Over the next 12 months I am acting as an Ambassador for Panasonic. This means I will be trying out the latest products and giving them a thorough testing before telling you what I think of them.
The first product which I have been testing over the past month is the Panasonic Smart Food Processor MK-F800. This is a pretty impressive piece of kitchen kit. It boasts 13 attachments and 30 different uses. It has a touch screen glass menu so it fits right into a modern kitchen.
So far I have used the dry mill to grind spices, the blender to make soups, the knife blade to make bread dough and peanut butter and the salad drainer to ..well drain my salad. It’s fair to say I have given it a good testing!
Mostly this past fortnight I have been using it to make soups, they make it a breeze. I tend to use the food processor to dice my vegetables prior to cooking and I use the blender at the end to puree it.
There is something very comforting and indulgent about a simple mushroom soup. The earthy, almost meaty taste of the mushrooms in this soup combine with vegetable stock, potato, garlic, onions and butter to make a really warming dish. A perfect starter for the colder seasons or a really satisfying lunch. Serve it with a loaf of homemade soda bread and you will impress anyone.
I have made it with and without the double cream, it is delicious without but I like the rich taste you get when adding the cream. The baked potato can again be omitted if required but it makes the soup a little thicker, a little tastier and I like the texture.
It is also worth noting that this makes an excellent sauce for meats or for pasta as well as being served as a soup.
Super Simple Mushroom Soup
You will need:
350g mushrooms ( I used chestnut ), diced
1 small red onion, diced
2 garlic cloves, minced
1 large baked potato, skin removed and potato scooped out.
1 tbsp olive oil
500ml vegetable stock
50ml double cream
1 generous pinch of sea salt and cracked black pepper
Melt your butter and oil together in a large frying pan over a medium heat, add your onions and garlic and sauté until softened. Add your mushrooms and fry until they are golden brown. Pour into a blender and add your scooped out potato, vegetable stock, seasoning and cream.
If you do not have a suitable jug blender, pour in to a jug and use a stick blender to puree.
Blitz until smooth.
Serve with a drizzle of cream on top and swirl in.
Couldn’t get much simpler. Enjoy.
I will be getting to grips with my next Panasonic kitchen toy this month, you can look forward to my review just before Christmas.
• As part of the advocacy programme I am sent products to try out at home, I am being compensated for my time.