This post was originally published at Novelicious.com and is now at WritingTipsOasis.com. WritingTipsOasis.com acquired Novelicious.com in June 2022.
Set in a palatial house in the English countryside, with log chopping, cosy fires, misty walks, a group of friends who sing and harmonise, an eighties soundtrack and fabulous food, this film was made for me. Plus, it has to be said, it stars some of my favourite actors. It is one of the films I return to again and again. I just adore it.
The story is a simple one. Six friends from university reunite 10 years later on New Years Eve, along with (for some) new partners. The cast is cracking – Stephen Fry, Imelda Staunton, Emma Thompson, Phyllida Law, Hugh Laurie, Kenneth Branagh, Alphonsia Emmanuel, Rita Rudner and Tony Slattery.
One of the best characters is Vera, the housekeeper and cook, played by Phyllida Law (Emma Thompson's mum, fact fans). As Peter (Stephen Fry) says, she can be terribly gothic towards his friends. She takes no nonsense and, in perhaps one of my favourite scenes, she gives Carol (Rita Rudner) her money back when she tries to get Vera to make her a non-fat meal.
Instead Vera is cooking up a storm for the first meal on that first night. Are you ready for this?
Cream of mushroom soup, roast beef and yorkshire pudding, buttered carrots, sprouts, parsnips, mashed potatoes (with a huge slug of double cream – I saw her put it in!), gravy and trifle for pudding.
Carol asks for a baked potato, steamed carrots and broiled chicken without the skin. Oh, and she pours water into her soup bowl instead of the mushroom soup …
I tried two versions of mushroom soup recipes for this post. For the first recipe I used chestnut mushrooms, instead of the – much scorned upon by chefs – basic white mushroom, along with creme fraiche. The result was not what I was after and certainly wasn't what Vera dished up to Peter and his friends. So, I tried another version. And I just knew, after I'd put in the large amount of butter, that this one was the one (though Vera's is not speckled like mine – I have a feeling she didn't use the mushroom tops, only the stalks). As Carol says: "I'm warning you girls, it is swimming in cream," but, in my humble opinion, it is all the better for it.
Equipment
Heavy based saucepan, wooden spoon, blender
Ingredients
100g butter
1 onion, chopped
1 garlic clove, crushed and chopped
600g white mushrooms, wiped with kitchen towel and chopped in half
2 tbsp plain flour
1 litre stock (i.e chicken)
1 bay leaf
150ml cream
Method
- In a heavy-bottomed saucepan, melt the butter.
- Add the onion and garlic to the butter and cook on a low heat for 5 – 10 minutes. Do not allow them to brown.
- Add the mushrooms and put the lid on for a few minutes.
- Remove lid and add the flour. Stir in so it is all combined with the butter.
- Stir in the stock, add a bay leaf and bring to a boil. Simmer for 10 – 15 minutes.
- Now you need to blend it for a smooth consistency in a blender of your choice.
- Return to the pan and add the cream.
- Slowly bring back up to heat but don't boil.
- It is now ready to serve.