step-by-step photos
What you need...
Saute onions on medium heat for about 3 minutes.
Add chopped garlic and mushrooms and cook for another 5 minutes.
Add chicken stock, rosemary and bayleaf, bring to a simmer for 5 minutes.
Add cream, cardamom, salt/pepper and simmer for 30-40 minutes. Start pre-heating the oven to 200C in preparation for the biscuits.
Start the biscuits about 15 minutes before you plan on taking the soup off the heat by blending all the dry ingredients.
Grate the frozen butter over the dry biscuit mix. It's important the butter is frozen, so it doesn't blend into the flour. Once you add the butter you need to act quickly so it doesn't melt and go soft before it goes into the oven.
With you hands, gently mix the butter into the flour. It's important it the butter stays in the grated chunks. Once in the oven, the grated chunks of butter will steam up and make the biscuits light and fluffy, basically an awesome texture.
Slowly pour in the milk and mix with the wrong end of a wooden spoon. This ensures the butter isn't broken up too much.
It shouldn't take long for the dough to look like this.
Roll flat onto a floured surface.
Cut into small pieces and lay onto a pan, covering with parmesan cheese and salt and pepper. Put into the oven for 10 minutes.
The soup should be ready just before the biscuits.
The biscuits should look like this after 10 minutes at 200C.
Beware, this decadent dish, while awesome, has the potential to make you fat. Enjoy seconds with care!
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Mushroom Soup & Parmesan Biscuits
This delicious soup takes about an hour to make but it has the most amazing flavours and really fills you up. Enjoy :)
Ingredients
Soup
* 300 Grams Button Mushrooms
* 1/2 Brown Onion
* 1 Clove Garlic
* 1 Sprig Rosemary
* 1 Bay Leaf
* 50 Grams Butter
* 500ml Chicken Stock
* 600ml Cream
* Cardamom
Biscuits
* 2 Cups Plain Flour
* 1 Tablespoon Baking Powder
* 1 Tablespoon Salt
* Nutmeg
* Parmesan Cheese
* 100g FROZEN Butter
* 1 Cup Milk
Instructions
Follow the step-by-step photos. One tip though, start pre-heating the oven to 200C just after you add the cream to the soup. :)
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