This soup can be made veggie by using veggie "bacon" and substituting veg stock for the meat.
Also, mushroom and sherry soup:
450g / 1lb mushrooms (original recipe reckons "button", in fact you can use pretty much anything you like, including a mixture) 1 onion, chopped (very optional if you're me) 2 cloves garlic, crushed 50g / 2oz butter or margarine 50g / 2oz plain flour (or low-carb flour) 300ml / 1/2pt milk (or soy milk; exact quantity isn't too critical) 600ml / 1pt chicken (or vegetable) stock 2 tbsp sherry (again, exact quantity not critical and I usually add more) salt and pepper 150ml / 1/4pt single cream 1 tbsp chopped fresh parsley
Thinly slice the mushrooms. In a saucepan, cook the onion and garlic in the butter or margarine until softened. Add the mushrooms and cook gently for a few minutes. Stir in the flour. Gradually blend in the milk and stock. Bring to the boil, reduce the heat and simmer gently for 15 min. Stir the soup frequently to ensure a smooth consistency.
Add the sherry and season to taste. Pour into soup bowls. Garnish the soup with a swirl of cream and sprinkle with parsley.
[Notes: (a) exact quantities of liquids are not at all critical and can be adjusted for thickness and number of people you need to serve (though you might want more mushrooms if you're upping them a lot). (b) soup can be left for longer than 15 min -- quite a bit longer. (c) putting about 3/4 of it through the blender before serving gives you a slightly more even texture without quite the level of lumps of mushroom -- which can be handy if you're using mushrooms that taste good but aren't pretty.]
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timeasmymeasure
no subject
Date: 2010-09-23 05:54 pm (UTC)Also, mushroom and sherry soup:
450g / 1lb mushrooms (original recipe reckons "button", in fact you can use
pretty much anything you like, including a mixture)
1 onion, chopped (very optional if you're me)
2 cloves garlic, crushed
50g / 2oz butter or margarine
50g / 2oz plain flour (or low-carb flour)
300ml / 1/2pt milk (or soy milk; exact quantity isn't too critical)
600ml / 1pt chicken (or vegetable) stock
2 tbsp sherry (again, exact quantity not critical and I usually add more)
salt and pepper
150ml / 1/4pt single cream
1 tbsp chopped fresh parsley
Thinly slice the mushrooms. In a saucepan, cook the onion and garlic in the butter or margarine until softened. Add the mushrooms and cook gently for a few minutes. Stir in the flour. Gradually blend in the milk and stock. Bring to the boil, reduce the heat and simmer gently for 15 min. Stir the soup frequently to ensure a smooth consistency.
Add the sherry and season to taste. Pour into soup bowls. Garnish the soup with a swirl of cream and sprinkle with parsley.
[Notes: (a) exact quantities of liquids are not at all critical and can be adjusted for thickness and number of people you need to serve (though you might want more mushrooms if you're upping them a lot). (b) soup can be left for longer than 15 min -- quite a bit longer. (c) putting about 3/4 of it through the blender before serving gives you a slightly more even texture without quite the level of lumps of mushroom -- which can be handy if you're using mushrooms that taste good but aren't pretty.]