Mushroom and Onion Soup
I made Mushroom and Onion soup last week. I have no pictures but it was DELICIOUS.
Here's the recipe (I added and adjusted some things)
The recipe calls for 60g of butter but I wound up using a lot more - mushrooms just absorb it like there's no tomorrow. I used 250g all up.
2 red onions (if you like brown onions use brown onions but I like red a lot)
Garlic cloves (I'm leaving the amount blank because it really depends on the amount of garlic you like. I roasted my garlic which made the flavour a lot more mild. Next time I'll try sautéed garlic AND roasted garlic together!)
1 kg thereabouts of mushrooms; use whatever you want (I used shiitake, Swiss brown and cup mushrooms or something, I definitely used the shiitake).
8 cups of chicken stock
2/3 cup of plain flour (although if you want a thinner soup, don't use the flour)
1 tub (or more if you like) of cream
Parsley
Salt to taste
1. Melt the butter in a large saucepan over medium-high heat until the butter begins to bubble. Add the onion and garlic and cook, stirring often, until the onion is soft.
2. Add the mushrooms (you should cut them up if they're huge but you don't have to) and cook, stirring occasionally, until the mushrooms are tender. I added the rest of the butter here because 60g just isn't enough. I let it melt while they were cooking. Add the flour at this point.
3. Gradually add the stock, stirring constantly, until it has all been added and then bring to the boil over high heat. Reduce to heat to medium low and cook for ten minutes, stirring occasionally.
4. Stir in cream and parsley and then take off the heat. This next step you can do with either a stick blender or a normal blender. I used a stick and it was a lot easier than pouring the - then very chunky - soup into a blender jug thing. Blend to the desired consistency and then return to the heat and reheat!
5. Serve and enjoy! It's really good with nice, crusty bread! Also, salt now because some people don't like salt. I like salt so I salt during cooking.
Shoulda gotten some pictures!
Here's the recipe (I added and adjusted some things)
The recipe calls for 60g of butter but I wound up using a lot more - mushrooms just absorb it like there's no tomorrow. I used 250g all up.
2 red onions (if you like brown onions use brown onions but I like red a lot)
Garlic cloves (I'm leaving the amount blank because it really depends on the amount of garlic you like. I roasted my garlic which made the flavour a lot more mild. Next time I'll try sautéed garlic AND roasted garlic together!)
1 kg thereabouts of mushrooms; use whatever you want (I used shiitake, Swiss brown and cup mushrooms or something, I definitely used the shiitake).
8 cups of chicken stock
2/3 cup of plain flour (although if you want a thinner soup, don't use the flour)
1 tub (or more if you like) of cream
Parsley
Salt to taste
1. Melt the butter in a large saucepan over medium-high heat until the butter begins to bubble. Add the onion and garlic and cook, stirring often, until the onion is soft.
2. Add the mushrooms (you should cut them up if they're huge but you don't have to) and cook, stirring occasionally, until the mushrooms are tender. I added the rest of the butter here because 60g just isn't enough. I let it melt while they were cooking. Add the flour at this point.
3. Gradually add the stock, stirring constantly, until it has all been added and then bring to the boil over high heat. Reduce to heat to medium low and cook for ten minutes, stirring occasionally.
4. Stir in cream and parsley and then take off the heat. This next step you can do with either a stick blender or a normal blender. I used a stick and it was a lot easier than pouring the - then very chunky - soup into a blender jug thing. Blend to the desired consistency and then return to the heat and reheat!
5. Serve and enjoy! It's really good with nice, crusty bread! Also, salt now because some people don't like salt. I like salt so I salt during cooking.
Shoulda gotten some pictures!