New Covent Garden Food Co.’s Soup for All Seasons (published by Macmillan), is the third book in the brand’s recipe book range and depicts everything that the chefs at the company love in a soup! Using the freshest and most creative combinations of ingredients at their seasonal best, Soup for All Seasons inspires and delights with fantastic recipes bursting with flavour and colour.

There are so many delicious, original recipes in Soup for All Seasons for every occasion that it has been quite a challenge to choose our favourites! Here are some of our favourites! If you’ve a recipe for great soup we’d love to hear from you!
   
 

Beef, Ale & Wild Mushroom is a whole meal in itself. The rich and meaty flavour comes from long, slow cooking in ale, while the mixture of mushrooms gives a range of deliciously, contrasting textures.

Serves 4 - Cooking time: 1 hour 30 minutes
2 tablespoons olive oil
200 g (7 oz) braising steak, cut into thin slivers
1 medium red onion, small wedges
2 cloves garlic, crushed
1 tablespoon flour
284 ml (½ pint) ale
2 sprigs of thyme
565 ml (1 pint) beef stock
300 g (10½ oz) mushrooms
(we used 100 g (3½ oz) of each: shiitake, oyster, button)
1 tablespoon redcurrant jelly
Salt and freshly ground black pepper

Heat 1 tablespoon of the olive oil in a pan. Add the braising steak, cook until sealed and lightly coloured, remove and set aside.
Add the remaining olive oil, red onion and garlic to the pan,
then cook until lightly caramelized.
Add the flour and cook for 1 minute, stirring all the time.
Add the ale, thyme and stock and bring to the boil.
Add the mushrooms, cover and simmer gently for 1 hour 15 minutes.
Add the redcurrant jelly, season to taste and serve.

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The New Covent Garden Food Co.'s Soup for All Seasons can be
purchased online.