[Videographer @neiledwardsfilm]
Hungry? Busy? Want to cook something quick? Then we have the solution for you, courtesy of Victoria Grier, food stylist/writer and Grazia Daily's recipe vine queen. Every Friday she will be posting easy-peasy, quick-as-a-flash recipes that are a doddle to do. And because we don't want to take up any more of your time, here's our Bread Bowl Wild Mushroom Soup.
Bread Bowl Wild Mushroom Soup
Serves 4
Shopping list:
All the ingredients below are from Waitrose:
1 x large potato cubed
100g Waitrose Cooks' Ingredients Italian Smoked Pancetta Pieces
1/2 Essential Waitrose LeekFinely Diced
1 tbsp Essential Waitrose Olive Oil
35ml Waitrose Brandy
All the ingredients below from Natoora:
400g Mixed Wild Mushrooms
Method:
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HEAT the olive oil and butter in a heavy based pan.
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SIZZLE the leek until tender and add the pancetta.
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THROW in the mushrooms, thyme and potato.
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POUR in the brandy, stock and cream.
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SIMMER until the potato is cooked. 20 minutes should do it.
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WHIZZ with a hand blender and pour into hollowed out crusty bread rolls.
Follow Vic on Twitter @VicGrier