Roasted Mushroon Soup

So I've been away from this for a while for a couple of reasons...Firstly, I moved into my first proper home (very exciting but properly run down, messy and time consuming) and promptly ripped out the (almost non-) existing kitchen. So for quite a while I have been eating out or using the microwave. Secondly, I have been studying for professional exams, so haven't had much time for more than setting the time on the microwave! But now I have a bit of a kitchen again and way more time, so expect to see more action here in the near future.

For a while I only had an oven, so was baking everything and anything and this is one of the triumphs. A silky and sumptuous, deeply comforting herby mushroom soup with cheesy garlic toasts.

Ingredients                                                                          

250g Chestnut Mushrooms, cleaned & quartered

2 cloves of Garlic                                                    

3 Shallots, peeled & halved                                  

4 stems of fresh Thyme                                               

A pinch of fresh Oregano leaves                                

1 tsp dried Sage                                                            

1 tbs Olive oil                                                           

A little Salt                                                                

1 cup of Chicken or Veg stock                             

Half a cup of Milk (full fat)                                     

4 slices of Bread (I used seeded Rye)

10g of Butter, soft 

A handful of fresh Parsley, finely chopped              

Grated Cheddar 

Method

1.    ROAST MUSHROOMS, GARLIC, SHALLOTS, HERBS WITH A LITTLE OIL & SALT @ 180 FOR 40 MINS.

2.    REMOVE THE GARLIC & BLITZ  THE OTHER ROASTED INGREDIENTS  IN A BLENDER WITH THE MILK & STOCK UNTIL SMOOTH           

3.    CHOP THE ROASTED GARLIC & MIX WITH THE BUTTER PARSLEY & CHEESE, THEN SPREAD ON BREAD & TOAST UNDER A MEDIUM GRILL UNTIL OOZY & BUBBLING.