Hi guys! Hope you're well, we're gonnamake the most delicious comforting chicken and mushroom soup.
The idea of a boring soup forget it, we are taking soup to the next level.
Cosy, deep flavour, amazing and then how about we make the most incredible pulled chicken crostinis.
It's gonna be comfort food to the hill.
So look, it starts here with the humbleleftovers of a roast chicken any chicken drippings that you get we'll keep, any fatthat you get we'll keep, bones we'll keep even skin we're gonna embrace becausethey make a beautiful thing, and you'll be quite amazed how many bits of meatyou'll get from all the little cracks and crannies here, just put it all off.
Sofor the stock you can literally take the whole carcass and you can break it up, get it in there and all the bones into this pan.
In there I'll put you know alitre and a half of water.
So we'll get that boiling up and then kind of look around your fridge in your kitchen and just kind of look for stuff that couldadd to the flavour, so I put a rosemary the end of a bit of celery that youmight not want to eat, build this up to be a really beautiful perfumed broth.
Sonext, we're gonna do the base for the mushroom soup, so we can absolutely go in there with any of that fat we can use a little olive oil, no trouble at all andinto that we have a very very simple recipe.
We've got 1 onion, 1 clove ofgarlic, 1 stick of celery, and 1 nice sprig of fresh thyme.
So just roughlychop the onions and in we go, what you're gonna be able to do is caramelise theonions.
So celery in it goes, the garlic and then you've got your time here justpick off the nice little leaves like that.
So look, now we've got some colourit's quite dark I like that, I'm going to go in with the mushrooms.
Now, you canjust go into there and just crumble it in your hands, pull it apart, break it up, because we're going to puree it probably anyway.
Nice, so look in no time at all you cansee how these mushrooms have cooked down and it's just dark and frumpy and reallykind of wintery looking, so now we're gonna start turning it into a soup okay.
SoI'm gonna use a thickening agent, right.
I'm gonna use 1 heaped tablespoon ofplain flour just in the soup like that.
So stir the flour in, cook it out alittle bit and then we can start adding this beautiful broth, so I'm going to usea little sieve because there's bits of herb and stuff in there and in we go, look at that.
Stir that in so you want to put about a litre of stock into thismushroom base and let that simmer for about 10-15 minutes, just to let all theflavours mix up.
Now you've got choices, chunky or smooth? There's no right orwrong.
Now the chicken, we could put it through the soup for sure, but how about this, how about we make the most incredible pulled chicken crostinis.
With crispychicken skin and a little bit of thyme on top it's gonna be amazing guys it'sgonna blow people's mind.
So get yourself some lovely bread, so we'll take thechicken here and any leftover juices just mix it up and just place that onthe toasts in a really rustic imperfect way.
Just pile it on top I can put itback in this little tray and then with the skin, just take it slice it up andput it on the top and it will go so crispy.
So all I want to do is pick alittle bit of thyme and just put that on the top the perfume from that will beamazing and I'll just literally pop this in theoven for like 10-15 minutes at 180 degrees Celsius, 350 Fahrenheit, it'sgonna be so so good.
So look at that guys, it's looking very very beautiful andthis has been a joy to make.
I'm going to use a hand blender, you could use ablender or a liquidiser, and I'm gonna liquidise just a little bit of it, a pinch of salt and pepper.
So that's good as it is, but don't forgetwe've got those beautiful little crostini and ten or so minutes in theoven, look at that! So you know that's gonna be good, the crispy skin my people are gonna go nuts for it.
Okay so this is how I like to serve this up when I make this, I'm going back to the good old days.
Right this is cream of mushroom andchicken soup, we ain't just gonna serve that up we didn't do that in the 80s, wehad perms, we had flares, chamone! We're gonna take some double cream and we're just gonna kind of give it a little random bit of decoration right.
Youthought I was just gonna make chicken soup didn't you? No no no no no no we'regonna take our little leftovers croute and we're just gonna float it like theTitanic, we are taking soup to the next level.
We might take a little bit of olive oil , happy days! Chicken and mushroom soup.
Yeah what you waiting for, make it, try it, share it and share this video cuz you know, it makes sense.
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