INGREDIENTS:

• 1 cup of baby portobello mushrooms roughly chopped
• 1 cup of Shiitake mushrooms roughly chopped
• 3 cups of heavy whipping cream
• 2 cloves of minced garlic
• Sea salt and cracked pepper to taste
• 1/2 cup of water
• 2 tablespoons of unsalted butter
• 1/3 cup of olive oil
• 1 small baguette , chopped into small cube size pieces
• 1 tsp of powder chicken seasoning or vegetable seasoning
• Optional – Garnish with fresh thyme leaves

INSTRUCTIONS:

1. Pre heat oven to 200C. Place baking paper on a nonstick baking tray.
2. Add the cube size pieces of baguette, drizzle with olive oil and season with salt and pepper. Place in the oven for approx 12 minutes or until golden in colour.
3. Remove from the oven and set to one side.
4. Place a medium size saucepan on a med/high heat. Add the butter, a pinch of salt and pepper, the chicken of vegetable seasoning and the minced garlic.
5. Stir, add in the mushrooms, continue to stir for about 5 minutes.
6. Add the cream and water, continue to stir for about 2 minutes, then lower temperature to a simmer for approximately 8 minutes.
7. Remove from heat. Once soup is at room temperature, pulse in a blender till it is even in texture.
8. Place croutons into a large zip lock bag, using a meat tenderiser – smash the croutons till they have the consistency of dust.
9. Re-heat soup just before serving.

TO ASSEMBLE:

Pour the soup into a small espresso cup on a small saucer , or whatever dish you would prefer, sprinkle the soup with the crouton dust and a sprig of thyme.

Press PLAY below to hear Lisa Mead run through the recipe