Another weekday lunch express meal:
baked potatoes with homemade creamy mushroom soup.
It was my maiden attempt at making creamy soup. I have always wanted to make cream of mushroom soup but most recipes would call for an electric food pureer, be it a food processor, a handheld pureer or a blender. I do not own any of these kitchen gadgets, and I don't have any intention to get any of them as I know I would probably use them once in a while. A couple of months ago, I borrowed a blender (on a long-term loan basis) so that I could make smoothies for the kids. It didn't occur to me until much later that I could actually use it to make creamy homemade soup.
To cut down on baking time, I boiled the Russet potatoes until they were fork-tender before wrapping them up with foil and baked in the oven for another 10 mins or so. I served the baked potatoes with some butter and tuna flakes sprinkled with black peppers and dried parsley.
This soup was also a short-cut version! I simply stir-fried some garlic and fresh button mushrooms with some salt and black pepper, then add cream and water and cooked the mixture for about 20mins. The mixture was then pureed in the blender before returning to the pot to bring it back to a boil. The consistency was not as thick as I would like, so I added in two slices of Emmental sandwich cheese...which was what I had in the fridge. It tasted good! The next time I were to make this again, I would have to use more mushrooms; and probably make some crusty buns to go with it. It was indeed a hearty lunch, most importantly, my kids enjoyed this simple meal as much as I did.
baked potatoes with homemade creamy mushroom soup.
It was my maiden attempt at making creamy soup. I have always wanted to make cream of mushroom soup but most recipes would call for an electric food pureer, be it a food processor, a handheld pureer or a blender. I do not own any of these kitchen gadgets, and I don't have any intention to get any of them as I know I would probably use them once in a while. A couple of months ago, I borrowed a blender (on a long-term loan basis) so that I could make smoothies for the kids. It didn't occur to me until much later that I could actually use it to make creamy homemade soup.
To cut down on baking time, I boiled the Russet potatoes until they were fork-tender before wrapping them up with foil and baked in the oven for another 10 mins or so. I served the baked potatoes with some butter and tuna flakes sprinkled with black peppers and dried parsley.
This soup was also a short-cut version! I simply stir-fried some garlic and fresh button mushrooms with some salt and black pepper, then add cream and water and cooked the mixture for about 20mins. The mixture was then pureed in the blender before returning to the pot to bring it back to a boil. The consistency was not as thick as I would like, so I added in two slices of Emmental sandwich cheese...which was what I had in the fridge. It tasted good! The next time I were to make this again, I would have to use more mushrooms; and probably make some crusty buns to go with it. It was indeed a hearty lunch, most importantly, my kids enjoyed this simple meal as much as I did.
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