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MUSHROOM AND BURGUNDY SOUP RECIPE
This recipe
will teach you how to make Mushroom and Burgundy Soup. It
is a quick and easy recipe to make.
When you are having visitors over the Mushroom and Burgundy
Soup is ideal as a first coarse before the main meal. My husband
and I just have the soup as a light meal when we are on our
own with hot buttered rolls. My family eat a lot of soups
in the winter months as they warm you up and they are very
nourishing and tasty. And I really love the mushrooms on top
as it just makes it that little bit more special as it looks
real good and the taste is terrific.
Mushroom
and Burgundy Soup Ingredients
60g butter
500mls milk
125mls burgundy
2 onions chopped
375mls beef stock
1 tsp ground nutmeg
2 large potatoes diced
500g flat mushrooms sliced
freshly ground black pepper
Mushroom
and Burgundy Soup Method
In a heavy based saucepan melt
30g butter then add onions and three quarters of the mushrooms
and cook over a low heat stirring frequently for 5 minutes.
Add the potatoes, stock, wine and nutmeg then bring to the
boil and reduce heat and simmer for 14 minutes or until the
potatoes are tender then take the pan off the heat and set
aside to cool slightly. Put the vegetable mixture into a blender
and blend until smooth then return it to a clean pan and stir
in the milk and season to taste with pepper. Cook over a low
heat until soup is heated, stirring occasionally. In a large
frying pan melt the rest of the butter and add the remaining
mushrooms and cook for 5 minutes. Stir the mushrooms into
the Mushroom and Burgundy Soup and serve immediately.
Enjoy
your freshly made Mushroom and Burgundy Soup!
VEGETABLE
SOUP RECIPE
This
recipe will teach you how to make Vegetable Soup. It is a
quick and easy recipe to make.
This is a fantastic hearty Vegetable Soup full of taste and
nourishment. My family for generations have been making Vegetable
Soup and we have always used barley in it as mum use to always
say a Vegetable Soup is not a good soup without some barley
and a lot of people do not seem to use the barley as much
in there cooking these days. I really like cooking a large
amount of this soup up when I make it as I always believe
it taste better the second day especially with hot butter
toast.
Vegetable Soup Ingredients
45g butter
1 turnip diced
1.5 litres water
1 onion chopped
100g pearl barley
1 large carrot sliced
5 tomatoes chopped
1 large parsnip diced
3 stalks celery sliced
185mls tomato puree
1 large potato cubed
2 cloves garlic crushed
3 Tbs finely chopped coriander
Vegetable
Soup Method
In a large bowl add the water
and barley and soak overnight. In a large heavy based saucepan
melt the butter then add onion and garlic and cook over low
heat for 5 minutes or until onion is soft then add carrot,
potato, celery, turnip, parsnip, tomatoes, tomato puree, barley
and soaking water to the pan. Bring it to the boil and reduce
the heat and simmer stirring occasionally for 20 minutes or
until vegetables are tender. Serve the Vegetable Soup into
soup bowls and sprinkle with coriander.
Enjoy your freshly
made Vegetable Soup!
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