Dried porcini mushrooms 1 tbsp, snipped into small pieces
Ciabatta loaf ½, cut into 6 diagonal slices
Crème fraîche 3 tbsp
Soft blue cheese 75g (3oz)
Heat oil in a large pan and cook leek, celery and thyme, covered, for 5 minutes until softened.
Add chestnut mushrooms, cook for a 2-3 minutes, then add stock pot (or crumble in stock cube) and pour over 600ml (1 pint) boiling water. Sprinkle dried mushrooms over, cover and simmer for 15 minutes.
Meanwhile, heat a griddle pan (or preheat grill) and toast ciabatta slices on both sides.
Remove thyme stalks, then whizz soup with a stick blender, adding 1 tablespoon of crème fraîche. Season to taste.
Spread blue cheese on toasts. Ladle soup into warmed bowls. Dot remaining crème fraîche on top of soup, season and sprinkle with extra thyme leaves.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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