Weeks back, I set out to post one soup a week. Soon realising that there were too many tried and tested recipes in my folder to all fit in one winter only. Therefore, it seemed logical to write one recipe and add variations on the theme.
Soup are maximum flavour, the broth or bouillon used is paramount. Making a bouillon takes time however it quite happy to cook away without supervision for a couple of hours minimum. Once cooked, freeze it in 300ml portions. So, the whole exercise does not have to be repeated too often.
This recipe is a basic mushroom soup (+sherry) cooked on the hob then baked in the oven fitted and with a puff pastry "hat".
Six Variations on Mushroom soup
use the basic recipe below (-sherry) and add either:
Cooked leeks or
lentils (cooked) or
White sauce and you get a cream of mushroom as in the cans in this case omit the cream or
Barley (pre-cooked) or
Chicken (grilled first) or
artichokes (use a can) or
Pie-Crust Mushroom Soup
cooking time: 35 minutes
pre. time: 20 minutes
If you would like more information about mushrooms such as which mushrooms are used for which recipe access the Mushroom Bureau