A great (and sometimes under the radar) place to dine — or just grab a drink with friends — is Raglan Road in Walt Disney World’s Downtown Disney.
[dfb-restaurant id=”147″ align=”right”]
We shared lots of delicious details from our first experience with Raglan Road’s brand new Rollicking Raglan Sunday Brunch in our recent review. But I found a recipe for another fantastic Raglan menu item and I couldn’t wait to share it with you, too.
Let’s take a stroll over to the pub and check out what I know you’re going to be making for dinner this weekend! After all, you can cheat on your diet a little bit on the weekends, right?? 😉
Usually, the soups here are delicious, but this one was out of this world. With the richness of the soup, the mushroom flavor here is more of an essence and isn’t overpowering — definitely my favorite kind of mushroom soup. 😉
But it IS rich — the butter and cream make sure of that, so this is an ideal winter soup for those nights when all you want to do is curl up on the couch with a warm bowl of something awesome.
And as a bonus, we also have a recipe for authentic Brown Soda Bread Bowls to serve it in! Let’s get started!
Wild Forest Mushroom Chowder
2 tsp olive oil
125 g/4 ½ oz butter, diced (at room temperature)
150 g/5 oz onion, finely chopped
1 garlic clove, crushed
550 g/1 ¼ lb forest mushrooms, chopped (such as chanterelle, oyster and shiitake)
120 ml/4 fl oz white wine
900 ml/1 ½ pints vegetable stock or water
150 ml/ ¼ pint cream
salt and freshly ground black pepper
torn flat-leaf parsley, to garnish
Heat a heavy-based pan and add the olive oil and a knob of the butter. Once the butter is foaming, tip in the onion, garlic and mushrooms and cook slowly for 4-5 minutes until tender but not coloured. Take out and reserve some of the mushroom mixture to garnish.
Add the wine to the pan and allow to evaporate until reduced by half, then season to taste. Add the vegetable stock or water, stirring to combine and bring to the boil. Reduce the heat and simmer for 15-20 minutes until slightly reduced and all the flavours have had the chance to infuse. Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor or liquidiser and whizz to a purée.
To serve: remove the soup from the heat and whisk in the remaining butter. Season to taste and ladle into warmed serving bowls, then garnish with the reserved mushrooms and the torn flat-leaf parsley.
Brown Bread Mix
Makes 4 Bread Bowls
350g/12oz wholemeal flour
50g/2oz plain flour
50g/2oz porridge oats
2 level tsp bread soda
1 tsp salt
about 500ml/18fl oz buttermilk
Preheat the oven to 170C/325F/Gas Mark 3.
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl. Make a well in the centre.
Next pour in the buttermilk and using a large spoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly dust the insides of four heatproof serving bowls. Divide one quantity of my brown bread into four and drop into the bowls, then bake for 50 minutes to 1 hour until well risen and golden brown. Leave to cool, then cut off the tops and scoop out the insides, leaving a layer of bread from the crust before ladling in the soup to serve.
Will you be trying this incredible chowder recipe at home? Tell us all about it in comments!
Recipe Courtesy of Raglan Road