Best Ever Cream Of Mushroom Soup

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Best Ever Cream Of Mushroom Soup
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Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
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Instructions
  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
  2. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
  3. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  4. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  5. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  6. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.
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BEST EVER BEEF, GUINESS AND MUSHROOM PIE

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BEST EVER BEEF, GUINESS AND MUSHROOM PIE
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Course Main Dish
Cuisine UK
Servings
Ingredients
Beef
  • 1 kg gravy or chuck steak cut into 5cm cubes
  • 70 g plain flour
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 3 Tablespoons olive oil for browning the beef
Vegetables
  • 1 large yellow onion peeled thinly sliced
  • 2 cloves garlic peeled and minced
  • 400 g button mushrooms thinly sliced
  • 5 inch large carrots peeled and cut into 2cmchunks
  • 2 cm stalks celery cut into 1/2pieces
Guinness Broth
  • 460 g Guinness Stout
  • 240 g low salt beef stock
  • 2 dashes Worcestershire sauce
  • 0.5 teaspoon mustard powder
  • salt and pepper to taste
  • 1 teaspoon corn flour
Bouquet Garni
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • kitchen twine
Puff Pastry Topping
  • 1 packet Puff Pastry
  • 1 medium egg whisked well
Course Main Dish
Cuisine UK
Servings
Ingredients
Beef
  • 1 kg gravy or chuck steak cut into 5cm cubes
  • 70 g plain flour
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 3 Tablespoons olive oil for browning the beef
Vegetables
  • 1 large yellow onion peeled thinly sliced
  • 2 cloves garlic peeled and minced
  • 400 g button mushrooms thinly sliced
  • 5 inch large carrots peeled and cut into 2cmchunks
  • 2 cm stalks celery cut into 1/2pieces
Guinness Broth
  • 460 g Guinness Stout
  • 240 g low salt beef stock
  • 2 dashes Worcestershire sauce
  • 0.5 teaspoon mustard powder
  • salt and pepper to taste
  • 1 teaspoon corn flour
Bouquet Garni
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • kitchen twine
Puff Pastry Topping
  • 1 packet Puff Pastry
  • 1 medium egg whisked well
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Instructions
  1. In a large bowl, combine the flour, black pepper, garlic powder, onion powder, and salt. Lightly dredge each piece of beef in the flour mixture. Shake off excess flour. Set aside pieces until all are dredged.
  2. Preheat oven to 160C. In a Dutch oven, or ovenproof saucepan over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef.
  3. Put last Tablespoon of olive oil into the pan. Add in the onions and garlic. Saute for about 2-3 minutes to soften onions.
  4. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of pot. Add in the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Place cover on pot and place in the oven. Center rack is best.
  5. Let braise for about 2 1/2 hours. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon corn flour, combine well. Add back into the beef mixture.
  6. Check the beef, should be tender. Add another half hour of cooking, if needed. Remove Bouquet Garni and discard. Check seasoning, adjust if needed.
  7. If using a 25 - 30cm pie dish. Put the beef mixture into the pie pan. Lay puff pastry sheet on top of the pie. Make a few slits in the pastry to release stem. Brush with the egg wash. Bake on middle rack for about 15-20 minutes. Check at 15 minutes. Pastry should be golden. Serve immediately.
  8. Serve with minted peas or mash.
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Mini Mushroom Pies

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Mini Mushroom Pies
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Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
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Instructions
  1. Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
  2. Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
  3. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
  4. Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
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