Super Soups

All our soup recipes here will make soup for 30 people with some second helpings.
We serve our soup with one or more of the following; grated cheese, chilli flakes, cooked bacon bits and of course the wonderful ‘Bread Church’ rolls & butter.

Cream of Mushroom soup
What’s in it?
1 pack unsalted butter
500g onions
Garlic to taste
3kg mushrooms
2 litres good stock (veg or chicken)
2 litres full cream milk
Large pot double cream (600ml)
Ground black pepper to taste
How?
Peel & chop onions & garlic
Sweat in butter until soft
Add roughly chopped mushrooms
Sweat until softened
Add stock & milk
Simmer for 30-45 mins
Whizz with blender until smooth
(Can be left at this stage & kept in fridge for up to 3 days until needed)
When needed add cream & pepper to taste & warm to serving temperature

Leek & Potato Soup
What’s in it?
1 pack unsalted butter
Around 20 medium sized leeks (more if you like)
Around 2kg potatoes (any kind we don’t peel them as there’s good stuff in the skins)
2-4 litres of vegetable stock
Ground black pepper to taste
How?
Add butter to a large pan
Chop and add leeks
Chop and add potatoes (no need to peel there’s good stuff in the skins)
Cook for 10 minutes
Add stock
Simmer for 40 minutes
Whizz up with a hand blender to required consistency

Parsnip Soup
What’s in it?
1 pack unsalted butter
Parsnips 5kg
A handful of plain flour
2-4 litres full fat milk
Large pot double cream (600ml)
Garlic to taste (around a full bulb or equivalent)
Black pepper
Salt to taste
How?
Add butter to large soup pan
Peel & chop parsnips
Add garlic
Cook in butter until tender
Add handful flour & cook in
Add milk & cream
Simmer for 40 minutes
Whizz up with a hand blender until smooth
Serve with crispy bacon bits (cooking bacon works very well. Chop into small pieces and put in the oven to crisp. Serve separately for folk to add themselves.)

Tomato & Basil soup
What’s in it?

1 pack unsalted butter
6 large onions
4 cans/boxes chopped tomatoes
2 litres of passata
Garlic to taste (a full bulb or equivalent)
2 litres of  vegetable stock
A good large bunch fresh basil (or 10 heaped teaspoons dried basil)
Double cream (600ml pot)
Black pepper to taste
How?
Add butter to a large soup pan
Chop and fry onions & garlic in butter until soft
Add tomatoes and passata
Add vegetable stock
Simmer for 40 minutes
Add basil
Whizz up with a hand blender until smooth
Add double cream – heat to serving temperature

French Onion Soup (or English Onion Soup if you can’t get French onions!)
What’s in it?
1 pack unsalted butter
8kg onions
Handful of plain flour
Garlic to taste (1 full bulb)
4 litres beef or vegetable stock
Ground black pepper to taste
How?
Add butter to large soup pan
Chop onions & garlic and sweat in butter for 20-30 minutes until well browned
Add handful of plain flour and cook in well
Add stock
Simmer for 40 minutes
Whizz up with a hand blender to required texture