Hearty Winter Mushroom, Chicken and Spinach Soup with Lemon Thyme Bruschetta

Hello hello hello!! I am so sorry that I have not been able to blog in such a long time (been down with a case of varsity blues thanks to a mile high pile of assignments) BUT I am back and ready to catch up by the end of the coming weekend!!

This evening I am going to share with you my new favourite creation! I hope I remember the steps correctly as I kinda just had an idea and threw all the ingredients in to taste. Turned out DEEEEE-VIIINE! So perfect for the approaching winter!

  • 1 punnet medium sized brown mushrooms
  • 1 medium onion
  • 2 tablespoons butter
  • 2 precooked chicken breasts (you can buy from the store or cook in the oven in some chicken stock for about 45 mins)
  • 3-4 large swiss chard leaves (any spinach type will do)
  • 6 cups of water (boiled in kettle)
  • 1 chicken stock cube
  • 1/2 packet of mushroom soup powder
  • 1/2 cup milk
  • 100g shaved Parmesan cheese
  • salt and pepper to taste
  • lemon thyme (fresh is best)
  • 1 french baguette
  • olive oil
  1. Dice the onions as finely as you can and slice up the mushrooms.
  2. Heat up the butter in a large pan or soup pot. When it is melted, drop a few fresh thyme leaves in and stir. (This infuses the flavor early on in the dish – it makes a huge difference!)
  3. Pour in the mushrooms and onions and saute until the onions go clear and the mushrooms release their liquid and shrink down a bit.
  4. When the mushrooms are tender, mix the stock cube into 4 cups of the hot water and pour in.
  5. Mix the mushroom soup into the remaining 2 cups of hot water and pour in.  Stir through and bring the mixture to the boil. Once boiling, lower to a simmer and add some more thyme and season. (You should not need too much salt as the stock can be quite salty.)
  6. Whilst it simmers, cut slices of baguette (as many as you like and about the thickness of your pinky finger) I used a slightly stale baguette as it toasts quicker…and well it was stale and I had to get rid of it somehow =]
  7. Pour about 3 tablespoons of olive oil into a bowl and add about a teaspoon of lemon thyme. Rub the thyme in your fingers before adding to the oil. Mix the oil around so it flavors slightly then season lightly with salt and pepper.
  8. Rub the slices of bread (both sides) in the oil and lay on a baking tray. After I did this, I picked out any thyme left in the oil and dotted them on the bread. Put the tray aside and heat up the top grill of your oven.
  9. Roughly chop your spinach and chicken and add to the soup. Stir until the spinach has wilted down.
  10. Add the milk and the Parmesan to the soup and stir through, allow to simmer again.
  11. Toast your baguette slices under the grill. Watch it closely as it toasts very quickly! Once golden brown on one side, flip the slices and toast again.
  12. Pour soup into bowls and serve bruschetta on the side.

This soup warms you all the way down to your toes and is best enjoyed with a glass of sauvignon blanc…but then again what isn’t?

ENJOY and keep warm.

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