BOWLED OVER

Nothing says comfort food like hot soup. Try this easy recipe.

Creamy mushroom soup
(serves 2 to 4)

Ingredients
> 2 large hard rolls or 4 small rolls
> 2 tsp olive oil
> 1 white onion, sliced
> 100g button mushrooms, thinly sliced
> 100g shiitake mushrooms, thinly sliced
> 4 cups chicken stock
> 2 cups milk
> 2 tbsp unsalted butter
> 1/2 cup double cream
> Pinch of salt and pepper
> 20g white and brown enoki mushrooms, blanched
> 4 ears baby corn, blanched
> Handful of broccoli tops, boiled

METHOD
1. Cut off the tops of the rolls, scoop out the insides and bake in the oven at 160 deg C for 5 minutes.
2. Heat up the olive oil in a non-stick pan and fry the onion until soft. Add the button and shitake mushrooms, and fry for 4 minutes.
3. Add the chicken stock and milk, and bring it to a boil. Then simmer for 7 minutes at medium heat. Puree the soup with a hand blender to desired thickness.
4. Stir in the butter, then the cream. Season with salt and pepper.
5. Pour the soup into the bread cup and serve with the enoki mushrooms. Garnish with baby corn and broccoli.

Read the September 2010 issue of Young Parents for more fun recipes.