Crafts for kids, at home or at school
{for crafty cubs & their foxy mamas}
Creamy mushroom soup with garlic croutons
After sunny Winter days that seemed more like Spring, a cold snap has finally hit our hometown of Brisbane. Nothing beats a creamy vegetable soup with some garlic croutons for that added crunch on a frosty evening. Enjoy!
You'll Need:
Ingredients: (for soup)
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60 g butter
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1 - 2 brown onions, (to taste) chopped coarsely
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3 - 5 cloves of garlic (to taste), crushed
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1 kg portobello mushrooms, chopped coarsely
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1 ltr chicken soup (or vegetable soup if you'd prefer)
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2 cups water
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1 cup thickened cream
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2 tbs fresh thyme, finely chopped
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tsp ground nutmeg
To make the Garlic and Thyme Croutons, see our recipe here.
To make Soup:
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Scoop out half the butter and melt in a large saucepan, over a low heat
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Once bubbling, add onion and garlic. Stir for a few minutes, until onions are transparent and garlic is brown
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Add mushrooms, along with your remaining butter and thyme. Once mushrooms are gently cooked, add stock. Bring to the boil
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Reduce to a simmer and continue to cook over a low heat, while covered. While simmering, cook your garlic croutons, below
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After around 25 minutes, or once cooked, turn off the heat and leave to cool
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Transfer mix to a blender and blend to a smooth consistency
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Using a large ladel, spoon soup into bowls, adding thickened cream and a sprinkle of nutmeg to taste
There are so many different versions of mushroom soup out there that I couldn't possibly list them all here. If you're like me, you love nothing more than a hearty Winter stew or chunky vegetable soup bubbling away on the stovetop on a cold night. Here are a few hearty enough for a meal. Cauliflower and parmesan soup with crispy bacon, just like my mum makes. Mmmm...Here's a Scotch Broth from Jamie Oliver that looks fit for any man. Or for something healthy and light, you could always try this Lentil, Sweet Potato and Pancetta soup.