My in-laws are visiting this weekend and as they were arriving late Friday night, I wanted to serve them something warm, comforting and satisfying. I was looking for a recipe that would be a welcome at the end of a long car journey yet not a full dinner. Something in the simple winter supper realm. After some minor deliberation, I decided on Jamie Oliver’s creamy mushroom soup and it was a real success. It is simple, tasty and can be prepared in advance and just gently reheated. I served it with a loaf of homemade brown bread, still a little warm from the oven.
Creamy Mushroom Soup (adapted from Jamie Oliver)
- 2 packs of mushrooms finely sliced (I used one chestnut and one button)
- 1 onion finely chopped
- 3 cloves of chopped garlic
- 2 stalks of finely chopped celery
- A good handful of finely chopped parsley and thyme
- 1.5 litres of good chicken or vegetable stock
- Salt & Pepper
- 200 ml of cream
Method: Clean and slice the mushrooms thinly. Heat a glug of olive oil in a large soup pot. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whizz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat. Check the seasoning. Serve from warm bowls with a sprinkle of parsley and a swirl of cream.
The accompanying brown bread, is usually prepared by my husband and a staple in our house. It couldn’t be more simple.
Hubby’s Homemade Brown Loaf
- 225g Self-raising flour
- 225g Wholemeal flour
- A half tsp of baking soda
- A pinch of salt
- Half a pint of milk
- 1 small hazelnut yoghurt
- 1 egg
Preheat the oven to 200 degrees Celsius. Mix all the dry ingredients in a large bowl. Mix the milk, egg and yoghurt in a separate bowl. Then simply stir the wet ingredients into the dry ingredients. Pour into a greased loaf tin. Bake for 45 minutes.