Mushroom soup is always a good idea! Even better when it’s topped with pan-fried Mushrooms, halloumi, rosemary, and cream.
- 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.
- 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.
- 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.
- To serve, divide the soup between four bowls. Drizzle over the cream and top with the Swiss brown mushrooms, haloumi and fresh rosemary. Enjoy!