Hi guys! Hope you're well, we're gonna make 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 humble leftovers of a roast chicken any chicken
drippings that you get we'll keep, any fat that you get we'll keep, bones we'll keep
even skin we're gonna embrace because they make a beautiful thing, and you'll
be quite amazed how many bits of meat you'll get from all the little cracks
and crannies here, just put it all off. So for 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 a litre 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 could add to the flavour, so I put a rosemary
the end of a bit of celery that you might not want to eat, build this up to
be a really beautiful perfumed broth. So next, 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 and into that we have a very very simple recipe.
We've got 1 onion, 1 clove of garlic, 1 stick of celery, and 1 nice
sprig of fresh thyme. So just roughly chop the onions and in we go, what you're
gonna be able to do is caramelise the onions. So celery in it goes, the garlic
and then you've got your time here just pick off the nice little leaves like that.
So look, now we've got some colour it's quite dark I like that, I'm going to
go in with the mushrooms. Now, you can just 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 can see how these mushrooms have cooked down
and it's just dark and frumpy and really kind of wintery looking, so now we're
gonna start turning it into a soup okay. So I'm gonna use a thickening agent, right.
I'm gonna use 1 heaped tablespoon of plain flour just in the soup like that.
So stir the flour in, cook it out a little bit and then we can start adding
this beautiful broth, so I'm going to use a 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 this mushroom base and let that simmer for
about 10-15 minutes, just to let all the flavours mix up. Now you've got choices,
chunky or smooth? There's no right or wrong. 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 crispy chicken skin and a little bit of thyme
on top it's gonna be amazing guys it's gonna blow people's mind. So get yourself
some lovely bread, so we'll take the chicken here and any leftover juices
just mix it up and just place that on the toasts in a really rustic imperfect
way. Just pile it on top I can put it back in this little tray and then with
the skin, just take it slice it up and put it on the top and it will go so
crispy. So all I want to do is pick a little bit of thyme and just put that on
the top the perfume from that will be amazing
and I'll just literally pop this in the oven for like 10-15 minutes at 180
degrees Celsius, 350 Fahrenheit, it's gonna be so so good. So look at that guys,
it's looking very very beautiful and this has been a joy to make. I'm going to
use a hand blender, you could use a blender 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 forget we've got those beautiful little
crostini and ten or so minutes in the oven, 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 and chicken soup, we ain't just gonna serve
that up we didn't do that in the 80s, we had 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. You thought I was just gonna make chicken
soup didn't you? No no no no no no we're gonna take our little leftovers croute
and we're just gonna float it like the Titanic, 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.