Creamy Mushroom Soup

Yum Mushroom Soup - hearty and filling. This is really the easiest mushroom soup you will ever make and the tastiest. What really makes it is good quality chicken stock. If you can make your own chicken stock it is worth the effort.

Ingredients:

30g Butter
1 tbsp olive oil
1 Onion roughly chopped
1 clove garlic crushed
750g mushrooms roughly chopped
2 cups hot chicken stock
300ml cream
salt & pepper to taste

Method:

1. In a large pot melt butter and oil over a medium heat
2. Add onions and saute' until soft and opaque
3. Add mushrooms and chicken stock
4. Cook until mushrooms are very soft - about 10 - 20 minutes
5. Using a blender or a stick blender puree' until smooth
6. Return to a low heat and add cream and salt & pepper to taste
7. Heat gently
8. Serve with hot crusty bread and sprinkled with parsley or chives
   

Pasta with Bacon, Beans and Mushrooms

This has come from The New Pasta Cookbook but as always I have varied it to suit my tastes and produce availability. This is a wonderful Winter pasta and very easy to make. Don't be afraid to experiment. For example use pancetta instead of bacon or peas instead of beans. You can also use dried pasta instead of fresh and adjust the quantity accordingly. Also experiment with other types of pasta.

This recipe is for 4 people or 2 hungry people

Ingredients:

200g fresh fettuccine
200g fresh spinach fettuccine
200g beans sliced
200g bacon, rind removed and cut into strips
6g dried porcini mushrooms soaked in 2 tbsp hot water
200g button mushrooms sliced
1 clove garlic crushed
1 tspn fresh ground black pepper
1 bunch fresh parsley finely chopped
2 1/4 cups cream
Grated Parmesan cheese to serve

1. Cook beans until barely cooked - use the microwave oven for speed
2. Fry bacon until crisp
3. Drain porcini mushrooms and filter liquid through cloth or a paper coffee filter to remove grit.
   
4. Chop finely and add to the pot with the soaking liquid, bacon, and fresh mushrooms.
   
5. Stir in garlic and pepper and cook briefly.
   
6. Toss in parsley and cook for 30 seconds.
7. Add cream and cook, stirring, until the sauce comes to the boil.
   
8. Boil until thickened and reduced, 5 to 8 minutes.
9. Begin cooking fettuccine in the water used for the peas. When al dente, drain and transfer to a warm serving dish. Toss with the sauce, and serve with freshly grated Parmesan.