1 tbsp olive oil
200g shiitake mushrooms, halved or whole
822g can baby potatoes, drained, chopped
500g sliced mushrooms
3 cups (750ml) Vegetable Stock
1/4 cup (60ml) worcestershire sauce
180g pkt chilli haloumi or plain haloumi, cut into 2cm pieces
2/3 cup (160ml) thickened cream
2 tbsp rosemary leaves
- Heat the oil in a large saucepan over medium-high heat. Add shiitake mushroom. Cook for 2 mins or until tender. Transfer to a heatproof bowl and cover to keep warm.
- Add the potato and sliced mushroom to the pan. Cook for 2 mins or until mushroom is tender. Add the stock and Worcestershire sauce and bring to the boil. Reduce heat to medium. Cover and cook for 5 mins or until the potato is tender. Remove from heat. Cool slightly. Use a stick blender to blend until smooth.
- Heat a non-stick frying pan over high heat. Add the haloumi and cook, turning, for 2 mins or until golden.
- Divide soup among serving bowls. Drizzle with cream. Top with shiitake mushroom, haloumi and rosemary.