for 4 people

Rolls

4	bread rolls (each approx. 120 g)
1 tbsp	olive oil
1	garlic clove, sliced
3 sprig	thyme

Mushroom soup

1 tbsp	butter
1	onion, finely chopped
1	garlic, squeezed
3 sprig	thyme
200 g	mixed mushrooms (e.g. button, king oyster), sliced
1 dl	white wine
4 dl	porcini stock
2 dl	single cream for sauces
¼ tsp	ground coriander seeds
	salt and pepper to taste

Serve

2 sprig

thyme, leaves torn off

How it's done

Rolls

Slice the top off the bread rolls, set aside. Scoop out the bread from the inside, tear apart. Heat the oil in a non-stick frying pan. Add the pieces of bread, garlic and thyme, toast until crispy, set aside.

Mushroom soup

Heat the butter in a pan. Add the onion, garlic and thyme, sauté. Add the mushrooms and cook for approx. 10 mins. Pour in the wine and reduce a little. Pour in the stock, bring to the boil, cover and simmer over a medium heat for approx. 10 mins. Set aside 3 tbsp of the single cream. Add the remainder to the soup, puree, season.

Serve

Pour the soup into the bread rolls. Top with the reserved single cream and croutons, cover with the bread lids.

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