What’s Cooking – Fresh Mushroom Soup

What’s Cooking – Fresh Mushroom Soup

I love mushrooms. I think my love for them has its roots in my childhood as every year we would go camping to the woods and one of my favourite activities (in addition to swimming and rolling on a sandy beach by the lake) was mushrooming. Every year we would come home with a car boot filled with dried mushrooms ready for the winter season.

My mum would often cook mushroom soup but it was always based on those dried mushrooms we had picked during the summer. So without even noticing it, it turns out I’ve never had a fresh mushroom soup… until now.

Ingredients for Fresh Mushroom Soup

Ingredients:

  • 300g mushrooms
  • 500g potatoes
  • 2 carrots
  • 2 onions
  • 2l stock, I used a chicken stock from Knorr
  • 1 Knorr Garden Herbs Flavour Pot
  • Salt (optional)
  • Cream (optional)

Method:

Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size.

Place the mushrooms into your cooking pot, add the stock, flavour pot and mix well. I used 2 Knorr stock cubes to make 2 litres of stock (the packaging would advice 4 cubes for this amount of water but I didn’t want my soup to have too strong chicken flavour).

Bring up to a gentle boil and cook for 20 minutes.

After this time remove any scum (if there is any) and add all remaining ingredients.

Cook for further 40 minutes.

After this time you are ready to serve.

Fresh Mushroom Soup in the making

I actually cooked my soup in a Redmond Multicooker (you can read all about it here). If you have one too the cooking instructions are as follows: Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size. Place mushrooms into the bowl, add stock, flavour pot and mix well. Close the lid. Press “Menu” button to select “SOUP” program. Use “Hour/Min” and then “Cooking Time” buttons to set the time of 1 hour. Press “Start”. 40 minutes before the program finishes, re¬move the scum, add vegetables and stir well. Cook until the program finishes.

This is a really light and tasty soup. I think it would work pretty well with a veggie stock, but I simply didn’t have any. Depending on the type of stock you are using you might want to check the salt level and maybe add some if needed. For me it wasn’t necessary as the two cubes of chicken stock had more than enough flavour so I could skip adding any additional salt.

What’s Cooking – My Fresh Mushroom SoupWhat’s Cooking - Fresh Mushroom Soup.

The soup can be served “plain” or with added cream (much better in my opinion).

If you decide to add cream I would suggest adding it just before serving to each bowl; this way your remaining soup will last longer in the fridge.

If the lumps are going to be a problem for you, such as if it is for young children then a quick blast with a blender and bingo you have a type of cream of mushroom soup.

What’s Cooking – Fresh Mushroom Soup.What’s Cooking - Fresh Mushroom Soup

Do you like mushroom soup?

If not, why not? what‘s wrong with you?

Packed Lunches, Mexican Chicken and The Wrapper

Packed Lunches, Mexican Chicken and The Wrapper

I don’t know about you but given the choice I would take a packed lunch over a shop bought one any day. With so much nastiness going into our food these days it is nice to know what we are actually eating. This means making your own food from scratch from good quality locally sourced (if possible) ingredients.

A lot of people don’t prepare their own lunch. When asked why the most common answer would be lack of time and energy, lack of ability to actually cook or simply a lack of good will. Making your own lunch can be fun 🙂

A few days ago I prepared a quick and easy Mexican chicken which we used as a filling in our lunch sandwiches.

All you need is 15 minutes and you can have a tasty fresh chicken sandwich on your plate.

Ingredients:

Method:

Heat up a heavy bottom frying pan.

Cut your chicken into desired size – 1cm x 1cm cubes work for me.

In a medium size bowl mix oil, chicken stock and flavour pot.

Add the chicken chunks into the bowl and mix well massaging the flavours into the chicken.

Fry on the well preheated frying pan for 10 to 12 minutes; stir and toss well to ensure that all pieces of the chicken are cooked.

Remove from the heat and allow it to cool down a little.

Add mayonnaise and mix gentry.

Serve with your favourite bread or as an addition to salad.

My Mexicans Chicken went into a sandwich. As it contained mayonnaise I didn’t even butter the thins 😉

Then my Mexican Chicken sandwiches went into The Wrapper… a brilliant product perfect for packed lunches.

The Wrapper is a reusable sandwich wrapper. It costs £5.50 and it comes in many lovely designs. I totally love the idea behind it; no more wrapping our food in foil or paper. Now everyone has their own personal wrapper to keep their food fresh for longer.

The Wrapper is extremely easy to use:

Packed Lunches, My Mexican Chicken and The Wrapper

And if it gets dirty you simply wipe it clean 😉

Not only is it perfect for packed lunches but it also doubles as an eating mat. No more crumbs in the car; no more eating from the dirty table in the park and no more unnecessary rubbish.

I hope that The Wrapper idea takes off and it becomes a must have product in every household. Can you even imagine how many tons of rubbish we could avoid if everyone swapped to it and simply wrapped their food in The Wrapper?

Packed Lunches, Mexican Chicken and The Wrapper.

What do you think? Would you use The Wrapper in your own home?