Mushroom Soup With Halloumi Croutons

Total Time
Prep 25 mins
Cook 30 mins

From monthly magazine Recipe+ Using vegetable stock makes this dish vegetarian.

Ingredients Nutrition


  1. Heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
  2. Transfer to a heatproof bowl.
  3. Heat 1 tablespoon of the remaining oil in the same pan and add onion and garlic and cook and stir for 5 minutes or until softened.
  4. Add the flour and cook for 1 minutes or until well combined and then add stock, 2 cups of water and 2/3 of the cooked mushrooms and bring to the boil and then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
  5. Meanwhile heat the remaining oil in a small frying pan over moderately high heat and add the halloumi and sage and cook and turn for 2-3 minutes or until the haloumi is golden and then drain on paper towels.
  6. Blend soup in batches or use a stick blender, return to the pot if done in a blender and add the cream and stir and cook for a further 5 minutes over a low heat or until heated through.
  7. Ladle soup into serving bowls and top with reserved mushrooms, sage and halloumi.
Most Helpful

I really enjoyed this quick and easy to make soup. The halloumi cheese croutons and fried sage were the perfect accompaniments for the soup, adding additional flavor and texture. The soup was soft and subtle. I did add salt and pepper to bring out more of the mushroom flavor. Thanks for sharing this tasty recipe that I will make again and again.

Baby Kato October 03, 2010

Last week it was my mother-in-laws birthday so we went out for dinner. We all had a bowl of mushroom soup each and I had to try this recipe because we all enjoyed the soup. I omit the sage and used lactose free cream otherwise I kept to the recipe. We all enjoyed it and even thought it was better then the one we had at the restaurant. Thanks I'mPat for a lovely recipe.

Chef floWer August 15, 2010

I didn't keep any whole mushrooms as directed for garnish as my DD will not eat them unless the are pulverized. She doesn't like the consistency of them but enjoys the taste. I added the Haloumi cheese to the oil to early so they didn't staye nicely cubed, but, the flavour was amazing. I will be making this recipe often. thanks for sharing.

queenbeatrice August 09, 2010