Hello hello hello!! I am so sorry that I have not been able to blog in such a long time (been down with a case of varsity blues thanks to a mile high pile of assignments) BUT I am back and ready to catch up by the end of the coming weekend!!
This evening I am going to share with you my new favourite creation! I hope I remember the steps correctly as I kinda just had an idea and threw all the ingredients in to taste. Turned out DEEEEE-VIIINE! So perfect for the approaching winter!
- 1 punnet medium sized brown mushrooms
- 1 medium onion
- 2 tablespoons butter
- 2 precooked chicken breasts (you can buy from the store or cook in the oven in some chicken stock for about 45 mins)
- 3-4 large swiss chard leaves (any spinach type will do)
- 6 cups of water (boiled in kettle)
- 1 chicken stock cube
- 1/2 packet of mushroom soup powder
- 1/2 cup milk
- 100g shaved Parmesan cheese
- salt and pepper to taste
- lemon thyme (fresh is best)
- 1 french baguette
- olive oil
- Dice the onions as finely as you can and slice up the mushrooms.
- Heat up the butter in a large pan or soup pot. When it is melted, drop a few fresh thyme leaves in and stir. (This infuses the flavor early on in the dish – it makes a huge difference!)
- Pour in the mushrooms and onions and saute until the onions go clear and the mushrooms release their liquid and shrink down a bit.
- When the mushrooms are tender, mix the stock cube into 4 cups of the hot water and pour in.
- Mix the mushroom soup into the remaining 2 cups of hot water and pour in. Stir through and bring the mixture to the boil. Once boiling, lower to a simmer and add some more thyme and season. (You should not need too much salt as the stock can be quite salty.)
- Whilst it simmers, cut slices of baguette (as many as you like and about the thickness of your pinky finger) I used a slightly stale baguette as it toasts quicker…and well it was stale and I had to get rid of it somehow =]
- Pour about 3 tablespoons of olive oil into a bowl and add about a teaspoon of lemon thyme. Rub the thyme in your fingers before adding to the oil. Mix the oil around so it flavors slightly then season lightly with salt and pepper.
- Rub the slices of bread (both sides) in the oil and lay on a baking tray. After I did this, I picked out any thyme left in the oil and dotted them on the bread. Put the tray aside and heat up the top grill of your oven.
- Roughly chop your spinach and chicken and add to the soup. Stir until the spinach has wilted down.
- Add the milk and the Parmesan to the soup and stir through, allow to simmer again.
- Toast your baguette slices under the grill. Watch it closely as it toasts very quickly! Once golden brown on one side, flip the slices and toast again.
- Pour soup into bowls and serve bruschetta on the side.
This soup warms you all the way down to your toes and is best enjoyed with a glass of sauvignon blanc…but then again what isn’t?
ENJOY and keep warm.