Slow Cooker Chef: Warming Winter Mushroom Soup RecipePosted by Fiona Nevile in Starters and Soups | 8 comments
Everyone always says that good soup needs a really great stock. Sometimes I simmer bones for stock in the slow cooker and years ago Fred Fitzpatrick used to give me beef bones which I roasted and then bubbled gently for hours to get a good dark tasty stock. But recently I’ve gone back to using stock cubes out of laziness.
This week I decided to experiment with leftovers. We had two meals from the game casserole and were left with a ladle of gravy (about 6 tablespoons) with a few bits of meat and veg. Danny had picked up a large box of mushrooms from Tesco for 30p that needed to be used immediately, so I made this soup. It was wonderful – deep, rich notes – truly a soup to die for.
I can’t wait to try making different sorts of soup using a ladle of leftover steak and kidney as a starter!
Slow Cooker Chef: Warming Winter Mushroom Soup
I ladle of leftover game casserole
600g of mushrooms (roughly chopped)
600ml of hot stock to just cover the mushrooms – I made this with 2 teaspoons of vegetable stock powder
1 tsp of pesto
1 tsp of garlic granules
An eighth tsp of cayenne pepper
An eighth tsp of ground mace
4 big sprigs of fresh thyme
Put all the ingredients in the slow cooker. Set the timer to auto and leave to simmer for four hours. Liquidise with a stick blender. Serve with a swirl of cream and a sprinkle of fresh chopped parsley in warmed bowls. Crusty bread went down well with this.
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