This decadent pair carries within it the flavor of seasonal produce and a smoky taste that hints at the warmth and indulgence of staying inside on a rainy day.
Total Time
1hr 30min
4.0
2 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
5
cups
Mushrooms
•
3 1/3
Tbsp
Sherry Wine
•
0.5
oz
Butter
•
2
sprigs
Fresh Thyme Leaves
•
1
cup
Fresh Cream
•
4
cups
Chicken Stock
or Homemade or Store-Bought
•
1
Stock Cube
•
to taste
Roasted Chicken
•
to taste
Coarse Sea Salt
•
4
slices
Ciabatta Bread
, toasted
•
to taste
Butter
•
to taste
Gorgonzola Cheese
•
to taste
Ripe Camembert
•
to taste
Coarse Black Pepper
Cooking Instructions
1.
Smoked Mushrooms: Line the bottom of the pot with some of the foil and place the wood shavings on top. Cover the shavings with another layer of foil and place the pot’s steamer insert on top.
2.
Add in your washed and dried Mushrooms (5 cups) and place the lid on top. Using some more foil, tightly seal in the edges around the pot’s lid so that no smoke can escape. Cook on high heat for about 5 minutes then turn down the heat to medium for another 10 minutes.
3.
Remove the pot from the heat and allow to rest for a further 10 minutes.
4.
The soup: Add the Chicken Stock (4 cups) into a pot and set over medium heat. Meanwhile, melt the Butter (1 Tbsp) in a pan before adding in the smoked mushrooms and Fresh Thyme Leaves (2 sprigs).
5.
Fry on high for 5 minutes, tossing constantly. Add in the Sherry Wine (3 1/3 Tbsp) and simmer until reduced. Add the mushroom mixture into the simmering chicken stock and stir to combine. If using, add in the Stock Cube (1) and the shredded Roasted Chicken (to taste).
6.
Remove from the heat and using an immersion blender, whizz the soup until smooth. Stir through the Fresh Cream (1 cup), season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste), and leave to stand so that the flavours can develop.
7.
Oozy Gorgonzola Toastie: Butter (to taste) one side of each Ciabatta Bread (4 slices). Facing the buttered side out, layer the Gorgonzola Cheese (to taste) and Ripe Camembert (to taste) on top of one another – be generous to the point of greed.
8.
Top with the second slice – butter side out – and place on a flat-top toaster, pressing to flatten. A pan works just as well but make sure to flatten your sandwich with a plate weighed down with tinned food, turning once golden.
9.
Toast until crisp and the cheese is bubbly and oozing out of the sides of the sandwich. Serve immediately. Enjoy!
Nutrition Per Serving
CALORIES
472
FAT
29.4 g
PROTEIN
13.3 g
CARBS
32.3 g
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