SoupBowl – The Secret Ingredient

Dinner

Classic Cream of Mushroom Soup Recipe

By anshu October 14, 2016

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By now I must stop yapping about my love for mushrooms. Its a known fact and needs no more proof. I have 15 recipes of Mushroom on my blog already what else needs to be said. If you give me just mushrooms, I can happily spend my entire life eating Mushrooms 🙂 If I hadn’t included this classic recipe of Cream of Mushroom Recipe this collective would have been totally incomplete. This time I promised my self to take pictures before all of it is devoured. This recipe doesn’t use any flour to thicken the soup. But if you like you can add 1 tablespoon All purpose flour to it. This soup is a haven for all mushroom Lovers. I often team it up with my fresh homemade Whole Wheat bread.

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Its very easy to put together. Even bachelors can make this and doesn’t require much time and effort. The quantity of cream can always be adjusted and the soup can be made healthier as per your need. If you are looking for other soup recipes you can find the links below.

Directions:
1. Wash Mushrooms for any grit and pat them dry using a kitchen towel. Chop them into thin slices and set aside. Also chop Onions and garlic.

2. In a pot add some olive oil and also add chopped garlic and onions. Saute them till they have become soft and onions have turned pink. At this stage add sliced mushrooms and and toss them with onions and garlic.

3. Add thyme and Parsley. I used both in dried form. Mix together with the mushrooms. Add All Purpose Flour to the mushrooms and saute for a minute. This will make the soup more thicker. This is purely optional.

4. Turn the flame on low and cover it with a lid. Let mushrooms sweat out and release water. This should take about 5-7 minutes.

5. Add water and a cube of vegetable broth. You can even use fresh broth if you like.

6. Season with salt and pepper. You can also add a pinch of nutmeg.

7. Cover it once again and let it come to a boil. Remove the lid and turn the flame off. Puree the mushrooms using a hand blender or instead you can use a conventional blender till everything becomes smooth.

8. Return it back to the flame and bring it to another boil. Add cream and combine.

9. Transfer it to a serving bowl and garnish with chilli oil and add freshly chopped herbs. You can serve it with fresh home made bread. This soup is truly heartwarming.

If you are looking for other soup recipes you can try: Classic Russian Borsch, Cream of Asparagus Soup, Cream of Broccoli Soup with Chives, Peas and Mushroom Spicy Soup, Classic French Potato Leek Soup, Mexican Red Kidney Beans Soup With Baked Tortilla Chips, Tomato Soup , Zucchini Garlic Soup with Yak Cheese Shreddings, Chicken Soup with Rice.

creamofmushroom_featured2 [whohit]CreamOfMushroomSoup[/whohit]

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Easy Recipe

Cream of Asparagus Soup | Vegetarian Asparagus Soup with Lemon Cream & Chilli Oil

By anshu March 29, 2016

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On my last trip to Delhi I got these Asparagus. I remembered how I gorged on these while I was in Mexico. I loved the Roasted Asparagus with Parmesan Cheese. Oh the flavour still lingers in my head. I wish to do that recipe for you next time I get Asparagus. This time I wanted to share with The Asparagus Soup which is relatively healthy if you control the cream part. Its a favourite in my family. Just team it up with a good hearty sandwich or pasta for that matter and your meal is complete.

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The original Recipe from Chef John added zesty Lemony Cream on top. I did the same along with some Chilli Oil for that extra kick! Both the versions are delish.

Directions:
1. Chop some Onions and set aside. You can use white Onions but all I had was the red ones.

2. Wash a bunch of asparagus and chop it into small pieces, leaving out the woody ends.

3. In a pot melt some butter.

4. Add the chopped onions to the melted butter and keep sauteing it till it has become translucent. The longer you do that on low flame the more sweeter will be your soup from the onions.

5. Add vegetable broth or you can use water and broth cube,

6. Let the broth simmer for a while and then add salt to it.

7. Add chopped asparagus and let it cook uncovered till you see they have become slight soft. You don’t want them mush as it takes away the beautiful green colour and makes it look pale.

8. Turn the flame off and blend it into a smooth puree. You can pass this soup through wire mesh or strainer to remove the fibre. I chose not to. You can do whatever you prefer. Add some cream to the soup and combine.

9. Add little cayenne pepper or you can even use red chilli powder, some ground black pepper and nutmeg powder.

10. In a bowl add cream and parmesan cheese and zest of a lemon. Whisk everything together using a whisk.

11. Top the soup with a spoonful of this zesty cream and a few drops of Chili Oil.

Other soups you can try here are: Chicken Soup with Rice, Russian Beetroot & Vegetable Soup, Classic French Potato Leek Soup , Sopa De Frijol, Tomato Soup, Zucchini Garlic Soup with Yak Cheese Shreddings. Cream of Brocolli, Peas and Mushroom Spicy Soup with Indian Flavours

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[whohit]CreamOfAsparagus[/whohit]

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Appetiser

Cream of Broccoli Soup with Chives | Healthy Broccoli Soup

By anshu December 5, 2015

Winters are the best time of the year when you enjoy feasting and gorging on rich food. The body requires certain food to keep it warm. As a result we end up hogging so much that as the summers approach we are up by a few kilos. I know you are nodding in agreement. But this year I have decided to keep a strict watch on my diet. I am staying away from fatty, greasy, fried food by all means. In order to keep the body warm I have started making warm soups every evening, which are healthy and my family enjoys.

Last week when my mommy sent me broccoli from the plains (yeah unfortunately we don’t find this in our hills :() I knew I had to make this soup. Its the best way to ingest broccoli specially when you despise its flavour. I also made Broccoli Pasta which is creamless and a big hit in my family. The soup is made creamy not by adding whole lot of creamy fat but by adding potatoes. It gives it a smooth creamy texture and rich flavour.

Directions:

1. Take two heads of broccoli and cut out their stems. Cut it into florets.

2. Wash the florets under running water for any grit.

3. Chop some Garlic and Onions finely. Peel Potato and cut it into cubes.

4. Add Butter in a large pot and let it melt. Add garlic and onions and saute them till they turn a little pink.

5. Add broccoli florets and potato cubes to the pot and mix them well.

6. Add Salt and Water.

7. Add a cube of broth. I used vegetable broth if you like you can use chicken. Cover with a lid and let it simmer for 15 minutes or until the potatoes have cooked.

8. Open the lid and let it cool off a little. Puree the soup with a blender and make it into a smooth soup.

9. Season with black pepper powder and a little cream.

10. Garnish with freshly chopped Chives and serve hot with soup sticks.

Other Soups you can try here are: Tomato Soup, Zucchini Garlic Soup with Yak Cheese Shreddings, Classic French Potato Leek Soup, Peas and Mushroom Spicy Soup, Russian Beetroot & Vegetable Soup, Chicken Soup with Rice, Sopa De Frijol .

[whohit]CreamOfBroccoliSoup[/whohit]

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Dinner

Mushroom Matar | Peas and Mushroom Spicy Soup | Khumb Matar Thin Curry

By anshu November 22, 2015

One afternoon we were eating at our favourite restaurant in Mexico. It was a busy afternoon. We ordered food and were expecting it to take time and then suddenly two bowls of soup appeared in front of us. We told the waitress we never ordered this. She apologetically said your order will take another 3 minutes so till then you enjoy this soup on the house. It was such a beautiful gesture. It was Mushroom and Peas soup. When I took its first sip it took me back home, it tasted exactly like the way my mother makes matar mushroom thin curry. Just that it had chicken broth in it. That day we realised that this can be had as a spicy soup as well.

After coming back India we have made this so many times owing to my love for Mushrooms. On the contrary my Mother In Law despises mushrooms 🙁 but when she tried this she couldn’t stop. 🙂 The taste of this thin gravy is exception in spite of the fact its simple to make it. You can have it as a soup or team up with roti or rice.

Directions:

Wash and slice some mushrooms into bite size pieces.

2. Chop some tomatoes, onions, ginger, garlic and green chilies and make a smooth puree in a blender.

3. Add some ghee or clarified butter in a pressure pan. When it becomes hot add cumin seeds. Let them crackle for a couple of seconds.

4. Add the tomato garlic puree to the pan. Keep sauteing till oil separates the masala.

5. Add salt, red chili powder* and turmeric powder.

6. Add chopped mushrooms and mix well. Also add fresh or frozen peas.

7. Mix the vegetables with the masala and add water. The water should be enough to drown the vegetables.

8. Close the lid and let the pressure build up. Cook for 4-5 whistles or 8-10 minutes on high pressure. Turn the flame off and let it cook in its steam. Open the lid and garnish with green coriander and Garam Masala.

10. Serve hot with a slice of garlic bread if eating this like a soup. If eating like a full meal you can have this with roti or rice.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach,Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce, Kadhai Mushroom.

If you are looking for more delicious healthy soups you can try: Chicken Soup with Rice, Russian Beetroot & Vegetable Soup, Classic French Potato Leek Soup , Sopa De Frijol, Tomato Soup, Zucchini Garlic Soup with Yak Cheese Shreddings.

[whohit]MushroomPeasSoup[/whohit]

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Appetiser

ต้มยำกุ้ง | Veg Thai Tom Yum Soup | Thai Hot & Sour Clear Soup With Rice Noodles

By anshu October 10, 2015

I have always been fond of clear soups. They are flavourful, light and don’t make you feel overly full. One day I was surfing on web to look for some delicious clear soup options. I was spell bound by the description of Thai Tom Yum Soup. It was spicy, sour and loaded with veggies. I planned to give it a try as I had lemongrass growing in my kitchen garden and galangal I had just got from my recent Delhi trip. I wanted to make a vegetarian version of this without shrimps. There are so many variations available. This is without coconut milk and tomatoes. Also I haven’t used any Thai Red Curry Paste.

Tom Yum soup was followed by Thai Red Curry and Sticky rice in main course. That night’s dinner was unforgetful. I am still recovering from the blast of flavours I had in my mouth. If you have never tried this soup before I would say go for it. Its a weight watcher’s haven.

Directions:

1. Chop lemongrass into small pieces. Last three inch you can trim and discard.

2. Peel off Galangal root and roughly cut into pieces.

3. Put both chopped lemongrass and galangal in a mortar and crush it with a pestle. You want it to release its juices.

4. Bring water to a boil in a dutch oven or any pot. Add crushed lemongrass and galangal.

5. Let the water boil further along with lemongrass and galangal. Reduce heat to low and simmer 15 minutes. Remove galangal and lemongrass.

6. Chop some veggies . I used Baby corn, Broccoli, Red & yellow bell pepper and mushrooms.

7. Add them to the pot of aromatic water. Put the lid on. Boil them till the vegetables are tender.

8. Add Fish sauce. If you are a vegetarian skip this altogether.

9. Add Soy Sauce.

10. Squeeze in a juice of lemon. Season with salt and also add sugar to balance the acidity.

11. Add chopped red chilli .

12. Add Rice Noodles and give the soup a boil.

13. Garnish with torn basil leaves and chopped coriander leaves.

Serve hot and enjoy the freshness of flavours.

Other International Cuisines you can try here are: Italian Frittata, Chinese Steamed Baos with Custard Filling, Mexican Black Bean Salad with Mangoes, Argentine Chimichurri.

If you are looking for more healthy soups : Russian Beetroot & Vegetable Soup , Zucchini Garlic Soup with Yak Cheese Shreddings, Classic French Potato Leek Soup , Chicken Soup With Rice, Tomato Soup, Soup of Red Kidney Beans.

[whohit]TomYumVeg[/whohit]

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French Cuisine

Potage Parmentier | Classic French Potato Leek Soup | Potato Green Onion Soup

By anshu July 20, 2015

Its the same time of the month when Spatula Force member and my fellow blogger Stuti Baxi challenged us to do French Cuisine. I wanted to do something fancier but then this Classic Potato Leeks soup was on my to-do list for a very long time. I grabbed the opportunity and hurriedly made this soup.

In India you do not find Leeks, so I used the close kin to Leeks which is green onions. Leeks are sweeter and have a subtle flavour but on the other hand Green Onions are a little strong in taste. This did not stop me from making this french classic and that too Julia Child’s recipe. The soup turned out much more delicious than I have initially thought. The incredible taste of thyme with soft creamy potatoes and butter sauteed green onions gave this soup an amazing texture and divine taste.

Directions:

1. Wash Potatoes and boil them in a pressure pan for 10 minutes or for three to four whistles depending upon the size of potatoes. Peel the skin and set aside.

2. In the meanwhile wash * and chop green onions or leeks if you are using.

3. Finely chop Garlic. Set aside.

4. In a pot add some butter and add chopped garlic and saute for a minute.

5. Add chopped green onions to the butter. Reserve a few greens for the garnish. Let it cook for 8-12 minutes until they sweat, soften and acquire some colour. Stir occasionally.

6. Add slightly mashed potatoes to the pot.

7. Add Bay Leaf, Salt and Pepper.

8. Add vegetable stock. I have used stock cube and have added water.

9. Add thyme. I used dried thyme. And cover with a lid. Let it simmer for ten to twelve minutes on medium high flame.

10. Remove the bay leaf and turn the flame off. Puree the soup with hand held blender when it has cooled off.

11. Turn the flame on and cook for a few minutes more. Add a little Cream and turn the flame off.

112. Serve hot and garnish with some reserved greens or fresh chives. I paired this soup with some paneer stuffed oven fresh buns. What a meal it was 🙂

Other soups you can try on The Secret Ingredient are: Borsch: Classic Russian Beetroot Soup, Tomato Soup, Mexican Chicken Soup with Rice, Mexican Black Bean Soup, Zucchini Garlic Soup with Zak Cheese Shreddings.

[whohit]potatoLeekSoup[/whohit]

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Appetiser

Zucchini Garlic Soup with Yak Cheese Shreddings

By anshu March 17, 2015

I Live in a small town in the Himalayas where Summer has still not beckoned us but there are traces of spring here and there. When I saw Zucchini in the Farmer’s Market I knew summer isn’t that far off. I picked it up and wanted to make something light for my kiddo who like all kids his age is a fussy eater. I made it into a soup and wola!!!! He loved it. That is the greatest joy a mother can feel. Little shreddings of yak cheese gave this humble soup a new meaning. It was flavourfully devoured by my little one his daddy and his mumma 🙂

Directions:

1. Wash zucchini and if the skin is hard peel it off otherwise retain the skin and cut it into cubes. Set aside The soup will be more green with the skin on.

2. Chop Onions and Garlic. Set aside.

3. In a pressure pan add butter and melt it on a low flame.

4. Add chopped onions and garlic and saute them till they are soft and tender.

5. Add the cubed zucchini and saute it for a minute.

6. Add water with chicken/vegetable bullion or chicken stock.

7. Add salt and ground black pepper.

8. Close the lid and cook for ten minutes till the zucchini is soft.

9. Open the lid and puree the soup with a hand blender till soft and creamy.

10. Serve hot with a dollop of fresh cream and yak cheese shreddings. You can also have this cold.

You can also try other soups from The Secret Ingredient like Russian Borsch, Mexican Chicken Soup with Rice, Tomato Soup, Mexican Soup of Kidney Beans.

[whohit]ZucchiniSoup[/whohit]

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Appetiser

Classic Russian Borsch | Russian Beetroot & Vegetable Soup

By anshu November 9, 2014

My husband spent four years in Moscow,Russia when he was a little boy. My Father in law was posted in the embassy of India in Moscow. Although that was very many years back still he talks about few dishes which remained in his heart like Bubliki, russian style bagels and Borsch, russian beetroot soup. My Mother in law makes this occasionally. I looked on the web to find a recipe which is authentic and still workable. Since I myself have never tried the authentic Borsch I really cannot comment on the authenticity of this recipe but I know for sure that it was damn tasty, healthy and fulfilling.

Borsch is a soup from Ukrainian Origin that is very popular in many Eastern European Cuisine including those of Poland, Russia, Ukraine and Belarus. It is largely made with Beetroot as the main ingredient, which explains the deep red colour. Nevertheless, there are many non beet versions also. It is served both hot and cold. Today I am sharing the beetroot hot version with you. Borsch is also known as Borscht, Borsh, Borshch, Bortsch, Borstch.

Some times even Bacon is added to give that smoky flavour. But we will stick to complete vegetarian variant.

Directions:

1. Soak red kidney beans over night or atleast 7-8 hours and boil them till they are soft and tender. You can even use canned beans.

2. Finely shred cabbage,grate carrot and chop onions. Set aside.

3. Cube some boiled potatoes and shred boiled beetroot. Set aside.

4. In a wok add some olive oil and add onions and carrots.

5. Saute them for 7 to 10 minutes or until they are soft. Add tomato ketchup and combine. Set aside.

6. In a large soup pot or saucepan add water and boiled potatoes.

7. Throw in shredded cabbage and beetroot. Keep boiling it till the crunch of the cabbage has disappeared and it has become soft and tender.

8. Add boiled red kidney beans along with its water.

9. Add a bay leaf to the simmering pot.

10. Add vegetable broth. I used broth bullion along with water. Also add pepper and Lemon juice. You can even add fresh or dried dill if you like. I did not have any so I skipped.

11. Add sauteed carrots and onions to the soup pot.

12. Add salt to taste. Keep simmering till it has reached perfect consistency as per your taste.

13. Serve hot with a dollop of sour cream and beetroot garlic bread.

If you are looking for more soup recipes you can try Mexican Chicken Consome with Rice, Classic Tomato Soup, Mexican Soup of Red Kidney Beans.

[whohit]Borsch[/whohit]

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Appetiser

Consomé de Pollo con Arroz | Mexican Chicken Soup With Rice

By anshu December 15, 2013

Chicken Soup is a popular healthy soup made in all parts of the world. Each Cuisine makes it in its own unique way by adding its special Secret Ingredient. I was a Vegetarian in India before I came to Mexico, so I had no knowledge of how to cook any non vegetarian dishes including chicken soup. I happened to try one day one of their Chicken Soup which is a clear soup made with rich stock. Its known as Consomé de Pollo.

The soup was warm and delicious and a complete meal in itself because it had rice in it. I looked for the traditional recipe and made few variations and here is my version of it. The soup is perfect for winter dinner tables. You can relish it by adding a few drops of lemon juice, just the way Mexicans like it. After this trial I have tried so many other dishes from the Mexican cuisine like Sopa de Frijol, Guacamole, Pan de Muerto, and the list goes on. If you are keen on trying authentic Mexican dishes you should try some of these.

Directions:
1. Take boneless skinless chicken(I used chicken breast because it is with least fat), and cut it in thin slices so that it cooks faster and evenly.

2. In a flat bottom pan, pour less than one tbsp of olive oil and when it begins to turn hot add the sliced chicken slices to it.

3. Let it cook for a couple of minutes and when you notice the pink color of chicken has turned white you can flip it upside down. Season the bird with salt and pepper.

4. Keep flipping sides till you see the chicken has acquired a light golden brown colour. Cook until the chicken is soft but do not over cook for it will loose all its moisture hence its taste. Remove from pan and keep in a plate to cool.

5. When the chicken has cooled, shred it gently with the help of two forks. You can even cut it in to bite size pieces, completely depends on personal preference.

6. Now in a pot pour a tablespoon of olive oil and when it starts to warm up add garlic and saute them for a minute. Then add onions and Saute them till they become translucent.

7. Now add tomatoes and garnish it with salt and pepper. Cook the tomatoes till they are gooey and are in semi liquid state.

8. Add half cup of cooked rice. I prefer to use less rice because if the quantity of rice is more the soup becomes dense with chicken and rice. But if you wish you can add rice as much as you want.

9. Add to the mixture about 5 cups of water or chicken broth. I simply add water for I feel as it is a chicken soup why add additional chicken broth. Plus the packaged broth is high on sodium. But if you feel it makes a huge difference in taste, go head and add one broth or chicken bullion or cube along with water.

10. Check for additional salt or pepper. Now cover the pot with a lid and let it sit on low flame for about twenty minutes.

Transfer the soup in a soup bowl, squeeze in some lemon juice and enjoy steaming hot on a cold cold night.

Chicken-Consomme

If you are looking for other soup recipes you can try: Classic Russian Borsch, Cream of Asparagus Soup, Cream of Broccoli Soup with Chives, Peas and Mushroom Spicy Soup, Classic French Potato Leek Soup, Mexican Red Kidney Beans Soup With Baked Tortilla Chips, Tomato Soup , Zucchini Garlic Soup with Yak Cheese Shreddings, Cream of Mushroom.

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Easy Recipe

Home Style Tomato Soup | Easy Vegetarian Tomato Soup

By anshu December 4, 2013

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Come Winters and Tomato Soup is a frequent phenomenon on our dinner table. The soup is creamy yet tasty. The best part is it doesn’t taste like restaurant tomato pureed soup. It has the perfect blend of vegetables and tomatoes. Of Course its my Mother’s recipe as she would add all possible vegetables and hide them under that delicious and beautiful looking soup. Its a full meal in itself but you can always serve it with bread sticks or even vegetable sandwich. My little one loves this soup. You must also give it an opportunity to become your favorite soup.

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When I was in Mexico I remembered how people would fall for this soup. They found it so comforting and when I speak to them now they tell me how they miss us and the tomato soup. This simply makes me proud that a petty soup can stay in someone’s memory for so long. You should try it, it certainly is comforting for the winter season.

Directions:
1. In a pressure cooker pour some oil and wait for it warm up little. You can also use a deep pot instead of a pressure cooker. I prefer Pressure Cooker because its faster. Add garlic and sauté it for a minute till you see it starts to get golden colour. Add Onions and sauté them till they become translucent. This will take another minute or two.

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2. Add Carrots, beetroots and saute them along with garlic and onions for another minute or so.

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3. Add Gourd also known as Ghiya or louki or Calabasa or Zucchini and mix it to release some of its moisture. This will also take a minute.

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4. Now add tomatoes the most important character here. Stir the vegetables for another minute.

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5. Let us garnish the vegetables with Salt and Pepper.

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6. Now add about a liter and a half water into it or enough to drown the vegetables. And close the lid of the pressure cooker with whistle on. Cook on high flame till you hear the first whistle or hissing sound and then turn the flame on low and continue to cook for another half an hour. Open only when the entire pressure has released itself. If you using deep pot add about two liters of water and cover the pot with a lid and cook on high flame for ten minutes then turn the flame on low and cook for at least an hour or when you see vegetables turn tender. Do not forget to stir occasionally like after every few minutes and if you see water level dropping add more water.

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7. Now drain the vegetables with a colander and do not throw away the water. Reserve it.

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8. Now put these vegetables in a blender and puree them till soft.

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8. Now mix the reserved water with this puree. And sieve it using a colander. You will find a little residue left in the colander, throw it away.

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9. Bring a boil to the sieved soup. If you feel the consistency is too thick add little water to dilute it.

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10. If you like add a spoonful of thick cream or malai whisked using a fork. Season again with Salt and Pepper, if needed. Serve hot and beat the cold. 🙂

Other Soup Recipes you can try are: Classic Cream of Mushroom Soup, Classic Russian Borsch, Cream of Asparagus Soup, Cream of Broccoli Soup with Chives, Peas and Mushroom Spicy Soup, Classic French Potato Leek Soup, Mexican Red Kidney Beans Soup With Baked Tortilla Chips, Zucchini Garlic Soup with Yak Cheese Shreddings, Chicken Soup with Rice.

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