Baked mushroom soup
Bread, sweet red onions, garlic, thyme & gruyère
Ingredients
Serves 4 | total 50 minutes
- 2 red onions
- 4 cloves of garlic
- ½ a bunch of thyme 10g
- 300 g mushrooms
- 300 g good sourdough bread
- 1 litre fresh veg or chicken stock
- 70 g Gruyère cheese
Instructions
- Preheat the oven to 180°C.
- Peel and dice the onions and peel and finely slice the garlic, then place in a large casserole pan on a medium-low heat with 1 tablespoon of olive oil.
- Strip in the thyme and cook for 10 minutes, stirring regularly, while you slice the mushrooms and tear the bread into 4cm chunks.
- Stir the mushrooms into the pan, pour in the stock, and bring to the boil.
- Add the bread, then grate in most of the cheese.
- Stir well, grate over the remaining cheese, and transfer to the oven for 25 minutes, or until dark golden and very thick.
- Season to perfection, then serve drizzled with extra virgin olive oil.
- Comfort in a bowl.
