Sunday Night Portobello Mushroom Soup With Gruyere

Name: Sunday Night Portobello Mushroom Soup With Gruyere Toasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50g butter; 1 red onion, peeled and roughly chopped; sea salt and freshly ground black pepper; 4 big garlic cloves, crushed; 600g Portobello mushroms, sliced; 5 sprigs thyme; 2 bay leaves; 5 cups good quality chicken stock; 1/2 cup cream; 3 tablespoons cream; 2 tablespoons sherry; 4 small brown mushrooms, thinly sliced; 1 tablespoon olive oil; 8 slices good quality wholemeal bread; 1 1/2 cups Caramelised onions / onion jam; 3 tablespoons butter

Servings: persons

50g butter
1 red onion, peeled and roughly chopped
sea salt and freshly ground black pepper
4 big garlic cloves, crushed
600g Portobello mushroms, sliced
5 sprigs thyme
2 bay leaves
5 cups good quality chicken stock
1/2 cup cream
3 tablespoons cream
2 tablespoons sherry
4 small brown mushrooms, thinly sliced
1 tablespoon olive oil
8 slices good quality wholemeal bread
1 1/2 cups Caramelised onions / onion jam
3 tablespoons butter

1
Heat the butter in a large heavy-based saucepan and cook onions with sea salt and pepper over a medium/gentle heat for 10 minutes or until softened. Add garlic, mushrooms, thyme and bay leaves. Cook for a further 15 minutes over a medium heat, stirring every few minutes until mushrooms are pretty well cooked.
2
Add stock, bring to a boil then reduce to a simmer for half an hour. Add cream, milk and sherry and cook a further 2 minutes. Take off the heat, remove thyme stalks (the leaves will have all dropped off) and bay leaves. transfer to a food processor and whiz until combined.
3
When ready to serve taste for seasoning, then in a small fry pan cook extra small mushrooms in olive oil over a medium heat for about 3-4 minutes or until almost crispy. Drizzle with a little extra cream, garnish with mushrooms and optional micro greens and serve with Gruyere and caramelised onion toasties.
4
While soup is heating heat too large fry pans. Butter bread and put 4 slices in (2 in each pan), buttered-side down. Top with evenly divided caramelised onions and Gruyere cheese, and finally the extra bread slices, butter-side up. When toasties are golden on the bottom, carefully flip and cook the other side - about 5-6 minutes all up. Deliciousness.

1049

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 50g butter, 1 red onion, peeled and roughly chopped, sea salt and freshly ground black pepper, 4 big garlic cloves, crushed, and more.

Yes, Sunday Night Portobello Mushroom Soup With Gruyere Toasties falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunday Night Portobello Mushroom Soup With Gruyere Toasties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions