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Food In A Flash: Our Six Second Recipe Guide To Wild Mushroom Soup

Food In A Flash: Our Six Second Recipe Guide To Wild Mushroom Soup

mushroomsoup
by Lucy Dunn |
Published on

[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:

500ml Waitrose Cooks Ingredients Vegetable Stock

300ml Essential Waitrose Double Cream

1 x large potato cubed

100g Waitrose Cooks' Ingredients Italian Smoked Pancetta Pieces

1/2 Essential Waitrose LeekFinely Diced

50g Essential Waitrose Salted Butter

1 tbsp Essential Waitrose Olive Oil

35ml Waitrose Brandy

1 tbsp Waitrose Chefs' Ingredients Fresh Thyme

4 x Waitrose Large Crusty Bread Rolls

All the ingredients below from Natoora:

400g Mixed Wild Mushrooms

Method:

  1. HEAT the olive oil and butter in a heavy based pan.

  2. SIZZLE the leek until tender and add the pancetta.

  3. THROW in the mushrooms, thyme and potato.

  4. POUR in the brandy, stock and cream.

  5. SIMMER until the potato is cooked. 20 minutes should do it.

  6. WHIZZ with a hand blender and pour into hollowed out crusty bread rolls.

Follow Vic on Twitter @VicGrier

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