Mixed Mushroom Soup with Halloumi
Heat the olive oil in a large saucepan over a medium-high heat. Add the Swiss brown mushrooms and cook for 2 mins or until tender.
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Cooking tools:
- Saucepan
- Immersion blender
- Non-stick fry pan
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 200g Swiss brown mushrooms, halved or whole
- 800g baby potatoes, peeled and chopped, steamed and drained
- 500g sliced mushrooms
- 3 cups vegetable stock
- ¼ cup Worcestershire sauce
- 180g haloumi, cut into 2cm pieces
- 2/3 cup thickened cream
- 2 tbsp rosemary leaves
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