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Home > Recipe for the day > Stocks and soups- Mushroom, Vegetable, Fish
Podcast: Recipe for the day
Episode:

Stocks and soups- Mushroom, Vegetable, Fish
Category: Arts
Duration:
Publish Date: 2017-02-27 11:08:57
Description: We discuss stocks and soups, with a few jokes on the way! Mushroom Soup 250 g mushrooms 50 g butter 350 ml milk 1 dessertspoon flour salt and pepper 4 tablespoons single cream Fry mushrooms in half the butter until soft Strain the liquor in a measuring jug and make up to 450 ml with milk Set aside cooked mushrooms and melt the rest of the butter on a low heat Stir in the flour and carefully add the milk mixture a little at a time, stirring constantly Turn down the heat and simmer while adding the mushrooms Season to taste Simmer for 3 mins and add the single cream Cream of tomato soup 30 g butter 1 onion chopped finely 1 garlic clove crushed and chopped 2 tablespoons of garlic puree 1 teaspoon paprika 800 g fresh tomatoes (or tinned) 650 ml vegetable stock pinch of nutmeg 2 teaspoons sugar Salt and pepper to taste 1 tablespoon chopped parsley 100 ml double cream Melt the butter and gently fry the onions until translucent Add the garlic, tomatoes, tomato puree and paprika and cook for ten minutes Add everything else except the cream and cook for 25 minutes, simmering gently Blend or push through a sieve Return to a pan adding the cream, bring to eating temperature but do not boil Fish soup Oil or 15 g butter 1 small onion, chopped fine 2 garlic cloves, chopped fine 200 g seafood cocktail 80 g frozen peas or green beans 500 ml carton passata 400 ml stock or water 1/2 tsp oregano 2 tablespoons chopped parsley Add the onions and garlic to the butter and fry Add the fish and cook until defrosted!!!! Then the rest of the ingredients and simmer for 30 minutes.
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