MUSHROOM SOUP STILTON, APPLE & WALNUT CROÛTES

405 Ingredients out● Kettle boiled● Oven grill on high● Large lidded pan, medium heat● Griddle pan, high heat● Stick blender

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil ● Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher ● De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred ● Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes ● Pour in 1 litre of boiling water and boil with the lid on

Step 2

Cut 4 slices of ciabatta at an angle and add to the griddle pan ● When charred on both sides, rub with a halved garlic clove ● Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice ● Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted

Step 3

Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil ● Top the toasts with pinches of apple and parsley and serve on the side