Tag Archives: soup

Easy Homemade Cream of Mushroom Soup

16 Jan

Someone in this apartment does not much care for mushrooms. That being said, he’s been slowly coming around.

So… I decided to push this soup on him.

I loved it. (Too much, too soon?)

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It is really easy and fast with a rich, deep flavour.

Not recommended for those who are shy around mushrooms.

Easy Homemade Cream of Mushroom Soup 

Serves 4, total time: approx 20 minutes. Adapted from this recipe from food.com

  • 1/4 cup white wine
  • 3 cups (approx) thinly sliced mushrooms
  • 1 small white onion, chopped finely
  • 2 cloves crushed garlic
  • 1 tsp butter
  • 1 tablespoon Dijon mustard
  • 3 tablespoons flour
  • 2 cups stock (vegetable or chicken. I used homemade chicken stock)
  • 1 cup milk
  • 1/4 cup cream
  • Pinch nutmeg
  • Pinch sugar
  • Salt and pepper to taste
  1. Slice mushrooms, and fry with onions, garlic and butter.  Add wine and Dijon and reduce (approx 5 minutes)
  2. Stir in 2 tablespoons flour.
  3. Add stock and stir frequently until well incorporated and slightly thickened.
  4. Stir in cream with remaining 1 tablespoon flour. Add remaining seasonings (salt, pepper, nutmeg, sugar)
  5. Serve hot!

This beats the gloopy sodium bomb that is canned cream of mushroom soup any day. I lightened up the cream quotient by substituting milk, to minimize the January guilt pangs. For a soup that eats like a meal, add a hearty scoop of cooked quinoa.

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Yum!

M

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Carrot Soup with Black Garlic and Feta

9 Nov

I have a million photos of food from Italy. It was such an amazing, inspiring trip. If you are at all interested in food and wine, head to the Terra Madre conference in 2014. Book it now. Just go.

Carpaccio, pizza, fried artichokes, fresh green olive oil, gnocchi, spicy  goat stew and cheese cheese cheese!

I will tide you over with an appetizer, I mean a  primi, until I get these essays done am able to try out and share some true Italian  recipes.

Until then, why not start off with a delicious soup?

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This soup was easy to make, and perfect for a cold fall day. I finally tested out that black garlic I picked up on Granville Island in Vancouver, which was exciting indeed!

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Black Garlic is essentially fermented, caramelized garlic. It looks just like regular garlic, but the cloves are jet black, sweet and sticky. The flavour is phenomenal.

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I topped the soup with a drizzle of black truffle oil, a generous amount of feta cheese and arugula.

Perfetto!

Carrot Soup with Black Garlic and Feta

  • 10 fresh carrots (approx)
  • 1 large white onion
  • 1 cup dry white wine
  • 3 cups vegetable stock (or chicken)
  • 5 cloves black garlic (or half a head)
  • 1 tsp turmeric
  • 1 tablespoon butter
  • 1 cup feta cheese
  • truffle oil (to taste. Go slow. It is strong)
  • salt and fresh black pepper
  1. Wash and chop carrots ( I didn’t bother peeling them…nutrients are in the skin, non?) and boil them in salted water until soft
  2. Meanwhile, fry onion in butter and white wine until brown. Add the wine over time, in quarters, so that the onions brown well. Reduce heat, add turmeric an mix well with the onions.
  3. Drain the carrots, and return to large pot. Add the onions, garlic and stock. Blend well with hand blender until smooth.
  4. Season with salt and pepper and let simmer for 30 minutes (or more)
  5. Once served, add 1/2 cup of feta cheese and a drizzle of truffle oil.

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If you don’t have black garlic, not to worry. The regular stuff will work just as well, but maybe use only three cloves instead of five, unless you find vampires absolutely terrifying.

A Graceful End to Summer, Spicy Corn Chowder with Shrimp and Bacon

17 Sep

The Queen West Art Crawl happened today, where local artists showcase their wares in Trinity Bellwoods park. It could not have been more perfect September afternoon in Toronto, sunny, clear, and 24°.

We chose to not only participate in an art crawl, but a self possessed food crawl as well. Because it is corn season, a buttery cob could not be passed up (and yes, the above vat of boiling goodness  is pure butter, or so they said)

Lemon pepper, salt, cayenne. Too many choices.

Food trucks are finally taking off in Toronto, but mostly only at sanctioned events. Despite being an amazing city for food, T.O severely lacks in any sort of  street eats other than burgers and hot dogs. New York puts us to shame (naturally), but I’ve recently discovered Vancouver does too (gasp!)

The blue truck is a cupcake truck. Not really my thing, but cute nonetheless!

We decided to try some tacos at Gourmet Bitches (or temruoG sehctiB, as the lettering on the truck states). It is a taco truck run by hot bitches in Van Halen tee-shirts. I dig the aesthetic.

Totally intrigued, we ordered the Bitchen’ Beef, described as Hibiscus vanilla bean beef (?!) with fresh tomato salsa and green onions.

$10 was a little steep, these were pretty tiny. The vanilla bean was present but subtle, and they had a nice heat. The hibiscus however, was lost on me.

Yum.

We then walked West along Queen, heading up to the Polish Street Festival on Roncesvalles. Why not, right??  We  ate meatballs with fried peppers and onions and salmon cakes with tartar sauce. Both were delicious, but the salmon from De La Mer Fresh Fish Market was outstanding.

(P.s. the distance from the Art Crawl to the Polish Festival was significant enough to warrant multiple snacks)

There was also fresh corn roasting going on there, which inspired me for dinner- Can you say, Chow-dah??

‘ I picked up five fresh ears on the way home.

Spicy Corn Chowder with Shrimp

Freakin’ Delicious.

Recipe inspired by Bev Cooks

  • Bacon, 3 slices, cooked crispy and chopped
  • 1/2 lb shrimp, peeled
  • 3 cobs of fresh sweet corn
  • 1/2 red onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 2 stalks celery, finely sliced
  • 3 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 1 tsp (ish) cayenne
  • 2 cups chicken stock
  • 1/2 cup sour cream
  • course salt and fresh ground black pepper
  • handful fresh basil, roughly chopped
  1.  In large pot, boil corn on cob in salted water for approx 10 minutes and set aside
  2. In small pan, fry bacon. While bacon is frying, prep veggies, garlic and shrimp
  3. Remove bacon once crispy and set aside.  Fry shrimp in pan with bacon fat for about 4 minutes. Toss and cook another minute until shrimp are opaque (do not over cook), and set aside.
  4. Saute onions, red pepper and celery in same pan (if desired) until onions are well cooked. Add garlic, paprika, salt and pepper and cayenne and turn heat to medium low. Add small amount of water to pan if it starts to get too dry.
  5. Cut cooked corn from the cob to produce kernels, and saute with veggies and spices.
  6. In medium pot, bring chicken stock to a simmer.
  7. Add 1/3 of veggie and corn mixture from pan to the pot with stock and add sour cream. With hand held blender, emulsify until smooth (does not have to be perfect)
  8. Add shrimp, 2/3 of the bacon, and remainder of the corn and veggies. Add basil.
  9. Serve in bowls and garnish with dollop of sour cream, black pepper, more basil and bacon.

The bacon with paprika added smoky saltiness to the sweetness of the corn and shrimp, and the basil added freshness and depth.

Great flavours, pretty, and also, very filling.This eats like a meal!

A new favourite to be sure.

Immy May

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