Tag: womens health

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Field Mushroom Soup with Crunchy Garlic Croutons

Field_Mushroom_Soup_with_Crunchy_Garlic_Croutons

Serves:

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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.

http://kerrygoldusa.com/recipes/field-mushroom-soup-with-crunchy-garlic-croutons

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Traditional Irish Brown Soda Bread

brown soda bread

 This is a delicious, easy and very healthy bread.

Ingredients

  • 250g wholemeal flour
  • 200g plain white flour
  • 1 teasp. bread soda, sieved
  • 1 teasp. salt
  • 1 egg
  • 350ml buttermilk, approx.
  • 1 teasp. Honey

Optional Topping:

  • 1 tablesp. sesame seeds or pinhead porridge oats

To Cook

Preheat the oven to Gas Mark 6, 200°C (400°F).

Mix the flour, bread soda and salt together in a bowl.  Combine the egg with the buttermilk and honey then mix into the flour.  Add a little more buttermilk if the mixture is dry – it should be a soft dough.  Then pour the lot into a lightly oiled loaf tin.  Sprinkle the sesame seeds or porridge oats over the top of the loaf if using.

Bake for 45-50 minutes.  To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling.  This will keep the crust soft.