Chestnut Musrooms |
The reason I created the soup was as the sauce for a Chicken and Mushroom Pie, the Puff Pastry went horribly wrong though so I won't be documenting that anytime soon but I think that the soup deserves its own post as it's pretty special.
Cream Of Mushroom Soup In The Pan |
This is incredibly filling and would easily make main meals for 4 people.
Ingredients:
500g Chestnut Mushrooms
1 Small Onion
25g Butter
1 Tablespoon Olive Oil
500ml Boiling Water
1 Knorr Chicken Stock Pot
250ml Milk
2 Tablespoons Clotted Cream
Pinch of Sea Salt
As you'll see from those ingredients, this is definitely a comfort food meal, my favourite kind of recipe to create.
Mushroom, Mushroom |
Directions:
- Roughly slice the mushrooms
So Much For The Pie :( |
- Roughly chop the onion
- Heat the olive oil and butter in a large saucepan on high
- Add the onion and cook until soft, stirring occasionally, around 5 minutes
- Add the mushrooms and stir
Pot O'Mushrooms |
- Cook the mushrooms stirring often until soft 5 -6 minutes
Shrunken Mushrooms |
- Mix the stock pot with the water, add milk and pour into the pan
- Add the salt
- Cover, lower the heat and simmer for 10 minutes
Steamy Shot |
- Use a hand blender to blitz the mushrooms and onion until the soup is thick and smooth
- Take off the heat add the clotted cream and stir until dissolved
- Serve or put to one side to reheat later
The Pie Pastry may have been a disaster (nowhere near enough butter) but the soup was a triumph. Once I'd placed the soup in the baking dish with the Chicken ready to be covered I had some leftover in the pan. Not for long, I spooned every last drop out of the pan and into my mouth, filling but incredibly delicious, I kept going back for more.
So that's my Cream of Chestnut Mushroom Soup. Yes, it's a bit naughty, it's full of calories and somewhat indulgent but that's typical of a Free From G recipe. You just know that you won't be getting a Lentil Bake anytime soon.
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