Mushroom Soup with Stilton, Apple and Walnut Crostini
A rich, velvety homemade mushroom soup made naturally creamy with basmati rice instead of heavy cream. Served alongside crunchy grilled crostini topped with charred chestnut mushrooms, melted Stilton, toasted walnuts, and a zesty apple salad.
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🍳 Cooking Flow
Sauté onions, garlic, thyme, stock cube, and portobello mushrooms in a pot. → Add basmati rice and boiling water, cover, and boil rapidly to cook. → Grill chestnut mushrooms and bread slices on a dry griddle pan, then top with garlic, grilled mushrooms, Stilton cheese, and walnuts, and melt under the grill. → Toss sliced apples and parsley with lemon juice and olive oil, then pile onto the melted crostini. → Blend the soup until smooth, garnish with a splash of cream and truffle oil, and serve alongside the crostini.
Cooking Steps
Brief Cooking Order
Sauté onions, garlic, thyme, stock cube, and portobello mushrooms in a pot. → Add basmati rice and boiling water, cover, and boil rapidly to cook. → Grill chestnut mushrooms and bread slices on a dry griddle pan, then top with garlic, grilled mushrooms, Stilton cheese, and walnuts, and melt under the grill. → Toss sliced apples and parsley with lemon juice and olive oil, then pile onto the melted crostini. → Blend the soup until smooth, garnish with a splash of cream and truffle oil, and serve alongside the crostini.
Introduction
A rich, velvety homemade mushroom soup made naturally creamy with basmati rice instead of heavy cream. Served alongside crunchy grilled crostini topped with charred chestnut mushrooms, melted Stilton, toasted walnuts, and a zesty apple salad.
Step 1
Peel and roughly chop the onions. Place a large pot over high heat with 2 tablespoons of olive oil, then add the chopped onions.
Step 2
Season the onions with a pinch of salt and pepper. Crumble in the stock cube and strip in the fresh thyme leaves. Crush 3 cloves of garlic directly into the pot and stir to cook until fragrant.
Step 3
Trim the stalks off the chestnut mushrooms and toss the trimmings into the onion pot. Place the mushroom caps onto a hot, dry griddle pan with no oil to char and bring out their nutty flavor.
Step 4
Tear the portobello mushrooms into rustic pieces with your hands and add them to the soup pot. Cook until the mushrooms release moisture and fry down.
Step 5
Add 100g of basmati rice to the pot to naturally thicken the soup, then pour in 1 litre of boiling water. Cover with a lid and bring to a rapid boil.
Ingredients List
Important Notes
Adding uncooked basmati rice to the soup acts as a natural thickening agent and turns the soup silky and creamy when blended, minimizing the need for heavy cream.
Grill the chestnut mushrooms on a completely dry griddle pan with no oil to get a deep, nutty char.
Lemon juice on the sliced apples prevents them from oxidizing and turning brown while adding acidity to cut through the rich blue cheese.
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