Cream of Mushroom Soup

with Cheesy Panini

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Instructions

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1 Prep

Roughly chop the chestnut mushrooms. Peel and finely slice the shallots

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2 Sauté

Heat the butter in a pot over a medium heat. Fry the mushrooms with a pinch of salt for 5 min. Remove a couple of mushrooms and reserve for garnish. Add the shallots and dried porcini and fry for 2 min. 

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3 Simmer

Add the garlic powderstock, measured watersoy saucesalt and pepper. Simmer, covered, for 20 min.

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4 Prep panini

Meanwhile, slice the ciabatta loaves open. Finely slice the chives. Mix the Dijon mustard, chives and grated cheddar with the mozzarella. Sandwich the cheese mixture in between the ciabatta halves.

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5 Fry panini

Heat a drizzle of oil in a pan over a medium heat. Add the ciabatta sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side until golden. Keep warm. 

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6 Blitz

After 20 min, using a hand-held blender, blitz the soup for 2-3 min or until entirely smooth. Add the cooking cream to the pan and heat until hot. Season with salt and pepper. Slice the panini and serve on the side. 

Tips for fussy eaters

Pass the soup through a fine sieve to get rid of any bits.

Pro tip

Not got a hand-held blender? Pour the lot into a food processor instead.

Way tastier than from a tin and almost just as easy!

Cooking Time: 30 min

Equipment Required: Blender

Cals 927 · Prot 32 · Carbs 60 · Fat 69

Ingredients

Number of people

Soup

Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Salted butter 50 Grams
Salt 0.5 Tsp
Dried porcini mushrooms 10 Grams
Garlic powder 4 Grams
Vegetable stock 450 ML
Water 100 ML
Soy sauce 20 ML
Black pepper 0.5 Tsp
Cooking cream 200 ML

Panini

Ciabatta 1 Piece
Fresh chives 15 Grams
Dijon mustard 6 Grams
Grated cheddar 60 Grams
Grated mozzarella 60 Grams
Vegetable oil 1 Tbsp

Way tastier than from a tin and almost just as easy!

Cooking Time: 30 min

Equipment Required: Blender

Cals 927 · Prot 32 · Carbs 60 · Fat 69

Instructions

photo

1 Prep

Roughly chop the chestnut mushrooms. Peel and finely slice the shallots

photo

2 Sauté

Heat the butter in a pot over a medium heat. Fry the mushrooms with a pinch of salt for 5 min. Remove a couple of mushrooms and reserve for garnish. Add the shallots and dried porcini and fry for 2 min. 

photo

3 Simmer

Add the garlic powderstock, measured watersoy saucesalt and pepper. Simmer, covered, for 20 min.

photo

4 Prep panini

Meanwhile, slice the ciabatta loaves open. Finely slice the chives. Mix the Dijon mustard, chives and grated cheddar with the mozzarella. Sandwich the cheese mixture in between the ciabatta halves.

photo

5 Fry panini

Heat a drizzle of oil in a pan over a medium heat. Add the ciabatta sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side until golden. Keep warm. 

photo

6 Blitz

After 20 min, using a hand-held blender, blitz the soup for 2-3 min or until entirely smooth. Add the cooking cream to the pan and heat until hot. Season with salt and pepper. Slice the panini and serve on the side. 

Tips for fussy eaters

Pass the soup through a fine sieve to get rid of any bits.

Pro tip

Not got a hand-held blender? Pour the lot into a food processor instead.

Ingredients

Number of people

Soup

Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Salted butter 50 Grams
Salt 0.5 Tsp
Dried porcini mushrooms 10 Grams
Garlic powder 4 Grams
Vegetable stock 450 ML
Water 100 ML
Soy sauce 20 ML
Black pepper 0.5 Tsp
Cooking cream 200 ML

Panini

Ciabatta 1 Piece
Fresh chives 15 Grams
Dijon mustard 6 Grams
Grated cheddar 60 Grams
Grated mozzarella 60 Grams
Vegetable oil 1 Tbsp
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