SIMMER DOWN

Warm and comforting souper bowls to add to your winter roster

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Burnt toast and mushroom soup

SERVES 4

INGREDIENTS

• 2 Tbsp extra-virgin olive oll, for brushing

• 6 slices sourdough

• 50g unsalted butter, chopped

• 1 leek, white part only, thinly sliced

• 500g mixed mushrooms, thinly sliced (reserving 4 whole, to serve)

• 10g dried porcini mushrooms, soaked in 250ml boiling water for 10 minutes

• 2 cups milk

• 3 cups vegetable stock

• 1 Tbsp Dijon mustard, plus extra to spread

• 150g Swiss-style cheese, grated

• Micro greens, to serve

1 Preheat a chargrill pan over high heat. Brush bread with oil and grill until well charred (2-3 minutes). Roughly chop 2 slices of bread.

2 Melt butter in a large saucepan over medium heat. Add leek and mixed mushrooms and cook, stirring occasionally, until golden (10 minutes). Remove whole mushrooms: set aside. Add chopped bread and stir to coat.

3 Add porcini mushrooms and liquid, milk, stock and mustard: bring to a simmer. Reduce heat to low and cook until bread is soft (10 minutes). Season to taste and puree in a blender, or with a hand-held blender, until smooth. Return to a clean saucepan and keep warm.

4 Preheat grill to high. Spread remaining bread with mustard and sprinkle with cheese. Place under grill and cook until melted and bubbling (2 minutes). Serve soup topped with mushrooms and juices, and micro greens, with toasts on the side.

Hot & sour soup

SERVES 4

INGREDIENTS

• 400g packet konjac noodles

• 1 Tbsp extra virgin olive oil

• 4 spring onions, chopped

• ¼ cup finely chopped coriander leaves and stems

• 2 Tbsp tom yum paste