cream of mushroom soup

Among all the creamy soups available

I think you would agree if I say mushroom soup is everyone's favorite :)

It sure is mine and here is a great recipe I am sharing

very simple to make and delicious! 

what's more.. it is so suitable for vegan :) 

Here is how simple it is making this awesome goodness :)

on the stove heat a medium sized non-stick pot over a medium fire

toss in 1 Tbsp butter into the pot and let it melt

add 1 Tbsp vegetable oil and stir well to combine the melted butter with the oil

vegetable or cooking oil is added to prevent the butter from getting burnt

saute 6 sliced brown button mushroom + 1 diced onion + 1 crushed garlic till fragrant and crispy

add in 1 tsp salt and keep stirring till water from the mushroom subside

then add 2 Tbsp flour and mix all ingredients well and stir vigorously to form "roux"

roux is where the flour gets thickened and clings well with all the ingredients like a dough

pour in 2 cups of low fat milk into the pot and stir well

by this time the roux breaks up and can be seen floating in the soup

stir once and allow it to boil till the soup thickens

taste for salt and off the fire

voila!

your very own homemade mushroom soup :)







a word on mushrooms
add as many mushrooms as you like and as many varieties as you desire
you may chopped them into small pieces instead of slicing it
I was using only 6 button mushrooms as that was all I had in my fridge :)
more mushrooms give more flavor and goodness!

sup ketola

I must say..

this is one of our family's favorite dish! 

so simple to make yet very tasty and delicious :)

even those who hate vegetables would savor this..lol!!

To make this:


soak 10 dried anchovies in a small bowl for 10 mins and then remove its heads and intestines

rinse it clean and pat it dry using a clean cloth or kitchen roll and put aside

on a stove heat 1 Tbsp cooking oil in a medium pot over a medium fire

toss in the anchovies and fry them for a minute or until golden brown

then saute 2 chopped garlic + 1 diced shallot + 1/4" sliced ginger

add in 1 cup water and allow it to boil

meanwhile remove the hard skin of the ketola wash it and cut it into half lengthwise 

slice the ketola into half-inch thickness and toss them into the pot

wash 3 button mushrooms and slice it thinly before adding into the pot

add 1 tsp salt and let it boil for 1 min before tasting the soup

then break an egg into the soup and cover the pot

wash a handful of tanghoon or glass vermicelli and toss into the pot

stir all the ingredients in the pot once, taking care not to break the egg

off the fire and cover the pot let it rest for 5 mins before serving

garnish with scallions

a word on glass vermicelli

always add this last in cooking for soup as it will suck all the moisture in it
so don't worry if your soup gets too watery while you cook ;)

chicken soup in miso

I had the sudden urge to cook chicken in miso today
I've no idea how to go about making it as I've never tasted it before
but I figured it should be like cooking chicken soup with miso added towards the end

and my guess was right!

it was a sweet success :)

Here's how I did it:




wash 1 chicken thigh and cut into smaller pieces

marinate them in 2 grated garlic + 1/2" grated ginger and set aside

heat a medium pot and pour in 1 Tbsp cooking oil

while the oil is heating up toss in 1 cinnamon stick + 1 star anise + 4 cloves and let the aroma of the

 spices invade your kitchen

saute 1 diced onion until fragrant and transparent

add in the marinated chicken thigh and stir-fry it for a few minutes before adding in water just

 enough to cover/immerse the chicken in it

toss in 1 sliced celery stalk + 3 sliced mushroom + 1 sliced carrot + 1 cut green chilly

cover the pot with lid halfway open and allow all ingredients to boil

add in 1 tsp salt to bring out the ingredients' flavor

simmer gently until the gravy thickens slightly

off the fire and sprinkle with chopped cilantro and scallions

allow the bubbles of the boiling soup to subside

add in 1 small packet of Miso paste into the gravy  and mix well

taste for saltiness

serve immediately

a word on Miso paste
it must be added last and after the fire is off
this is to allow the enzymes in it to remain active
boiling temperature just kill it all
if extra salt is needed add it in the soup during eating