Happy New Year!
I know I’m not the only one who has been feeling the effects after the excesses of Christmas but I have resolved this year not to go diving straight into a “Chicken and Steamed Veg” phase that will last all of a week. I still want to eat great tasting food and I refuse to feel guilty for it! If I can make my food taste great AND be healthy well, great, but I’m not going to beat myself up about relishing one of the great pleasures in life: Good Food! With that in mind this year I hope to be sharing with you a good mix of fresh, healthy ideas and some slightly more indulgent recipes for you to enjoy!
First up is this delightful Wild Mushroom Soup Recipe. Mushroom Soup always has a bit of an unfortunate aesthetic but, my goodness, does it taste good! This soup is so simple to whip up and pairs brilliantly with my Bacon, Liver and Porcini Mushroom Pate as a fancy starter (soup shots are my new favourite thing!) or a light lunch.
Serves 2 for lunch
200g wild mushrooms / chestnut mushrooms, sliced
1 vegetable stock cube
~ 400ml boiling water
– Heat a splash of oil in a small saucepan over a medium heat.
– Add the onion and gently saute until soft.
– Add the mushrooms and stir about until cooked.
– Add salt and pepper to taste.
– Add the stock cube and the water (I basically just fill up the pan leaving about 1″ at the top, you can always add more water later to thin the soup if you want)
– Give everything a good stir and make sure the stock cube has dissolved.
– Turn off the heat and put your pan on a stable heatproof surface.
– Use a stick blender to puree the soup until smooth. (Or pour into a food processor)
– Serve immediately or leave to cool completely and refrigerate until needed then reheat until piping hot on the stove or microwave.