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Herbs served with chicken and mushroom soup

Add garlic and parsley to a beefy chicken soup

A new recipe for chicken and mushroom soup featuring culinary herbs has been suggested by professional chef and food writer Diana Henry in the Daily Telegraph.

She described the dish as "a really good soup - dark and beefy" and advised first leaving porcini mushrooms in boiling water for an hour.

The food is then drained and chopped and the water is set aside.

Fresh chestnut mushrooms are fried in a pan with oil until they turn golden brown, when they are seasoned.

Carrot, celery and onion are introduced to the pan next, followed shortly after by garlic after a couple of minutes.

Farro is stirred in until it turns glossy, at which point the stock, mushrooms and water are all poured over these ingredients, adding sherry and chicken last.

Ms Henry's final serving suggestion was to scatter the meal with parsley.

Rose Prince recently recommended the use of garlic in a tomato and clotted cream soup in an article for the same newspaper.

Related Products: Garlic Chips, Parsley, Sea Salt

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