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Creamy Mushroom Soup with Apple and Walnut Toast

By Fredrica Syren

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 onionsJamie Oliver's Mushroom soup
  • 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

Directions:

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.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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