Mushroom Soup Fit For a King (or a piglet).
This Little Pig has a certain fondness for winter soups! They are so easy to put together, taste a million dollars and warm This Little Pigs cockles. Soups can sometimes be overlooked as a main meal, but with a freshly baked crunchy ciabatta smeared with creamy butter, scrunches of pepper and fresh herbs, a soup can be a star in the kitchen. So roll up your sleeves and take the ridiculously quick 10 mins required to prepare this beauty and do not skimp on the crusty bread for dipping please piglets!
Feeds: 2 Hungry piglets
Prep Time: 10 Mins. Cooking Time: 20 Mins.
16 x Swiss Brown Mushrooms
2 x Crunchy Ciabatta Rolls
6 x Garlic Cloves
1 x Brown Onion
50g x Butter
90g x Thickened Cream
1 x Tbs Gourmet Stock Powder
45ml x Worcestershire Sauce
1 x 50g Bunch Parsley
½ x Bunch of Chives
Lots o’ pepper & salt
Method for Fabulous Mushroom Soup:
- Peel & finely dice garlic & onion.
- Slice mushrooms into quarters.
- Finely dice your parsley & chives.
- Heat large pot & melt half of your butter (save the rest for your roll!).
- Drop in your onion & garlic and sauté until clear and soft.
- Add in your mushroom slices and pour over your Worcestershire sauce.
- Stir until softened, you may need to add a little water to stop them burning.
- Scatter over your gourmet stock and add 3 cups of water.
- Pop on your lid and bring to the boil, then simmer for 10 mins.
- After 10 mins take your soup off the stove to let cool.
- Heat up your oven and pop your rolls in to get crunchy and hot.
- Once your mushroom soup has cooled slightly, save ¼ of the mushrooms (for decoration at the end), then get out your hand whizzer and blitz the rest of the mushrooms in the pot until they are quite smooth. Pop back on the heat to get nice and hot.
- Once the soup is hot again, pour in your cream (save a little for serving decoration) & mix through with your fresh herbs & scrunches of salt & pepper.
To serve, ladle out your delightful soup, top each bowl with a small helping of the mushrooms you set aside earlier, pop on a dollop of cream, a scrunch of salt and pepper & perhaps one chive stick to really give the gourmet effect. Serve with your crunchy, hot ciabatta bread that has been slathered in butter & devour in delight. Oink!