RECIPE - Mushroom & Red Wine Soup

Here it is by special request of RayRay. Enjoy!

CREAM OF MUSHROOM SOUP ( with liquor yeah!)
45g butter
700g field mushrooms chopped
1 onion chopped
1 garlic clove crushed
2T flour (rice flour is great)
100ml red wine or sherry
700ml chicken or vege stock
175ml of cream (or milk if too rich)
salt n pepper
chopped flat parsley to garnish

Melt butter on LOW heat, then turn up to a MED heat & add onion, garlic, mushrooms. Cook for a few minutes. Remove from heat & stir in flour for 1 min. Return to heat & add wine/sherry. Gradually add stock continuing to stir. Season & bring to boil. Simmer for 20 mins.
Puree the soup in a blender. Cool it off a bit. I have tried doing this while hot and the top blows off the blender and you end up with 3rd degree burns!. Return to pan and heat, add all cream/milk except for 4T. Serve in 4 big bowls garnish with dollop of remaining cream and sprinkle with parsley.

Recipe - Chicken & Silverbeet Risoni Soup

Woke up to a big bunch of silverbeet on my doorstep the other morning (thanks Nelly)& had a rustle round in the cupboards & found some risoni (rice shaped pasta) & came up with this recipe for a nice healthy broth like soup. I luckily had a roast chicken carcass & made the chicken stock base from scratch. Good liquid stock or Massels cubes can substitute. I felt very healthy after eating it!

CHICKEN SILVERBEET & RISONI SOUP

1.5-2 litres of good chicken stock
2 cups of clean sliced siver beet leaves
Diced red capsicum or carrot or celery
1/2 cup risoni pasta

To make a good chicken stock boil a cooked chicken carcass in 2 litres of water with a whole carrot, whole peeled onion, salt & pepper, 1 bay leaf, sprig of parsley for 1/2 hour. Strain and this is the base of your soup. Add the risoni for 5 minutes then the silverbeet 5 mins later. add lots of salt n pepper. really nice served with Pita bread with some parmesan cheese on top.
YUMMO!