Classic Cream of Mushroom Soup

Classic Cream of Mushroom Soup

Hello Everyone! I know, this recipe may not be as exciting as the three Winter Warmer soup recipes that have gone up on the blog for this month, but everybody loves an easy creamy mushroom soup. Well, at least I know without a doubt that I love me a nice bowl of mushroom soup. Even at buffets that I have been to, I always dive into a nice bowl of mushroom soup over whatever was the other choice of soup.

Classic Cream of Mushroom Soup

Anyway, I’ve made this recipe a couple of times before and I remember the last time I made this soup was last year during my meat free week which was the week before Easter Sunday. That whole week was difficult indeed because I would always be so hungry after 2 hours of having my meal which then made me sad and upset. What did I learn from this experience? I can’t live without meat in my diet, and therefore I will never be able to convert to a vegetarian. I can have a no meat day, but a week let alone forever? Nope!

You may notice that there are some ingredients missing in the picture from the list, and that’s only because I remembered when everything was chopped up already that I was missing the butter and flour. The dash of worcestershire sauce was actually unplanned, I just came across the sauce in the pantry as I was searching for the pepper mill.

Classic Cream of Mushroom Soup Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | SERVES 2-3

INGREDIENTS

  • 300g cup mushrooms, sliced
  • 2 pcs portobello mushrooms, cut into small chunks
  • 2 cups pork stock*, or vegetable stock
  • 2-3 garlic cloves, minced
  • 1/2 brown onion, sliced
  • 3 tbsp unsalted butter
  • 1 tbsp plain flour
  • Dash of worcestershire sauce
  • Ground salt and black pepper to taste
  • Pinch of dried thyme
  • Thickened cream

*I had about 2 cups of rich pork broth that I didn’t want to throw away from tenderising a piece of pork shoulder to teach my friend how to make roast pork cracking, so I reserved it and decided to use it for this recipe. Otherwise, plain vegetable stock is fine for a vegetarian option.

METHOD

  1. Melt the butter in a large pot over medium-high heat, be careful as to not brown/burn the butter. Add the garlic and sauté for about a minute or two before adding the the onions and cooking them until soft. Then add in the mushrooms, seasoning with a bit of black pepper, salt, and thyme. Cook until the mushrooms are tender.
  2. Add the pork stock in and a dash of worcestershire sauce. Bring to a boil. Once boiling, let it cook for a further 10 minutes. Scoop out about a tablespoon of the stock and place into a small bowl together with the flour. Mix until there are no more lumps and the mixture becomes a thick paste. Return to the pot and incorporate well into the soup. Continue cooking the soup until it starts to thicken, about a further 5 minutes.
  3. Turn the heat off, and scoop out about a heaped ladle of the soup and mushrooms. Set aside.
  4. Then, using a stick blender, blend the mushrooms together with the liquid in the cooking pot until smooth. Return the unblended soup to he cooking pot and mix well.
  5. Divide the soup equally into serving bowls (2 large bowls, or 3 small bowls) and top with a dollop of thickened cream and fresh afro parsley. Serve immediately with some toasted bread.

Classic Cream of Mushroom Soup

BON APPÉTIT

– Ally xx

myTaste.com

Mushroom and Avocado Toastie

Mushroom and Avocado Toastie

I remember when I was living in the suburbs of Cammeray in the Lower North Shore, my previous flatmate and myself would every month visit the farmers market and get our fresh produce from there. We got what we wanted from the same stalls each month and eventually made friends with the many farmers, one of which was Margin Mushrooms. They are very friendly and would always throw in an extra mushroom or two. I even got fresh curry leaves from them one time when I was in search for some that week – not to mention for free! Their mushrooms are the best indeed! I don’t live in the Lower North Shore anymore and the closet market that they participate in that’s relatively close to me is Bondi, but have have not been since!

I also remember that they gave out mini books by Power of Mushrooms, and I came across today’s featured recipe for this blog: Mushroom and Avocado Toastie. I whipped this up for breakfast one morning and it made me such a happy person! It’s an easy and quick fix to start your day off with a bang! I didn’t change anything from the recipe in particular as it was good as it was, the only thing I probably changed was the bread that I used and portion sizes. So please do check out the original recipe on their website.

PREP TIME 5 MINS | COOKING TIME 10-18 MINS SERVES 3-4

INGREDIENTS

  • 3-4 slices of Pane di Casa from Bakers Delight
  • 2 tbsp extra virgin olive oil, and extra for drizzling
  • 1 tbsp freshly grated ginger
  • 250g swiss brown mushrooms, sliced
  • 1 lime, halved
  • 2 sprigs of thyme
  • 1 large ripe avocado, roughly mashed
  • Ground salt and pepper to taste

METHOD

  1. Preheat oven to 180C. Drizzle both sides of the bread slices with oil and place on a large baking tray lined with baking paper. Bake for about 5-8 minutes or until lightly toasted and golden. Set aside to cool.
  2. Heat a large frying over high heat. Add the oil, ginger and mushrooms and cook, tossing often, for 5 minutes until mushrooms are light golden and tender. Remove from the heat and squeeze over the lime juice, and season with salt and freshly ground pepper.
  3. Spoon and spread the mashed avocado onto the toasted pane di casa bread slices and top with a spoonful of mushrooms. Garnish with thyme leaves.

Mushroom and Avocado Toastie

BON APPÉTIT!

– Ally xx

myTaste.com