Herbed cheese croûtes
1.Heat butter and oil in a large saucepan over medium heat. Add onion to pan and stir over heat for 5 minutes or until onion is soft but not browned.
2.Increase heat to high. Add mushrooms to pan and continue stirring a further 5 minutes or until well browned. Add garlic and thyme. Stir until fragrant. Stir in stock and water; simmer, covered, 15 minutes or until tender.
3.Meanwhile, to make herbed cheese croûtes, preheat grill. Place bread under grill until toasted lightly on both sides. Combine cheese, garlic and herbs in a small bowl; spread herbed cheese mixture on toast.
4.Add spinach to soup, stir until wilted. Season to taste.
5.Ladle soup into bowls; sprinkle with a few extra thyme sprigs. Serve with croûtes.
Button or portobello mushrooms can also be used in this recipe.Note