Mushroom soup
October 23 | Comments (0)
It's autumn and the variety of mushrooms that appear in UK supermarkets is outstanding. Get your hands on as many different varieties as you can and make this soup on the next rainy day. Tasty and filling.
1 package button mushrooms (chopped)
1 package shitake mushrooms (chopped)
2 dried and soaked porcini mushrooms (chopped)
2 portabello mushrooms (chopped)
1 package wild mushrooms or as many different types as you can find.
Butter
2 shallots (diced)
2 cloves of garlic (diced)
1 pint of vegetable stock
1/2 pint of water
On a low heat in a very big pot melt some butter and add in the shallots and garlic. Saute until clear...try not to add too much colour. Once soft add in all of the mushrooms, stir to coat with the butter and onion mix, add 1/2 pint of water and put a lid on the pot. Stir every couple of minutes until the mushrooms are nice and soft. They should reduce considerably. Cook for another 10 minutes or so and then add the pint of stock. Turn up the heat and bring to the boil. Boil for 5 minutes.
Remove from heat and place entire contents of pot into a blender. Smooth the ingredients in the blender and return to a low heat. Add some creme if you wish. Serve hot!
Chicken noodle soup
August 21 | Comments (0)
We decided to make chicken noodle soup for friends this weekend as 2 out of 4 weren't feeling very well. This is based on my Grandma's recipe, and although it doesn't quite taste like hers...it's pretty damn good.
8 Chicken legs
1 bunch of parseley
1 bunch of oregano
1 large white onion
2 carrots
8 sticks of celery
Salt
Pepper
Olive oil
1 package of fresh tortelinni
For the stock:
In a large saucepan add the chicken, oregano, half of the onion (roughly chopped), 1 carrot (roughly chopped), and 4 sticks of celery. Fill the pot with water until all of the ingredients are fully covered. Bring to the boil and let it simmer until the chicken is cooked through. Once the chicken is cooked, remove it from the pot and continue to simmer the remaining ingredients for 1h. Remove from heat, and strain the liquid using a pasta strainer. Throw out the vegetables and herbs. Keep the liquid in a seperate bowl...for now.
For the soup:
Dice the remaining vegetables and peel the meat from the chicken bones. Add a little olive oil to your empty saucepan and heat. Add the vegetables and fry them until the onion is soft. Add in the broth and the chicken and season to taste. Simmer for another 15minutes and then add the tortelinni. When the tortelinni floats to the top, simmer for 2 minutes and Serve HOT!