Mushaboom! Soup

 
Mushaboom! soup is quick, it is easy, it is an attractive grey colour and is pretty tastey too. Read this, and then cook it. In that order.


I use two types of mushaboom! Why are there two types of mushaboom!? Why is one chestnut? What the hell is Shiitake? Well, chestnut mushabooms! have more flavour than tesco value, but to be honest any will do. Shitake, have a funny name and a funny shape.

You will need:

• 250g Chestnut Mushabooms!
• 100g Shiitake Mushabooms!
• Twiglets
• 2 Medium Onions - Diced
• 1/2 Pint of Value White Wine
• A smackering of flower
• 89.452g of Butter. No more, no less.
• 1.5l Vegie stock
• 2 Garlic Gloves - smashed.
• 250ml Single Cream
• Salt and or ground black pepper
• Natural Yoghurt (Pointless, I know)

Open the Twiglets, proceed to eat them nonchalantly. Chop, dice and smash the Onions, Parsley, and Garlic. Slice them Mushabooms!, get everything nice and ready. Use an excessivly big knife.

Give your soup pot a name, mine is Sir Soupsalot. This is key to any good soup. Smash the onions, butter and garlic into your soup pot and sweat on a medium heat with the lid on for about 10 mins. Make sure the onions don't burn or change colour.

Next add the flower, about 2 table spoons will do the trick. Stir it up a bit and leave to cook for 2 mins.

Add the vegie stock and the wine, cook for about 20 minutes until everthing is nice and tender. Keep the heat medium, you want it to simmer, not bubble like bubble machine.

For vegie stock don't be afraid to try different varieties of stock, it's all too easy to reach for the old faithfull OXO cubes, but there is a world of stock out there waiting to be found. If you got the time, make your own (thats story for another time) but be warned it is a bit of a faff.

I can already hear you scoffing from afar at the tesco value wine, but seriously take the cock out of your mouth. It can be any white wine (even red if you feel riskay), when mixed in & cooked with the rest of it the subtlies of the wine flavour will be lost. So really, cheapo wine is as good as expensive vino.

Have a twiglet and relax.



When its all done add the chopped parsley and give it a damn good blending. I use a hand blender, you can use a liquidiser, chainsaw or lawn mower. Whatever, I don't care so long as its all smushed up good.

Add the cream, stir and then very gently bring the heat back. Remember we got cream on the go now, bang on too much heat and it's all going to go pear shaped. Once it's hot, serve. Easy. Add a sprig of parlsey & a swirl of natural yoghurt for asthetic effect. Season with salt & pepper if you're into that kind of thing.

The Start of Something Great?

So the idea of ideas has come to us recently - people have book clubs, so why can't we start a soup club. A place to show different soup recipes and then let all you soup lovers out there try it out for yourself and perhaps give your own thoughts about the wonders that the soup of the week holds.

The plan then:

• We will try to post a different soup recipe a week (carefully chosen of course)
  
• At some point during the week we will conjure up this soup and then give a review of said soup.
  
• Hopefully others will review the soup as well and then we can start to distinguish which soups should be known to the world and could change the course of history, and which ones should be left at the back of the shelf never to be disturbed again.
  

Well now to give this idea a whirl

Wish us luck.....

PieEater and Sir Soupsalot