Chef Peter Brewty is making it easier than ever to prepare and enjoy nutritious, mouth-watering meals at home.

Campus Life’s new I Love Food take-home meals range sold out in its first week last week. This week, two new delicious items are on offer –  chermoula-crusted salmon with roast baby potatoes and carrots and a dukka-spiced roast chicken with roast winter vegetables. These can be purchased for $8 at the Soup Kitchen, Marxines or Crunch Cafe.

Chef’s always-popular soups are also available in $10 take-home packs that you can order by email.

For those who love creating meals as much as eating them, Chef has shared with us the recipe for Soup Kitchen’s top-selling item, mushroom soup.

“The key to this is to have a bit of fun when cooking and adjust the recipe to taste as you go,” Chef says.

Mushroom Soup from the Macquarie University Soup Kitchen (serves four)

Ingredients

• 450 grams field mushrooms, roughly chopped
• 60ml olive oil
• 200 grams brown onions, roughly chopped
• 5 cloves garlic , peeled and finely sliced
• 1 bunch fresh thyme (leaves picked)
• Sea salt
• Freshly ground black pepper
• 1.5 litres vegetable stock
• 100ml cream
• 1 handful fresh flat-leaf parsley, roughly chopped (leaves picked)
• 1 lemon

Method

1. Heat a large pot, then add olive oil and onions. Stir very quickly for a minute, then add garlic, thyme, mushrooms and a small amount of seasoning.
2. Once moisture begins to cook out of the mushrooms (approximately one minute), add the vegetable stock.
3. Season to taste. Bring to the boil and simmer for approximately 20 minutes or until mushrooms are well cooked. Remove from the pot and whiz it to a purée. Pour it back in the pot, add the parsley and cream, and season carefully to taste.

To serve, add lemon zest or some grated Gruyère cheese for additional flavour.

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Giving this recipe a go? Let us know in the comments below if it turned out as good as Chef’s!