Gratinated mushroom soup

Ingredients for 2 servings:

• 300 g mushrooms, white or brown
• 1 small shallot(s)
• 1 clove(s) garlic
• 10 g butter
• 1 tbsp olive oil
• 120 ml vegetable stock
• 200 ml cream
• 1 tbsp, streaky sauce thickener, light
• some salt and pepper
• some nutmeg
• 1 tbsp parsley, chopped
• 2 slices of toast or 2 tbsp croutons
• 2 tbsp, heaped Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean and slice the mushrooms. Peel the shallot and garlic and finely dice them. Heat the butter and olive oil in a non-stick pan, add the mushrooms and fry them vigorously. Add the diced shallots and garlic after about 3 minutes, fry briefly, and top up with the vegetable stock and heavy cream. Season the soup generously with salt, pepper, and nutmeg, thicken with the sauce thickener, and add the parsley. Ladle the soup into ovenproof soup bowls, each about 250 ml. Toast the bread and then cut it to the diameter of the bowls. Place it on the filled soup bowls, sprinkle with cheese, and bake under the grill in the oven or in a preheated oven at 180°C (160°C fan-assisted oven) for about 10 minutes. Tip: Croutons can also be used instead of toast!