Easy Mushroom Soup

Into a large saucepan over moderate heat, place -

▶2 tbsp butter
▶500gm washed, chopped mushroom caps and stalks (don't peel)
▶1 small clove crushed garlic

Stir for a few minutes then cover and gently steam mushrooms for 10 minutes. Strain through a colander, reserving the juice.

In same saucepan make a roux with -

▶2 tbsp butter
▶3 tbsp plain flour

Cook for 1 minute then gradually stir in the mushroom juice. Heat until thickening.

Gradually add -

▶2 cups strong beef stock (or vegetable stock)
▶3 1/2 cups milk
▶ground black pepper

Return the steamed mushrooms to the pot.

Slowly bring to simmering, cover and continue to cook gently for 10 minutes.

Cool, then purée in a blender to a smooth creamy soup. Season with salt and pepper if required.

Reheat.

To serve, garnish with -

▶snipped fresh chives

Warm Artichoke Dip with Tortilla Shards

Preheat oven to 180'.

Use artichokes in water not oily, antipasta type.

Mix all ingredients together in a small ovenproof dish.

▶1 x 400gm can artichoke hearts, drained and roughly chopped
▶1 cup egg mayonnaise
▶1 cup grated Pecorino or Romano cheese
▶1/3 cup finely snipped chives
▶Dash of Tabasco sauce, garlic powder and black pepper

Bake uncovered for 20 minutes. (Do not overcook or mix will separate.)

Serve with tortilla shards.


Tortilla Shards(about 72 pieces)

Cut 6 tortilla rounds in a "clock pattern" to make triangles.

Spread loosely on a baking tray and cook at 160' for about 15 minutes or until just starting to crispen. Cool.

Store in airtight containers until required.