add cream and cook for 5 mins over low heat, or until heated through. Ladle into serving bowls and top with reserved mushrooms, sage and halloumi. Serve.

* Per serving · 4 servings · Values may vary.