On these cold winter days it’s always nice to enjoy a warm and comforting bowl of soup. As the weather has been that bad recently I have tried out a few new ones. I picked up some local mushrooms from Greeba Farm and it all came together really well and packed full of flavour.
Serves 4- 6 depending on how large your bowls are!
What you need
1 large pack of Greeba Farm Mushrooms
2 large knobs of butter
1 finely chopped onion
2 teaspoons fresh thyme leaves
1 clove of garlic finely chopped
1 good pinch of salt
1 pint of chicken stock
1 good pinch of black pepper
1/3 cup of brandy
2 cups of double cream
Crusty Rolls and lashings of butter
What to do
Whizz up the the mushrooms till they are all coarsley chopped (in a food processor or by hand if your the patient type!)
In a large warm pan melt the butter and then add the onions, garlic and lightly cook until the flavour are released
Then add the mushrooms thyme and gently cook over a moderate heat for 10- 12 minutes, or until the moisture has come out of the mushrooms
Season with salt and pepper, then add the chicken stock
Let this simmer for around 15-20 minutes, stirring occasionally
Finally add the cream and stir well until this has all warmed through.
Gourmet Shark Tip
10 minutes before serving turn your oven on high till its warm and then add the crusty rolls to warm through for 5 minutes.
Serve with warm crusty rolls or bread and lots of butter! Delicious.
