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.
Here is my list of recipes from A-Z. It was great fun trawling cook books and the internet to find a recipe alphabet. Please feel free to add your recipe choices, or personal experiences with the list I produced.
Covid-19 has changed our lives beyond recognition. Despite lockdown gently being lifted, we are a long way off from business as normal. If you are wary of eating food prepared outside the home, this is a tasty alternative to a classic Chinese curry.
Do not laugh at me, but I nearly cried when after purchasing a new oven, my Yorkshire puddings once again flopped. My mix was ready, and my beef dripping heating in a hot oven 425ºFahrenheit/220ºCelsius/Gas Mark 7. I patiently rubbed my hands in glee as they cooked, convinced I would be greeted with an explosion of batter, crisp on the outside, soft on the inside, and filled with air. Instead I was met with stodgy depressed fairy cakes.
Defeated I resigned myself to the fact once again my Christmas dinner would consist of ready made supermarket Yorkshire puddings.