Cream of Mushroom Soup

Posted on January 4, 2010 by Angeline

DSC00886 This is the first time I made cream of mushroom soup from scratch and we loved it. This certainly falls in the comfort food category, especially on cold, rainy days! Not too difficult to prepare, and made with no MSG, this cream of mushroom soup should be appearing on our dinner table on days that I’m not in a mad rush. 🙂

DSC00887
5.0 from 2 reviews
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Cream of Mushroom Soup
Author: 
Cuisine: Western
Serves: 2
 
Ingredients
  • 1 pack of white button mushrooms (diced)
  • 1 pack of brown swiss mushrooms or mixed mushrooms - I find that a touch of portabello gives the soup an extra oomph factor (diced)
  • ¼ white/yellow onion (diced)
  • the white part of 1 leek (diced)
  • 1-2 cloves garlic (diced)
  • 100ml whipping cream (I used President)
  • 100ml milk
  • unsalted butter (I used Lurpak)
  • about 1L stock
  • Cornflour
Instructions
  1. Melt the butter.
  2. Fry the garlic till fragrant.
  3. Add in the onion, leek and mushrooms.
  4. Fry till the water from the mushrooms start to dry up then add in the stock.
  5. Simmer for 30minutes.
  6. If you like the soup to be smooth rather than textured, you can use an immersion blender to blend the ingredients in the pot. Otherwise, leave it as it is.
  7. Whisk in the cream and the milk.
  8. Add water to the cornflour and add the mixture into the soup to thicken it. Add as much cornflour according to your own preference of thickness of soup.
  9. Add your choice of herbs or a dash of ground black pepper to the soup if you like.
  10. Serve hot together with garlic bread sticks.

Click the link for the full list of soup recipes (with thumbnails).

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Posted in Food for kids, Recipes, Soups, Soups (suitable for tots), Western Food | 6 Comments

Spaghetti with homemade sauce

Posted on January 4, 2010 by Angeline

spaghetti with homemade sauce

This is one of my first experiments on making spaghetti with homemade sauce! I shall be experimenting with more options. This version contains chicken and uses mainly basil.

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Spaghetti with home-made sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This sauce uses chicken fillet. Beef mince can be used as well (see notes).
Ingredients
  • Spaghetti
  • 200g of chicken fillet (cut into small chunks)
  • 2 cans of Hunt's whole tomatoes
  • 2 carrots, peeled and chunked
  • garlic (diced)
  • white onion, diced
  • 2.5 tablespoons sugar (I used organic raw brown sugar)
  • 2 teaspoons basil (adjust to preference)
  • 1-2 dashes ground black pepper
  • Shredded cheese of choice
  • 200g spaghetti
Seasoning (for chicken) - not too elaborate so as not to affect the taste of the sauce:
  • 1 tablespoon chicken marinade
  • dash of ground black pepper
Instructions
  1. Set the spaghetti to cook as per instructions on packaging.
  2. Blend the whole tomatoes and carrots. I dun blend them too finely as I prefer having some tomato bits in my sauce. You can choose to blend the garlic and white onion together with the tomatoes if you do not like to bite into them.
  3. Heat the oil and fry the garlic and white onion till fragrant and the white onion is quite limp.
  4. Pour in the blended tomatoes and carrots.
  5. Let the sauce simmer till a consistency you like - in general the longer you simmer it, the thicker the sauce would be.
  6. Add basil to taste.
  7. Add 1-2 dashes of ground black pepper
  8. Once the sauce is of the preferred texture and taste, add in the chicken fillet to cook.
  9. Once the chicken is cooked, the sauce is ready! Mix with the pasta and top with cheese.
Notes
1. Carrots are added as a natural sweetener to balance the tartness of tomatoes. Can be substituted with sugar to taste.

2. Beef mince can be used in this recipe. But brown the beef first and cook it together with the sauce instead of adding it at the end.

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Posted in Food for kids, Noodles/ Pasta, Recipes, Western Food | Tagged | Leave a comment