Candlebridge Creamy Mushroom Broth with Ciabatta Recipe at MyDish

Candlebridge Creamy Mushroom Broth with Ciabatta

5 stars based on 4 reviews Rate this Recipe

Method

  • * PREPARE YOUR MARKET INGREDIENTS:-

  • 1. Peel the onion and dice it up small and put to one side.

  • 2. Wash and peel the potatoes and dice them up into cubes and par boil them for about 7 minutes and then drain and put to one side.

  • 3. Wash and slice the mushroom (remove stalks) but not not thinly, you want a little bite!!

  • 4. Use a large cooking pot, and set your dial to 6 (medium heat).

  • 5. Sauteed the onions, mushrooms in butter until the onions are golden and the mushrooms are tender in the butter and olive oil. You may notice that there can be a lot of water in the end of your cooking pot, so you will need to use a plastic sieve to drain away the excess water as you don't want to add that to the soup!

  • 6. Boil 500mls of cold water and add 2 tablespoons of sifted cornflour and mix it until it dissolves completely. Now add the crumbled chicken stock cubes and stir really well. *Use a dinner fork to stir the cornflour and stock cubes until they are dissolved.

  • 7. Add to the sauteed onions and mushrooms and stir really well.

  • 8. Now add the par boiled cubed potatoes and stir really well.

  • 9. Now it's time to add the salt, pepper, oregano, garlic, parsley and give it a good stir around.

  • 10. Bring it to the boil and then remove completely from the heat leave to simmer until the little cubed potato are soft.

  • 11. Test a little piece of potato, if it's soft, you are ready to move onto the next stage, if not, set your dial to 6 (medium heat) for another 5-10 minutes and test again.

  • 12. Assuming that your little piece of potato is cooked, now is the time to shake the unopened tub of double cream and add it slowly to the soup, stirring as you go along. Now add the greek style yoghurt and stir really well and leave it to settle.

  • 13. Preheat your oven and follow the directions on baking the ciabatta bread

  • (a) Preheat your oven to 210 degrees celcius
  • (b) Grease your baking tray with olive oil
  • (c) Using a pastry brush, paint each of the breads with
  • olive oil, sprinkle the sesame seeds and water
  • (d) Bake for 7-8 inutes or as directed on packet until
  • crispy


  • 14. When the bread is ready, now is the time to give the broth a good gentle stir around and make sure you envelope all those lovely flavours and start tasting and deciding if you require extra pepper etc.. Keep stirring and tasting!

  • 15. When you're satisfied, it's time to serve up into bowls and serve with a generous dollop of fresh whipped cream with a shake of parsley, black pepper and paprika and enjoy. The beauty of the ciabatta bread is that it's the perfect bread for dunking into a broth! So, settle down and dunk away!









  • ** Original recipe by L Shannon, Candlebridge Bakery & Soup Kitchen - January 2010 Collection **

    •

    Tips

    • ** My Star Tips **

      1. Par boil the cubed potato as some variety of potatoes take a little longer to soften than others!

      2. Wash the mushrooms and remove the stalks prior to slicing them. Don't slice too thinly!

      3. Have a plastic sieve handy to drain any excess water that the sauteed mushrooms/onions produce in the cooking pot.

      4. Sieving the cornflour into the boiled water is a brilliant way to make sure it dissolves better and use a dinner fork to stir it through.

      5. Crumbling the stock cubes also assists in quicker dissolving!

      6. Always a good idea to give tubs of unopened cream or yoghurt a good shake prior to using.

    Comments Add your comment

    • This is the first time I have tried Greek Styled Yoghurt as an alternative to single cream and I have to say what a beautiful ingredient it is. It's creamy and luscious and as the broth settles, the paprika marinates more in flavour with the yoghurt and is simply delicious. The ciabatta bread is perfect for dunking

      by candlebridgebakery on Fri Jan 22 2010   reply to this comment

    Ingredients

    • FRESH MARKET INGREDIENTS
    • 500g Mushrooms (washed & sliced)
    • 1 Large Onion (finely diced)
    • 1 Large Potatoe (cubed)
    • OIL INGREDIENTS
    • 1 Tablespoon Light Olive Oil
    • 2oz Butter
    • DRY INGREDIENTS
    • 2 Tablespoons Sifted Cornflour
    • HERBS & SPICES
    • 1 Teaspoon Ground Garlic
    • 1 Teaspoon Salt
    • 1 Teaspoon Black Pepper
    • 1 Teaspoon Oregano
    • 2 Shakes Paprika (mild or hot)
    • 1 Tablespoon Parsley (dried flat leaves)
    • 2 Crumbled Chicken Stock Cubes
    • LIQUID INGREDIENTS
    • 500mls Fresh Boiled Water
    • 250mls Double Cream
    • 250mls Natural Greek Styled Yoghurt
    • SIDE ORDERS & TOPPINGS
    • 1 Packet of 4 Partially Baked Ciabatta Bread
    •  A Little Olive Oil
    •  A Little Sprinkling of Water
    •  Sesame Seeds
    • 1 Tub of Freshly Whipped Cream
    • 1 Shake Paprika
    • 1 Shake Black Pepper
    • 1 Shake Parsley to Garnish

    By Views 1535  Added Fri Jan 22 2010


    This is a very creamy seductive broth. The unique flavour of the Greek Yoghurt and paprika blend so well with the mushroom ansd ciabatta bread! Very Rustic!!

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