Mushroom Soup with Pesto ToastBy Mable Tan • Jul 13th, 2008 • Category: What's Cooking
There’s nothing like a bowl of hot soup to cheer up a sad face, a grazed knee, a sniffy nose or a cold head.
The classic soup for any remedy is either chicken soup or mushroom. And I choose the latter any time. My parents’ food cupboard is always stocked with Campbell’s. I used to love it so much. So so very much.
Once, I must have been five or something, I was possessed by a craving so strong, my little head couldn’t resist it. I went to the cupboard, found the ol’ faithful mushroom soup and sneaked it to my room. It didn’t really bother me that I didn’t know how to cook. At that time, I loved the soup even in its condensed form. I just wanted to eat the whole can if I could.
Now, the challenge was that I didn’t have enough strength to use a can opener. After much sweat and tears, I’d managed to slit a hole large enough for a singular chopstick to dig out whatever I could and then leave the rest – which was three-quarter of soup – for later.
I couldn’t throw the whole can away because I was afraid someone would find out of my crime so I hid it in a drawer.
Of course being five years old, life happens fairly quickly and attention spans are rather short. You can guess what happened when my brother opened the same drawer a couple of weeks later.
Mushroom Soup (serves 4)
2 tablespoons olive oil
20g butter, chopped
1 large onion, chopped roughly
5 garlic cloves, chopped roughly
2 cups flat mushrooms diced
4 cubes vegetable stock (3.8g each)
4 cups of water
1 cup thickened cream
salt and pepper to taste
- Heat oil and butter in a saucepan.
- Throw in onion and garlic. Cook, stir until tender.
- Add mushrooms. Stir often and leave to cook until soft.
- Pour in water. Partially simmer for 20 minutes. Add cubes of vegetable stock.
- Remove from heat. Allow to cool slightly.
- Process soup in batches until well combined. Return to stove.
- Add thickened cream under low heat.
- Season with salt and pepper and finally, serve.
Spinach Pesto Toast
6 cloves of garlic, chopped (if you’re afraid of garlic breath, reduce to *4 cloves)
4 tbsp of water
225g spinach, blanched
1/2 cup fresh basil, chopped
1/3 cup of olive oil
1/3 cup of natural seed mix with pine nuts
25g grated Parmesan cheese
sour dough bread
- Process nuts, garlic and water until nuts are chopped.
- Add small amounts of basil and spinach alternately with oil. Process until smooth.
- Slather a slice (or how many you’d prefer) of sour dough bread with some butter. Put in the griller for about a minute.
- Spread the pesto on the bread. Add some cheese. Return to grill.
- Remove bread when cheese has fully melted.
Note: Store leftover pesto sauce in a screw-top jar and cover with a little olive oil and sea salt for up to 2 weeks in the refrigerator.
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