Cauliflower, Mossfield Gouda & Leek Frittata
This creamy frittata was crafted for the Organic Trust Food Festival cookery stage, held in Merrion Park last weekend. Richard and I had an incredible
Mushroom & Potato Soup
Mushroom & Potato Soup
Anything with mushrooms wins me over. As the nights draw in, this simple bowl of goodness will nourish both your tummy and your soul. Enjoy with some charred sourdough or your favourite brown bread.
Serves:
Course Appetizer, Broth, Brunch, Dinner, Soup
Diet Child Friendly, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Ketogenic, Low Carb, Vegan, Vegetarian
Ingredients
- 10 g dried mushrooms rehydrated 220 ml boiling water
- 50 ml olive oil
- 100 g butter
- 40 g garlic finely chopped (3-4 cloves)
- 250 g onion finely diced ( 1 med)
- 150 g celery finely chopped (2 sticks)
- 10 g thyme leaves finely chopped (1 heaped tbsp)
- 400 g potatoes diced small (2 x lrg)
- 800 g mushrooms finely sliced (A mix of field & brown)
- 1 litre vegetable stock 2 stock cubes
- 250 ml cream *Opt
- 20 g parsley finely chopped
Method
- Place dried mushrooms in a small bowl, cover with boiling water and leave for at least 30 minutes or overnight. Drain and finely chop mushrooms, then set aside along with reserved soaking liquid.
- Melt ¼ of butter and all of olive oil in saucepan. Add garlic and cook 1 minute, then add onion, celery and thyme and gently cook for 10 -15 minutes. Add diced potato and dried mushrooms and cook until soft (10 - 15 minutes).
- Whist onion mixture is cooking, prepare and cook mushrooms: In a separate pan melt 1/3 of remaining butter, add sliced mushrooms in batches and quickly fry off until lightly coloured. Season as you go along. Transfer mushrooms plus any liquid from them to a bowl. Repeat the process until all the mushrooms are cooked.
- Add cooked mushroom to onion mixture along with hot vegetable stock; bring to a gentle simmer for about 15 to 20 minutes then remove from heat. Pour half the soup into a blender (or use blender stick), whiz into a purée then pour it back into the pan and return to a simmer. Add cream if using, chopped parsley and season carefully to taste.
- Serve soup in warmed bowls, along with some charred sourdough or your favourite brown bread.
Maggie's Tips
- This soup freezes really well, so make ahead of time.
- Feel free to use any kind of mushrooms you like, be it the simple button mushrooms, or shiitake, portobello, oyster or a mixture of a few. The wilder or rustic the mushroom, the more flavour you will get from your soup.
- Dairy Free: Omit butter (use extra oil) and omit cream.
- Vegan friendly: Omit butter (use extra oil) and omit cream.
- Low carb: Omit potatoes, replace with extra mushrooms or any of the following; finely chopped courgette, cauliflower or aubergine.
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