These toasts look yummy! I know…
This week’s recipe is all about soup, mushroom soup, and it was not a favorite. This has less to do with the recipe itself and more with the fact that I already have a very favorite mushroom soup, this one. Jamie’s recipe calls for rice as thickening agent and this ticked me off from the beginning. Otherwise, it was an easy and fast recipe.
Now, let’s talk about the stars of this dish, these delicious toasts.
It is not often that I say this about a toast, but they were absolutely perfect. They looked and tasted amazing. Baked cheese and mushroom toasts topped with apple sticks and thyme (because I didn’t have any parsley on hand). I also forgot the walnuts, because I’ve lost my mind lately. Anyway, walnuts could only make them better, if that’s even possible.
All in all, I loved the toasts and was a bit indifferent about the soup. Will I make this again? No, not the soup. I would like to make the toasts again, to serve with my trusty mushroom soup recipe.
What’s your favorite fall soup?