Game soup
SERVES 4 CALS PER SERVING 223
Ingredients
- 30 g (1 oz) butter
- 125 g (4 oz) smoked streaky bacon rashers, rinds removed, diced
- 1 onion, sliced
- 125 g (4 oz) chestnut mushrooms, sliced
- 1 tbsp plain flour
- 1.25 litres (2 pints) game stock
- salt and black pepper
- 1 tbsp redcurrant jelly
- Orange-herb bouquet
- 6 parsley stalks
- pared zest of 1 orange
- 1 bay leaf
- 1 large thyme or marjoram sprig
Instructions
- Make the orange-herb bouquet and set aside.
- Melt the butter in a large saucepan, add the bacon, and cook over a high heat, stirring occasionally, for 5–7 minutes until crisp.
- Lower the heat, add the onion to the pan, and cook gently, stirring from time to time, for a few minutes until softened but not coloured.
- Add the mushrooms to the pan, and cook for about 5 minutes, then add the flour and cook, stirring constantly, for 1 minute. Add the stock and the orange-herb bouquet, season with salt and pepper, and bring to a boil. Cover and simmer for 30 minutes.5 Discard the bouquet, then stir in the redcurrant jelly. Taste for seasoning before serving.
Orange-herb bouquet
Tie the parsley, orange zest, bay leaf, and thyme or marjoram with a piece of white string. Leave a length of string to tie to the saucepan handle, so that the bouquet can be easily lifted from the pan at the end of cooking.
