Field Mushroom Soup with Crunchy Garlic Croutons @kerrygoldusa

Serves: 4

This soup doesn’t take much more than 20 minutes to make from start to finish. The lemon juice helps to bring out the mushrooms’ natural, savoury flavour. If you are trying to be healthy at the moment, omit the cream and dilute with a little extra stock if necessary – you’ll find it’s still pretty good.

Ingredients:

1½ lb field or open cup button mushrooms, chopped
juice of ½ lemon
4 tbsp (2oz) Kerrygold Salted Butter
1 onion, chopped
1 large garlic clove, crushed
2 tbsp plain flour
3 cups (1½ pints) vegetable stock (from a stock cube is fine)
pinch of freshly grated nutmeg
½ cup (4fl oz) cream
2 tsp chopped fresh chives
For the garlic croutons:
4 tbsp (2oz) Kerrygold butter
2 thick slices sourdough bread, crusts removed and diced
1 large garlic clove, crushed
salt and freshly ground black pepper

Directions:

Sprinkle the mushrooms with the lemon juice. Melt the butter in a large pan. Add the onion and garlic and cook gently for a few minutes until softened but not coloured. Increase the heat, add the mushrooms and cook for 1-2 minutes, stirring. Stir in the flour and cook for another minute, stirring.

Gradually pour the stock into the pan, add the nutmeg, season to taste and bring to the boil. Turn down the heat, cover and simmer gently for about 10 minutes or until the mushrooms are completely tender. Blend to a purée in a food processor or with a hand held blender. Return to a clean pan, season to taste and stir in most of the cream, reserving a little to garnish.

Meanwhile, make the garlic croutons. Heat the butter in a non-stick frying pan and once it has melted and is starting to sizzle, stir in the garlic and then tip in the sourdough bread cubes, tossing to coat. Season to taste and continue to sauté for 3-4 minutes until golden brown. Tip on to kitchen paper to drain off any excess butter.

To serve, reheat the soup gently, then ladle into warmed bowls and add swirls of the reserved cream. Garnish with the crunchy garlic croutons and add a sprinkling of chives to each one.

field-mushroom-soup-with-crunchy-garlic-croutons

January 15, 2024

Our Apple Crumble Porridge recipe contains 19g of protein @NDC_ie #foodaware #healthaware

NationalDairyCouncil

@NDC_ie
·
Aug 31

Our Apple Crumble Porridge recipe contains 19g of protein which is a nutritious and delicious way to smash your protein goals! Visit https://ndc.ie/recipes/apple-crumble-porridge/… for the full recipe #milkitsgoodtoknowitsgood #enjoyitsfromeurope #sustainabletogetherineurope

January 13, 2024

Garth Brooks Breakfast Bowl – Recipe from Home Cooking @trishayearwood (c) #Nashville

Ingredients

2 tablespoons butter
8 large eggs
One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
1 pound pork sausage
1 pound bacon
One 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar, grated (about 2 1/2 cups)

1. In a large skillet, melt the butter and scramble the eggs.
2. In a separate large skillet, cook the hash browns according to package directions.
3. In a third skillet, break up the sausage with a wooden spoon and cook until browned. Remove with a slotted spoon and transfer to a bowl. Cook the bacon in the same skillet until crispy, drain on paper towels, tear into pieces and set aside.
4. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs and cheese, and serve!
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010