Cooking time: 25 minutes
2 tablespoons olive oil
6 shallots, chopped
1 clove of garlic, crushed
2 sprigs of thyme, leaves only
salt and freshly ground black pepper
1 litre chicken or vegetable stock
2 slices of thick bread, cut into small cubes
a drizzle of virgin olive oil
2 tablespoons Greek-style natural yoghurt
Preheat the oven to 180°C/Gas Mark 4.
Chop the mushrooms into quarters. Fry in the oil in a pan until browned.
Add the shallots, garlic, thyme and seasoning, and sauté, without browning the shallots, until soft.
Add the stock to the pan and simmer for 10 minutes.
Meanwhile, make the croutons. Put the cubes of bread into a small bowl and drizzle with the olive oil. Mix lightly with your fingers.
Put the croutons on to a baking tray and place in the oven for about 10 minutes, until golden brown. You may need to turn them over a couple of times with a wooden spoon to make sure they’re toasted all over.
To finish the soup, blend with a handheld blender or in a liquidiser, until smooth.
Stir in the yoghurt and reheat before serving with some croutons on top.
I think wholemeal or granary bread makes the tastiest croutons, but white can be fine too, especially as you already have some fibre in the soup.