Sunday, March 09, 2014

Mushroom Soup

Homemade Mushroom Soup! Yums!

I believe mushroom soup is many's favorite, it could be quite costly in some of the restaurant especially this thick-you-can-eat-the-mushroom-chunks type. Who knows that it is actually very easy & simple to be made at your own home? Additionally, this can be made for babies too! Of course, with a little twist of the ingredients, & it can also be made & freeze, & heat it up whenever you need a bowl of hot soup.


The ingredients that you will need.

Heat up the butter in a pan/ pot.

Cook the garlic & onions until they are soft but not browned, about 5-6 minutes.

Add the mushrooms, cook over high heat for about 3 minutes, stir constantly to prevent burning.

Sprinkle the flour over the mushrooms, mix well to combine, make sure all the mushrooms are well coated.

Pour in the chicken stock (or vegetable stocks/ water if you're cooking for your baby).

Bring the stock to the boil.
Add the bay leaf & simmer for about 10-15 minutes.
 

Remove the bay leaf & place the soup in a food processor/ blender, you may use a hand blender if you have one.

Blend well till smooth/ chunky, depending on the texture you like it to be.

The version without the cream.

The version with the cream. Both are yummy.


Mushroom Soup
Serves 3-4

Ingredients :
  • 500gm mushrooms (any mushroom of your choice)
  • 90gm unsalted butter
  • 2 medium onions, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons plain flour
  • 1 litre chicken/ vegetable stock (may alternate with homemade chicken/ vegetable stocks, OR, water if you are cooking for your baby, don't worry, it will still tastes yummy)
  • 1 bay leaf
  • Optional : cream
  • Seasoning : salt & freshly ground black pepper
Directions :
  1. Clean the mushrooms with a damp cloth, sliced.
  2. Chop the onions & garlic, set aside.
  3. Heat up the butter in a pan/ pot, cook the garlic & onions until they are soft but not browned, about 5-6 minutes.
  4. Next, add the mushrooms, cook over high heat for about 3 minutes, stir constantly to prevent burning.
  5. Sprinkle the flour over the mushrooms, mix well to combine, make sure all the mushrooms are well coated.
  6. Pour in the chicken stock (or vegetable stocks/ water if you're cooking for your baby), & bring to the boil. 
  7. Add the bay leaf & simmer for about 10-15 minutes. 
  8. Remove the bay leaf & leave the soup to cool for a few minutes.
  9. Place the soup in a food processor/ blender, you may use a hand blender if you have one.
  10. Blend well till smooth/ chunky, depending on the texture you like it to be.
  11. Optional : season with salt & pepper, stir in the cream. (this step can be omitted if you're cooking for your baby)

Recipe inspired by cookuk

No comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Sunday, March 09, 2014

Mushroom Soup

Reactions: 
Homemade Mushroom Soup! Yums!

I believe mushroom soup is many's favorite, it could be quite costly in some of the restaurant especially this thick-you-can-eat-the-mushroom-chunks type. Who knows that it is actually very easy & simple to be made at your own home? Additionally, this can be made for babies too! Of course, with a little twist of the ingredients, & it can also be made & freeze, & heat it up whenever you need a bowl of hot soup.


The ingredients that you will need.

Heat up the butter in a pan/ pot.

Cook the garlic & onions until they are soft but not browned, about 5-6 minutes.

Add the mushrooms, cook over high heat for about 3 minutes, stir constantly to prevent burning.

Sprinkle the flour over the mushrooms, mix well to combine, make sure all the mushrooms are well coated.

Pour in the chicken stock (or vegetable stocks/ water if you're cooking for your baby).

Bring the stock to the boil.
Add the bay leaf & simmer for about 10-15 minutes.
 

Remove the bay leaf & place the soup in a food processor/ blender, you may use a hand blender if you have one.

Blend well till smooth/ chunky, depending on the texture you like it to be.

The version without the cream.

The version with the cream. Both are yummy.


Mushroom Soup
Serves 3-4

Ingredients :
  • 500gm mushrooms (any mushroom of your choice)
  • 90gm unsalted butter
  • 2 medium onions, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons plain flour
  • 1 litre chicken/ vegetable stock (may alternate with homemade chicken/ vegetable stocks, OR, water if you are cooking for your baby, don't worry, it will still tastes yummy)
  • 1 bay leaf
  • Optional : cream
  • Seasoning : salt & freshly ground black pepper
Directions :
  1. Clean the mushrooms with a damp cloth, sliced.
  2. Chop the onions & garlic, set aside.
  3. Heat up the butter in a pan/ pot, cook the garlic & onions until they are soft but not browned, about 5-6 minutes.
  4. Next, add the mushrooms, cook over high heat for about 3 minutes, stir constantly to prevent burning.
  5. Sprinkle the flour over the mushrooms, mix well to combine, make sure all the mushrooms are well coated.
  6. Pour in the chicken stock (or vegetable stocks/ water if you're cooking for your baby), & bring to the boil. 
  7. Add the bay leaf & simmer for about 10-15 minutes. 
  8. Remove the bay leaf & leave the soup to cool for a few minutes.
  9. Place the soup in a food processor/ blender, you may use a hand blender if you have one.
  10. Blend well till smooth/ chunky, depending on the texture you like it to be.
  11. Optional : season with salt & pepper, stir in the cream. (this step can be omitted if you're cooking for your baby)

Recipe inspired by cookuk

0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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