Mushroom Soup with Herbed Cheese Croûtes

Ingredients

• 40 grams butter
• 1 tablespoon extra virgin olive oil
• 1 (200g) brown onion, coarsely chopped
• 200 grams swiss brown mushrooms, thinly sliced
• 500 grams cup mushrooms, thinly sliced
• 2 cloves garlic, crushed
• 1 teaspoon coarsely chopped fresh thyme leaves, plus extra sprigs to garnish
• 4 cups (1l) vegetable stock
• 2 cups (500ml) water
• 100 grams baby spinach leaves
• Herbed cheese croûtes
• 8 (320g) thick slices sourdough bread
• 120 grams soft goat's cheese
• 1 clove garlic, crushed
• 1 tablespoon coarsely chopped fresh chives
• 1 tablespoon coarsely chopped fresh flat-leaf parsley
• 1 tablespoon coarsely chopped fresh thyme leaves