15 mins
All Year

Mushroom soup is always a good idea! Even better when it’s topped with pan-fried Mushrooms, halloumi, rosemary, and cream.


  1. 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. Transfer mushrooms to a bowl and cover to keep warm.
  2. Add the potatoes and sliced mushrooms to the pan. Cook for 2 mins or until the mushrooms are tender. Next, add the stock and Worcestershire sauce and bring to a boil. Reduce the heat to medium, cover and cook for 5 mins. Remove pan from heat and allow mixture to cool slightly before using a stick blender to blend until smooth.
  3. Heat a non-stick fry pan over a high heat. Add the haloumi and cook for 2 mins on each side or until golden brown.
  4. To serve, divide the soup between four bowls. Drizzle over the cream and top with the Swiss brown mushrooms, haloumi and fresh rosemary. Enjoy!

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