How To make Creamy Mushroom Soup(Atlas)
3 tb Margarine
1 c Chopped onions
2 md Potatoes, peeled & diced
2 lg Celery stalks, diced
2 Garlic cloves, minced
6 c Water
2 Vegetable bouillon cubes
1/2 ts Mustard, basil & thyme
1/4 c Dry white wine, optional
12 oz White mushrooms, sliced
6 oz Shiitake, fresh or other
-- fresh wild mushrooms 2 c Cooked navy beans
Pepper to taste 1/4 c Fresh minced parsley
Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley. Nava Atlas, "Vegetarian Celebrations"
How To make Creamy Mushroom Soup(Atlas)'s Videos
Cream of Soup Mix
How to make cream soup powder to put up on your pantry shelf. Don't worry about not having that one can of cream soup for a recipe. You can control the ingredients and the sodium levels.
Cream of Soup Mix
2 cups instant non fat milk
3/4 c cornstarch
1/4 c chicken bouillon powder
Mix well and pour in jar and seal for freshness. To reconstitute add 1/3 cup soup mix to 1 1/4 cup cold water in saucepan. Bring to boil and stir to thicken.
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Crispy Vegan Fried Chicken
It’s crazy to say it, but they totally look and taste like fried chicken except Vegan! Anthony thought I bought him KFC when he saw the tray haha!
These are a great substitute and are my take on vegan fried chicken.
Drop a comment and tell me what you think!
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Create a tasty creamy Thai soup with Vitality4life's Bio Chef blender - Appliances Online
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Even better, its precision-designed blades have been designed to process food without adversely affecting the nutritional content.
Ingredients:
Carrot
Squash
Celery
Lemon
Garlic
Ginger
Cabbage
Onion
Capsicum
Cashew Nuts
Vegetable stock
Water
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Crème Vichyssoise , history , provenance and how to make it
CHECK THE RECIPE NOW : The creme vichyssoise is an old classic soup made famous in america in the 1900. It is very similar to another soup using the same ingredients called the potage parmentier. But is it French or american? in this video we look at what differentiate both soups, their history and finally how to make the classic creme vichyssoise.
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????????INGREDIENTS???????? ( for 4 to 6)
500 grams / 1 pound potatoes (cut in rough chunks)
500 grams/ 1 pound leeks (finely sliced)
A medium size onion (finely sliced)
60 grams plain butter.
1 tablespoon rock salt
1 liter of water ( 4 cups) of water
250 ml / 1 cup whole milk
250 ml / 1 cup heavy cream
For the plating 100 ml whipped cream
4 tablespoon of finely chopped chives
WRITTEN RECIPE
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Ravioli in White Sauce Recipe
Ravioli in white sauce. Ravioli is a tasty filled pasta or stuffed pasta .. this recipe shows how to cook ready made ravioli in white sauce. Ravioli Sauce Recipe
Printable written recipe:
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Cream of mushroom soup (in the style of Auguste Escoffier)
This soup is part of a series of French cuisine roux-based soups called the 'crèmes'. The 'creme' soup uses a light bechamel as a base and is then combined with a vegetable puree. Written recipe:
The result is a creamy and flavorsome vegetable soup that fails to disappoint. In this tutorial I use mushroom but you can play around using a single vegetable or combination of your liking.
to watch the consomme video:
Mushroom cream soup recipe:
INGREDIENTS:
500 grams of button mushrooms (finely chopped)
40 grams of butter
3 medium size shallot (finely chopped)
salt and pepper to season
200 ml of creme fraiche (or heavy whipping cream)
50 ml of milk
For the bechamel base:
40 grams plain butter
40 grams all purpose flour
half an onion pricked with 4 cloves
2 small bay leaves
a pinch of salt and pepper
800 ml of full cream milk (whole milk)
serve with croutons:
chopped parsley
this soup can be further enhanced with 2 table spoon of port wine or sherry wine to be added at the end.
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IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
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???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
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