Mushroom Soup and Crusty Rolls, Video and Recipe

Mushroom soup and Crusty Rolls

Mushroom soup

  • 1 tbls of oil
  • 250g of mushrooms finely chopped
  • 2 onions finely chopped
  • 2 peeled potatoes grated
  • 2 tsp of garlic
  • 1/4 tsp of dried Thyme
  • 1/4 tsp of dried Rosemary
  • 1/4 tsp of black pepper
  • 2 stock cubes or 2 tsp of dried stock powder
  • 1&1/2 litres of liquid, usually 1 litre of water to 1/2 litre of milk
  • Cream if desired
  1. Heat the oil in a large pan.
  2. Fry the onion for 3-4 minutes until soft.
  3. Add the mushrooms and further fry for a couple of minutes.
  4. Add the remaining ingredients and cook for around 1 hour stirring occasionally.
  5. Taste and adjust seasoning.
  6. If you want a smooth soup then carefully liquidise it.

Crusty Rolls

  • 400g of strong bread flour
  • 2 tsp of yeast
  • 1 tsp of salt
  • 2 tbls of oil, I used Scottish Rape Seed
  • 200mls of warm water
  1. Measure the flour into a large bowl.
  2. Add the salt and the yeast to opposite sides.
  3. create a well and pour in the oil and 2/3 of the water.
  4. Bring together with your hands and add the remaining water as needed.
  5. Tip out onto a floured surface.
  6. Knead the bread for around 5 minutes until it feels smooth.
  7. Cut into 8 or 9 rolls depending on the size you want.
  8. Place onto a large tray and set aside to rise. This normally takes around 1 hour.
  9. In a hot oven  225’c, 400’f Gas Mark 6 cook for about 15 mins until golden on top.
  10. Serve with the soup and enjoy.

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