Mushroom soup with mushroom toasties
Prep time: 25 minsTotal time: 
Mushroom soup with mushroom toasties
Prep time: 25 minsTotal time: 
Tom Booton
Tom Booton
Ingredients
- 35g unsalted butter, plus 20g for the toasties
- 1 shallot, finely sliced
- 1 garlic clove, chopped
- 2 sprigs tarragon, leaves picked, plus extra to serve
- 1 sprig thyme, leaves picked
- 250g chestnut baby button mushrooms, sliced
- 250ml whole milk
- 50ml double cream
- 1 tsp red wine vinegar
- 4 slices brioche loaf
- 4 slices brioche loaf
Step by step
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Melt the butter in a large saucepan over a low heat, then gently cook the shallot, garlic, tarragon and thyme with a good pinch of salt for about 20 minutes until the shallots are very soft but not coloured.
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Stir in the mushrooms, then cook over a medium heat for 10-12 minutes until golden and all the liquid has evaporated. Pour in the milk and bring to the boil. Remove from the heat and stir in the cream with plenty of black pepper. Scoop out 100g of the soup (about 75g solids, 25g liquid) and blend to a purée for the toasties (using a stick blender or mini food processor); set aside. Blend the remaining soup using a stick blender or liquidiser. Season with the vinegar, plus more salt and black pepper to taste, if needed.
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Spread the mushroom purée over half the brioche slices, then sandwich them together with the remaining slices. Reheat the soup and cook the toasties: heat 20g butter in a large frying pan over a medium heat, then cook the toasties for 1-2 minutes on each side until crisp and golden (keep a watchful eye). Cut into fingers and serve alongside the soup, garnished with extra tarragon, cracked black pepper and a drizzle of oil.
