Recipe 10: Mushroom ‘dressed to impress’ soup

By admin
01 June 2011

PASTRY

500 ml (2 c) cake flour

2 ml (½ t) salt

250 g STORK BAKE, diced

80 ml (1/3 c) ice-cold soda water

30 ml (2 T) lemon juice

SOUP

60 ml (4 T) STORK SPREAD

1 onion, finely chopped

500 g mixed mushrooms, finely chopped

125 ml (½ c) sherry

30 ml (2 T) cake flour

500 ml (2 c) hot chicken stock

250 ml (1 c) milk

salt and pepper

125 ml (½ c) cream

extra 45 ml (3 T) sherry

TO FINISH

whisked egg

PASTRY

Mix the flour and salt in a bowl. Add the Stork Bake and rub into the dry ingredients until the mixture resembles breadcrumbs. Add the soda water and lemon juice and mix to form a firm dough. Wrap in clingfilm and refrigerate for 1 hour.

SOUP

Heat the Stork Spread and fry the onion until soft. Add the mushrooms and fry until cooked and dry. Add the sherry and simmer for 2-3 minutes. Sprinkle the flour over and cook for a few seconds. Add the hot stock and milk and bring to the boil, stirring. Simmer for 10 minutes. Leave to cool slightly, add salt and pepper to taste, add the cream and extra sherry and purée the soup. Divide among ovenproof bowls and leave to cool.

TO FINISH

On a floured surface roll out the dough to  3 mm thick. Cut out circles 5 mm wider than the soup bowls and prick all over with  a fork. Make a little hole in the middle of each for steam to escape. Decorate the pastry lids with leftover pastry. Brush with the whisked egg and chill while preheating the oven to 220 °C. Brush the rims of the soup bowls with whisked egg and put the pastry lids on top. Seal the edges with a fork. Bake for 10 minutes, reduce the temperature to 160 °C and bake for another 15 minutes until the lids are cooked and the soup is hot.

Serves 8.

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