Ingredients

The following ingredients have 4 Servings
  • 250 g chestnut mushrooms
  • 250 g white close-cup mushrooms
  • 1 onion
  • 1/2 cup wild rice
  • 3 garlic cloves
  • 50 ml double cream
  • 3 cups vegetable stock/broth
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp chopped green onions
  • 2 slices bread
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper

Instruction

  • To make the soup, chop the onion and garlic cloves finely.
  • Add the oil and butter to a pan and gently fry the onion on a medium heat until golden.
  • Add the garlic, and fry for a further 30 seconds.
  • Chop the mushrooms and add them to the pan, and give it a good stir.
  • Let the mushrooms cook for about 5 minutes until the liquid released by the mushrooms is evaporated, and they turn a golden brown colour.
  • Rinse the rice with cold water, and add it to the mushrooms together with the stock.
  • Leave to cook until the rice is tender - add more stock if you think the soup is too thick.
  • Add the cream, season well with salt and pepper, and garnish with chopped spring onions.
  • To make the croutons, cut the slices of bread into cubes, add them to a baking tray lined with non-stick paper, drizzle them with olive oil, and season with salt and pepper.
  • Bake at 200 degrees Celsius (390 Fahrenheit) for 10 minutes until golden and crispy.
  • Garnish the soup with croutons and enjoy!