Autumn is the perfect time of year for warm and creamy soups and this one is delicious. It was supposed to contain walnuts which I forgot while desperately trying to escape the supermarket, so I replaced them with a packet of peanuts lay gathering dust in the store cupboard. The result was the mellow creaminess of mushrooms with a hint of salted peanuts. Yummy!
I used a mixture of white, chestnut, portobello and shitake mushrooms. This recipe works with whatever mushrooms are available.
Knob of Butter
Pint of Chicken Stock
Handful of Peanuts
Dash of Single Cream
Handful of Parsley
In a large saucepan add a knob of butter and melt over a medium heat. Peel and slice the onion and add to the pan, allow to soften and turn translucent. Season with salt and pepper. Slice the mushrooms and add to the pan. Fry for a couple more minutes and then add a pint of prepared chicken stock. Bring to the boil and simmer for 5 minutes. Allow to cool and then blend, adding parsley and a dash of single cream.
A week has passed since my weekend away in Suffolk. In that time the air has cooled and decaying leaves have begun to fall, a second lockdown looms bringing the wrath of panic buyers with it. My kitchen resembles Old Mother Hubbard’s cupboard, forcing me to face the supermarket aisles. A common cold not Covid has found me and I want to be snuggled in my pyjamas and slippers in front of the television, not dodging demented shoppers determined not to miss out on their 3 item daily allowance of bog roll. Newsflash! Unlike doctors surgeries, the supermarkets remained open during this pandemic. And if the apocalypse is coming I want coffee and chocolate by my side, not a room full of Andrex. I have a twelve packet at home that will see me through, so I steer wide of toilet aisle asylum and instead search for the ultimate comfort food.
Cinnamon Rice Pudding
Ingredients (Serves 2)
45g Pudding Rice
25g Soft Brown Sugar
Pint of Milk
1/4 teaspoon Cinnamon
Knob of Butter
Jam to serve
Rice pudding is traditionally done in the oven, but I am not a fan of the skin. I have tried the hob option a couple of times, with varying degrees of burnt milk. Now I use the slow cooker, a sure way to achieve perfectly cooked (skin free) rice pudding each and every time.
All I do is add pudding rice, soft brown sugar, milk, cinnamon and a knob of butter to the slow cooker. Switch it on high and leave for three hours, stirring occasionally. Dish up and add jam. Simple, yummy and not a toilet roll in sight. Perfect!
Within a few weeks the leaves have turned golden and fallen from the trees. The days have shortened and the mercury dipped. Vibrant orange, mellow flavour with a slight hit of ginger, offers heart warming comfort food in spades.