Minnie's Soup Kitchen

Mushroom Stoup  Mushroom stoup: prep work done Yesterday (12th March) I made Hugh Fearnley-Whittingstall's mushroom stoup. In his book River Cottage Veg Everyday , he describes this mushroom fest as "somewhere between a soup and a stew." The ingredients include dried porcini mushrooms, onions, carrots, celery, fresh mushrooms, garlic, parsley and dill. There's the usual chopping in order to prepare, but there is also the soaking of the dried porcini mushrooms, the liquor from which is used later in the stoup. What really tempted me to make this stoup was the addition of dumplings. As might be expected from a vegetarian recipe, vegetarian suet was required. Vegetarians should look away now. I couldn't find any vegetarian suet so I used the well known non-vegetarian brand.  I haven't made dumplings in a long time. The spouse thinks he remembers me making them but can't say when. I can remember making them in domestic science at school as an accompa...

Two Soups Celeriac and Bramley apple soup ingredients Last Saturday (27th February) I made celeriac and Bramley apple soup using Tom Kerridge's recipe in his book Proper Pub Food . I should have ended up with enough soup for 4-6 people but I was lucky to get two bowls. Because I'd used too much celeriac, once I had processed the cooked mixture, the resulting soup looked liked stodgy porridge. I strained as much as I could and it was very tasty indeed, especially with the crumbled Roquefort and chopped walnuts. Celeriac and Bramley apple soup with walnuts and Roquefort cheese Ingredients for butternutsquash soup and tomato salsa The next day I made roasted garlic and butternut squash soup with tomato salsa from Complete Comfort Food (edited by Bridget Jones). Lots of nice ingredients: whole garlic bulbs to be roasted, thyme, squash and ground coriander in the soup; tomatoes, red pepper and red chilli in the salsa. Much to my surprise, I have just found a ve...