Quick Mushroom Soup with Croutons


Serves 2


1 onion
2 cloves garlic
250g brown mushrooms
3 tablespoons Alfa One Rice Bran Oil
1 teaspoon chopped, fresh thyme leaves
2 cups vegetable stock
1 cup stale, cubed bread such as ciabatta
3 tablespoons Alfa One Rice Bran Oil


Peel the onion and chop finely. Crush, peel and chop the garlic. Wipe the mushrooms with a damp cloth to clean. Slice mushrooms. Heat oil in a medium saucepan. Saute onion and garlic for 5 minutes or until clear. Add mushrooms and sauté for 5 minutes. Add thyme and stock to pan. Bring to the boil. Reduce heat and simmer for 5 minutes. Blend or process with a stick blender, blender or food processor. Serve garnished with croutons and fresh thyme.

Heat the Alfa One Rice Bran Oil in a frying pan. Add the bread cubes and cook over a medium heat, turning the cubes as they brown, until they are golden on all sides.

Drain on a paper towel.