Fast Ed’s Kinda-creamy mushroom soup & almost no-time bread

With winter now here, there’s nothing better than a bowl of hot soup.

Better Homes & Gardens’ resident chef dropped by The Morning Show to show us how to make a delicious mushroom soup and bread in a snap.

Fast Ed demonstrates how to cook these dishes in the video above

Watch The Morning Show on Channel 7 and stream it for free on 7plus >>

Now you can make them too!

Kinda-creamy Mushroom Soup

Preparation time: 15 minutesCooking time: 40 minutesServes: 4-6

• 1kg mixed mushrooms (button, shimeji, oyster, shiitake)
• ½ cup extra virgin olive oil
• 2 brown onions, very finely sliced
• 4 green shallots, finely sliced
• 8 cloves garlic, very finely sliced
• 1 bunch thyme, very finely chopped
• 1 cup dry white wine
• ½ cup raw cashews
• 2 Tbsp white miso paste
• 1L vegetable stock
• 400ml coconut cream
• sea salt flakes and freshly-ground black pepper
• 1 red onion, very finely sliced
• 1 Tbsp sesame oil
• quick bread, to serve

1. Slice or chop the mushrooms, then set ¼ aside. Fry the remainder in half the olive oil in a large heavy-based saucepan set over a moderate heat for 5 minutes, until well-browned. Add the onions, green shallots, half the garlic and half the thyme then cook for 5 more minutes.
2. Pour in the wine, simmer briefly, then mix in the miso, stock and coconut cream. Simmer of 20 minutes, then purée until very smooth. Season with salt and pepper.
3. Heat the remaining oil in a pan over a high heat and fry the remaining mushrooms, red onion, remaining garlic and thyme until browned. Season with salt and pepper, then mix in the sesame oil. Ladle the soup into bowls, then top with the fried mushrooms. Serve with quick bread.

Almost no-time bread with a little sour cream and chives

Preparation time: 10 minutesCooking time: 40 minutesServes: 4-6

• 2½ cups plain flour
• 2 cups wholemeal four
• 2½ tsp bicarbonate of soda
• 1½ tsp cream of tartar
• 2 tsp fine salt
• 2 cups buttermilk
• 300g sour cream
• 1 bunch chives, very finely snipped

1. Preheat oven to 210oC. Combine the flours in a large bowl, then sift in the bicarbonate of soda, cream of tartar and salt. Mix well. Whisk the buttermilk, sour cream and chives in a bowl until smooth.
2. Make a well in the middle of the flour, then add the buttermilk mixture. Mix gently, stirring as few times as possible to make a dough. Form into a ball and set on a lined tray.
3. Score the loaf with a serrated knife, then leave to rise for 15 minutes. Bake for 20 minutes, then reduce oven to 180oC and bake for a further 20 minutes, until the loaf sounds hollow when tapped. Cool on a wire rack.