Winter Warmer Soups
Mushroom Soup
25g butter
1 med/large onion, peeled and finely chopped
250g flat or chestnut mushrooms chopped
25g flour
300ml milk [full fat]
salt
fresh ground black pepper
600ml hot chicken stock [use 2 oxos]
4 tbsp. double cream
A few button mushrooms, thinly sliced, to garnish
Melt the butter in a large/med saucepan over a med heat [don’t burn the butter]. Stir in the onion and cook until softened. Stir in the flour, mix well. Gradually blend in the milk. Season with the salt and pepper. Cook for about 2/3 mins. Stir in the hot stock and mix well. Puree in a blender, food proces-sor or with a hand-held blender. Return to the saucepan, adjust seasoning add the cream and re-heat. Pour into serving bowls, garnish with the sliced mushrooms. Serve with fresh crusty bread. Take care when blending, the liquid will be hot!!.
Broccoli and Stilton Soup
350g broccoli florets and stalks cut into small pieces
500ml hot vegetable stock [use 2 oxos]
25g butter
4 spring onions, finely sliced
50/60 g Stilton crumbled, or to taste
100 ml double cream
salt
fresh black pepper
pinch nutmeg
Place the broccoli in a microwave bowl, cover and cook until just tender. Heat the butter in a saucepan and fry the spring onions for about 1 min. Transfer the broccoli and stock to the spring onions saucepan and mix well. Pour into a food processor, add the cream, stilton and blend until smooth, or use a blender or hand-held blender. Return to the sauce-pan and bring gently to a simmer. Season to taste with the salt and black pepper and add a good pinch of nutmeg. Serve with fresh crusty bread. Take care when blending, the liquid will be hot!!