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"
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Bolete's Mushroom Soup | Chef Lee Chizmar
Bolete's Mushroom Soup | Welcome to The Chef's Kitchen, joining us is Chef Lee Chizmar of Bolete and we will be making Bolete's Mushroom Soup.
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Create a tasty creamy Thai soup with Vitality4life's Bio Chef blender - Appliances Online
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Ingredients:
Carrot
Squash
Celery
Lemon
Garlic
Ginger
Cabbage
Onion
Capsicum
Cashew Nuts
Vegetable stock
Water
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Creamy Cheese Ravioli with Shiitake Mushroom, Kale
A hearty and healthier creamy pasta dish with shiitake mushrooms and kale. Plus storage tips and food hacks for the ingredients used in this recipe. Pairs well with a @SIPtheGoodLife Pinot Noir.
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6 tablespoons butter, divided
½ cup panko bread crumbs
½ pound shiitake mushrooms
2 cups chopped kale
3 cloves minced garlic
½ teaspoon fresh thyme
½ cup mushroom broth
½ cup cream
1 cup shredded Parmesan cheese
½ pound cheese ravioli, cooked per instructions
1 tablespoon chopped parsley
???? INSTRUCTIONS ????
Melt 1 tablespoon butter in a small fry pan over a medium heat. Add ½ cup panko breadcrumbs and saute until the breadcrumbs are browned. Careful not to burn.
Melt 1 tablespoon butter in a medium saute pan over a medium heat.
Add ½ pound of prepared shiitake mushrooms to the pan and saute them for about 5 minutes. Careful not to burn and reduce heat as needed.
Add 2 cups chopped kale and saute for about 2 minutes, just until the kale is wilted. Set aside mushrooms and kale.
Melt remaining 4 tablespoons of butter over a medium low heat in the same pan used for the mushrooms and kale.
Add 3 cloves minced garlic and saute for 1 minute until fragrant. Add ½ teaspoon of thyme and saute another minute.
Carefully add ½ cup mushroom broth to the butter mixture. Add ½ cup cream, such as whipping cream. Bring mixture to a low simmer and turn off the heat.
Add 1 cup Parmesan and whisk until the cheese has fully melted and incorporated into the cream.
Transfer the mushroom mixture to the cream sauce along with ½ pound of cooked raviolis. Mix until all ingredients are covered in the mushroom cream sauce.
Top with ½ cup toasted breadcrumbs and 1 tablespoon of chopped parsley and serve.
Enjoy with a SIP Certified ( Pinot Noir.
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Soup
This amazingly creamy Chili Oil Spaghetti Recipe is a weeknight PASTA-BILITY
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LEARN HOW TO MAKE AN EASY + TASTY CHILI OIL SPAGHETTI RECIPE WITH CHANTERELLE MUSHROOMS!
LAY HO MA (how's it going in Cantonese)! This is one to elevate your weekly pasta offering. Join me in this episode and learn how to make a delicious and creamy chili oil spaghetti recipe with chanterelle mushrooms. Let's begin!
Ingredients:
6-7 pieces garlic
1 onion
2 + 1 tbsp chili oil (
2 tsp salt
1 1/2 cups raw cashews
2 1/2 cups water
100g chanterelles
pepper to taste
1/4lb spaghetti
few leaves of basil
Directions:
1. Roughly chop the garlic and finely chop the onion
2. Be sure to take the time to brush off the dirt from the chanterelles. Heat up a sauté pan to medium heat. Add 2 tbsp of chili oil followed by the onions and garlic. Sauté for 6-7min
3. Add the salt and raw cashews. Sauté for a few minutes. Add the water, stir, and cook for another couple of minutes
4. Carefully transfer the mixture to a blender. Then, blend on high until liquified. Pour the creamy sauce into a jar and let it cool. Set aside about 1 cup and keep the rest in the fridge. Enjoy for up to 2 weeks
5. Bring a pot of water to boil for the noodles
6. Bring the sauté pan back to medium heat and add the chanterelles. Dry sauté for 4-5min. Add 1 tbsp chili oil, a pinch of salt, and pepper to taste. Sauté for about 2min and set aside (you can heat the mushrooms in the oven before plating)
7. Boil the pasta for 1min less to package instructions and stir the noodles occasionally
8. About a minute before the pasta is done, heat the sauté pan back to medium heat. Deglaze the pan with about a 1/3 cup of pasta water. Carefully transfer the spaghetti to the sauté pan
9. Add about 1 cup of the cream sauce. Give the pasta good stir, then turn the heat off (you can add a bit of water if the sauce looks too thick)
10. Plate the spaghetti and top with a few leaves of basil, pepper to taste, and the sautéed chanterelles
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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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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