Mushroom soup recipe (improved!)

 Mushroom Soup Recipe 2 (for 2-3 bowl)
200gram mushroom (wash and cut to slices)
2 onion (chop to pcs)
2 clove garlic (chop to pcs)
4 bay leaf - cut to small pcs
1 long coriander (optional)  - cut small pcs
4 tablespoon milk
500gram chicken stock
1 tablespoon flour

some oil

Seasoning
salt
blackpepper
Mushroom seasoning (optional)


steps:
1. In a frying pan put the oil and saute the onion and garlic for few minutes till soften.
2. Put in the mushroom and saute. some liquid will come out from the mushroom. Cook for few minutes till slightly soften and mushy.
3. Spread the flour over the mixture and toss it a bit for even coating.
4. Transfer the mixture + chicken stock + bay leaf + long coriander into a pot and cook. While cooking I prepare the garlic paste for the garlic bread.. I cook for roughly half hour. By then the soup has thicken. the mushroom mushy in chunks.
5. Off the fire, remove and blend with hand blender.
6. Back to the fire and add in milk + seasoning to taste.

Tom Yam recipe

I made tom yam soup recipe. It taste awesome!! I followed the recipe from shiokfood with minor amendment. Sigh...isn't it beautiful?

WHAT YOU NEED

Good quality Chinese chicken stock - 2 cups (500 ml) (not the crap you get from stock cubes)

Fresh or frozen lemongrass (dried lemongrass sucks) - 1 fat stalk (or 2 thin ones)

Galangal - 1 tablespoon (fresh is preferable, dried will do in a pinch - soak dried in warm water prior to use)

Kaffir Lime Leaves - 2-3 (cut into slivers

(If you don't have any of the above, Amazon ships a package of all the fresh ingredients you need for the soup.)

Nam Prik Pao (Thai roasted chilli paste) - 1-2 tsp (depends on how hot your brand of paste is)

Thai bird's eye chillies (or Serrano chillies) - 4-5 (big slices so you can avoid them easily)

Fish sauce - 2 tbsp

Lime juice - 1 medium lime

Onion - 1/4 of a medium onion (sliced)

Sugar - 1/2 tsp

Coriander (cilantro for you Americans) leaves - 4 tbsp

Boneless chicken breast - 50 gm (chopped)

Straw mushrooms (or regular button mushrooms) - 4 (sliced)

Spring/Green onions - 3 tbsp (sliced thin)
HOW TO MAKE IT

For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavour. Cut into 2 inch segments.

Put lemongrass, galangal, fish sauce and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.

Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces.

Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the spring onions and let it simmer for 30 seconds.

Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour).

This makes a medium-hot bowl. Some prefer to have it spicier. Find your own comfort level. Remove the lemongrass and galangal before serving if you like. They're not particularly edible. Good for colds, good for a whole lotta things. Your grandma's chicken soup can't hold a candle up to this one. :)

How to make chicken stock?

Mushroom soup recipe

Mushroom soup. Awesome and delicious! I get the recipe from cookuk. Try it for yourself!


When I eat at western theme restaurant, I always try to order their soup! I feel that the meal is incomplete if I did not manage to taste their creamy soup. And given a choice I will always choose mushroom soup. I also like to match the soup with garlic bread! I still remember during university time when I am desperate for mushroom soup I will drink the Campbell's instant soup - cream of mushroom. It is an instant pack whereby the inside is in powder form. Just add in hot water and you can get instant gratification. However over time it lost its appeal and I still prefer mushroom soup made from scratch.

Now after years of love relationship with mushroom soup, it just comes naturally to me that I should try making one for myself! And off I go googling for a good mushroom soup recipe. I found this website which is easy to follow and they provide blow by blow picture of each step. Look rather simple and I have bay leaf plant at home. A commenter also say that she did not blend the mushroom at the end. I decided that this is it! I went grocery shopping at cold storage and bought white button mushroom. They have small and big ones. Since I wasn’t sure which is best, I took 1 packet of both each. While washing the mushroom I realize that the big ones are better. Cause I have to wash less number of mushroom if all of them were big. Each pack cost me around RM4.50 which is pretty costly. I have the rest of the ingredient. Including the chicken stock.

I tried following the recipe from the website with minor alteration. As the mushroom is rather pricey i reduce the quantity of mushroom from 500 to 300gram.


Metric
300g mushroom
90g butter
2 medium onions, chopped
1 clove garlic, crushed
2 tablespoons plain flour
1 litre hot chicken stock (or vegetable stock for vegetarians)
1 bay leaf
½ cup  / 4 tablespoons cream
Salt and freshly ground black
pepper (i substitute black with white pepper)

Garnishing
1 spoon of whip cream
1 mint leaf for decoration

Steps:
1. I clean the mushroom under a water tap and rub away the dirt. Chop the mushroom into small pieces.

2. Now, heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned.  This should take five to six minutes.

3. The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.

4. Sprinkle the flour over the mushrooms, mix well to combine.
Stir in the flour and mix well, making sure all the mushrooms are well coated.

5. Pour in the hot chicken stock and bring to the boil.  Add the bay leaf and simmer for 10 minutes.

Remove the bay leaf and leave the soup to cool for a few minutes.

6. I skip the hand blender part. The soup is drinkible but u will be able to munch on the mushroom.

7. Season with salt and pepper to taste.

8. I pour in a teaspoon of whip cream. And using a long tooth pick i drag the whip cream to create a pattern. I then decorate with mint leaves.

The soup taste awesome. It goes extremely well with garlic bread.

How to make Garlic bread?
How to make chicken stock?

How to make a good Chicken stock?

I made my chicken stock from following recipe taken from shiokfood.
I made the chicken stock and use it in the Tom Yam recipe and the soup turn out delicious!  A lot of soup needed chicken stock so its a good idea to make a big pot and store the rest in the freezer when you want to make other recipe.

Good chicken stock is very simple to make. Take 1 kg chicken wings, throw in a couple of drumsticks for meat, put it in a tall stock pot, cover with 2 litres cold water, and bring to a simmer. When the scum rises to the top, skim to another bowl with a shallow spoon. This should take 10-20 minutes. When the stock is clear, toss in 4 spring onions (scallions; use only the white part), 5-6 slices ginger, and a teaspoon of black peppercorns. Let this simmer for 2-3 hours (it should only bubble). Two rules for good stock: a) do not stir and b) do not boil (or it will become cloudy instead of clear.)

Soup: ABC soup

Ingredient
-Potato
-carrot
-tomato
-tong fen (it look like the transparent version of bee hoon. buy in shop that sell kacang, kitchup)
- ikan bilis

Prepare soup
- Put the ikan bilis, potato, carrot into pot for 15 min
- when the mixture boil then put the tomato and tong fen

Soup: Catfish soup

Ingredient1 catfish
1 handful of black bean
1 small piece of da(big) dao(head) chai(vege) *giggle* (preserve salted reddish)

Utensils
Slow cooking pot

Steps
-Fry the black bean in kuali (minus oil) till the black skin split (the purpose is to make the black bean more fragrant) then wash the black bean.
-Wash the fish and chop to 2 parts (usually the seller will cut for u). Put salt over fish before wash.
-Wash the reddish and chop to slices.
-Put everything in slow cook then slow cook for 3-4 hours.

Soup: Chinese Herb Chicken Soup (Slow cook)

Ingredient
-1st buy the Chinese herb at any Chinese medicine shop. Tell them that u want to slow cook ("dun tang") the chicken then they will select the herb for u. One packet with various soup ingredient is around RM6
-Preferable get the "cai yuan chicken" else can use farm chicken (but farm chicken got more fat so might be more tedious to remove fat). Cai yuan chicken is the farm chicken that are rare by roaming freely in the village. There is no injection on the chicken
-Crock pot, salt

Note: i learn about 4 type of chicken today.
1. Farm chicken - Rear in the farm. Its big. And they inject it so that it grow faster. Soft meat. Cost around RM8-RM11.
2. "Cai yuan" chicken - Its a farm chicken that roam freely in the village. No injection and it grow slower. Meat softness medium - between farm and kg chicken. The farm chicken that are bought today is RM16
3. Kampung chicken - Different bred from cai yuan chicken, usually rear by malays, slow to grow. more expensive than cai yuan chicken, harder meat.
4. Black chicken - are more nutritious than normal white chicken.

Prepare
1. Wash the herb and chicken. Cut chicken into tiny pcs
2. Boil hot water.
3. Put the herb and chicken into the pot then pour the boiling water into it.
4. Let it cook for about 4-5 hours then put 1 tablespoon salt.