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Leek and potato made by my wife.
Goulaschsuppe made by, well, anyone.
that's a bit of a mouthful...
If you find a good one that looks nice when its finished report back with a recipe/link. My Mushroom soup tastes fab but looks like pond water, so I can never make it when I have people round as it gets funny looks
I heard Liberty Caps are good mushrooms for cooking this time of year!
:yuck:
I'm liking all this talk of mushroom soup
Found a fair few at deliaonline and BBC but there wasnt one recipe for which i had all the ingredients, so made me own up.
Hearty mushroom soup with herby cretins ( croutons )
For the soup -
1 lb mushrooms
3/4 pint stock (chicken or veg)
2-3 cloves garlic
Butter or oil
4 fl oz cream (double or single)
For the cretins -
3 slices of slightly stale bread
Olive oil
Mixed herbs, or any herb you're particularly fond of.
SOUP
Slice/crush the garlic.
Chop 9oz of mushrooms
Sautee both in oil until softend
Add stock, bring to a simmer and simmer for 6 minutes.
While that's simmering, finely chop the remaining 7oz of mushrooms (or cut chunky if you like a chunky soup) and sautee in butter till softened.
Put the stock/garlic/mushroom mix through a blender/food processor and whizz till nice and smooth. Return this to the pan, add cream and the other sauteed mushrooms and GENTLY re-heat. Gentle or the cream will curdle. Add salt and pepper to taste.
CRETINS
Cut bread into approx. 1cm cubes. Do each slice individually or they'll squash together and not be very cube shaped. Toss in enough olive oil to generously coat the bread, but not leave it saturated. Sprinkle in as much herb/herbs as you like. Mix until bread is well coated with herbs.
Spread out on a baking sheet and cook in an oven 210c/gas 7 until well browned, 7-10 minutes. Allow to cool slightly so they get crunchier.
It's surprisingly good. Handy if you're late and need something more than toast . But I do accept I'm weird, I often sit eating raw mushrooms...
THAT! In austria you have Gulaschsuppe for new years eve.
I love it. The best thing to eat to warm up after you've been outside on a cold winter evening.
I usually make the meat much much smaller so, it already kinda falls apart when graced by your jaw and make more potatoes (and cut them smaller as well).
so good.