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    Friday, July 04, 2014

    What to Do with Mushrooms - Make Soup of Course

    It's Saturday and fine... but windy and cold

    A sandwich just won't do and also we have some muffins left over from the other day
    In the fridge were some Mushrooms
    Ooh, Mushroom and Bacon Soup seems like a good idea
    Warm buttered Muffins on the side
    What could be better than that

     First you need to render some streaky fatty bacon
    To get the fat to sauté the onions and also to have some tasty bacon bits to top the soup

    To make a good hearty lunch for 2

    4 rashers streaky bacon
    1 red onion chopped
    200 gms mushroom
    Chop 2/3 of them and keep the rest to slice and add at the end

    Freshly ground black pepper
    1 tablespoon dried Italian Herbs
    100 mls white wine
    1/4 cup flour

    2 cups chicken stock  (I used low salt)
    50 mls cream (optional)

    The sliced Mushrooms
    Slurp of Olive Oil
    S & P
    Chopped Parsley 

    Into a cold pan add the bacon
    and cook over medium heat till the bacon gets crispy
    and the fat has rendered out
    Add onions
    Cook till soft not brown
    Remove bacon, chop and set aside for garnish
    Add chopped mushrooms
    You won't need any salt at this stage the bacon will cover that but a
    Good grind of Black pepper is just perfect
    Plus add the herbs
    Toss in white wine and simmer till it is nearly all absorbed
    Takes about 10 minutes
    Add flour
    Stir well to combine
    Cook gently for about 3-4 minutes to get rid of that raw flour taste
    Add chicken stock stir well and bring to boil
    Transfer to a pot
    Simmer for about 15 minutes

    Saute the sliced mushrooms in olive oil
    Set aside

    Put soup into Blender
    Whiz till smooth
    Return to pot
    Add cream

    Bring back to boil and then
    add reserved mushrooms

    Ladle into bowls
    Garnish with chopped Parsley and Chopped Bacon

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