Bowl me over

Nothing is more comforting than a hearty soup on a chilly day, especially when you add next-level accompaniments.

Slow cooker stroganoff soup

SERVES 4

INGREDIENTS

2 Tbsp extra virgin olive oil
1kg beef brisket, trimmed and cut in half
12 shallots, sliced thinly 2
Tbsp plain flour
¼ cup Worcestershire sauce
10g packet dried porcini mushrooms
1 litre beef stock
1 tsp brown sugar
1 Tbsp tomato paste
2 fresh bay leaves
500g mixed mushrooms, sliced (See Tips)
½ cup sour cream, to serve
¼ cup finely chopped dill, to serve

1 Heat half the oil in a large frying pan over high heat. Season the brisket well with salt and pepper. Add to the pan and cook, turning, for 6-8 minutes or until well seared. Place in a 4-litre slow cooker.

2 Toss the shallots in flour, add to the same frying pan and cook stirring for 3-4 minutes, or until starting to colour. Take off the heat, add the Worcestershire sauce and stir to combine.
Place in the slow cooker with porcini mushrooms, stock, sugar, tomato paste and bay leaves. 
Place on high, cover with a lid and cook for 6 hours, or until the meat is tender and able to be shredded. Remove the bay leaf and shred the meat with a fork.

3 Heat remaining oil in a large frying pan over high heat. Add the mushrooms, season with salt and pepper and cook, turning, for 6 minutes, or until golden.
Add half to the soup and stir.

4 Divide between bowls, top with remaining mushrooms. Serve with sour cream and dill. Serve with crusty bread.

Ratatouille vegetable soup with parmesan polenta toast

SERVES 4