With sweater dressing still high on our our fashion priority list and cable knit sweaters strong on the F/W 2010 runways at both Prada (left) and Marc Jacobs, our minds turn to comfort food. The homiest and most comforting in our book is a wonderfully thick and delicious homemade soup.
Recently we had a special lunch for our favourite minis and my clever friend Monique cooked Donna Hay’s Mushroom and onion soup served with blue cheese toast. As warm and comfy as a Prada cable knit sweater.
Mushroom and Onion Soup with Blue Cheese Toast
- 50g butter
- 200g Swiss brown mushrooms, sliced
- 4 red onions, sliced
- 1 litre beef stock
- 8 slices sourdough baguette
- oilve oil, for brushing
- 120g soft blue cheese
Melt the butter in a saucepan over high heat. Add the mushroom and cook for 2 minutes or until browned. Reduce the heat to medium, add the onion and cook for 5-8 minutes or until softened. Add the stock and cook for 10 minutes or until thickened slightly.
Place the bread on a baking tray and brush with oil. Grill (broil) under a preheated hot grill for 2-3 minutes or until golden. Spread with the blue cheese and serve with the soup. Serves 4.