On Fridays, my kids get to choose what we’re eating. You would think that would mean pizza, burgers or maybe hot dogs, right? Oh, not my kids, who are gourmet eaters. Bella had watched a cooking show with Jamie Oliver (her mom’s daughter, for sure!) and wanted us to cook a creamy mushroom soup with apple & walnut toast. The recipe is from Jamie Oliver’s 15-minute meals but, as almost always, I changed the recipe a bit. Since chanterelles are local and more sustainable, I substituted them for the portobello mushrooms. He also used Stilton cheese, but I opted for a local goat cheese. The soup is creamy but it has almost no cream at all. To get the creaminess, Jamie Oliver uses basmati rice and it turns out so well. I have to say, I dig these 15-minute healthy meals he is creating.
I like involving my kids in the cooking process because it connects them to the food, and they are more likely to eat what they have helped prepare. Sure, it means more messes and slower cooking, but they love it and feel so proud. Bella could not have been more proud on Friday when “her” soup turned out so well. Even the toast with apple and parsley slaw, which I never thought the kids would like, they ate straight up.
For the soup:
- 2 yellow onions
- 1 tbsp. olive oil
- 1 organic vegetable stock cube
- ½ bunch of fresh thyme
- 2 garlic cloves, grated
- 4 large portobello mushrooms, or use 3 cups of mushrooms of your choice
- 100g. basmati rice
- 1 tsp. truffle oil
For the toast:
- Handful of mushrooms
- 1 ciabatta loaf
- 1 garlic clove
- 1 tart apple
- ½ bunch of fresh curly parsley
- 1 lemon
- Vegan ricotta cheese
- 1 small handful shelled walnuts
Peel, halve and slice onion, and put into a large pot with olive oil. Crumble the stock cube and add a pinch of salt, pepper, and crumbled thyme leaves. Grate garlic and add to pot.
Crumble up portobello or mushroom of your choice. Put mushrooms and rice into pot and cook for a couple of minutes. Add 4 cups of boiling water and put lid on. Cook on medium heat.
While soup is cooking, cut 4 slices of ciabatta bread and add to a griddle or frying pan. When it’s charred on both sides, rub garlic on each bread slice. Coarsely grate apple, and toss with chopped parsley and lemon juice. Slice mushrooms roughly and divide between each slice of bread. Crumble cheese and walnuts over and place under the grill for about 3 minutes. Puree soup until creamy and smooth, and add salt or pepper if need. Drizzle truffle oil over the soup before serving.
Remove bread from grill and load each slice with the apple slaw on top. Serve with soup. It’s killer combination.