Here’s how to bring cheer to soggy winter days with hot soup and fritters
The damp days of early autumn send me, spoon in hand, in search of soup. Cloudy miso broths the colour of fallen leaves, old fashioned leek and potato so hot it steams up my glasses, sweet pumpkin, and in particular a bowl of deep and earthy mushroom.
I rarely make cream soups, but a splash stirred into a chestnut mushroom soup is no bad thing on a soggy day. Made with standard brown mushrooms, it is a cheap enough recipe, but I sometimes include a handful of interesting varieties, such as porcini, king oyster or chanterelle, fried with a knob of butter, at the end.
Continue reading…Here’s how to bring cheer to soggy winter days with hot soup and frittersThe damp days of early autumn send me, spoon in hand, in search of soup. Cloudy miso broths the colour of fallen leaves, old fashioned leek and potato so hot it steams up my glasses, sweet pumpkin, and in particular a bowl of deep and earthy mushroom.I rarely make cream soups, but a splash stirred into a chestnut mushroom soup is no bad thing on a soggy day. Made with standard brown mushrooms, it is a cheap enough recipe, but I sometimes include a handful of interesting varieties, such as porcini, king oyster or chanterelle, fried with a knob of butter, at the end. Continue reading…