Mushroom Soup

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                   Happy New Year 2011
" Fresh Mushroom Soup ". Think of this soup, when at local grocery store. Portobello mushrooms are especially tasty for this soup. But I didn't had them, so just carried on with the regular mushrooms which I had in the fridge. Let's cook the soup.





Ingredients
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Butter                         3 tbsps.
Sour Cream                     4 tbsps.
Mushrooms, sliced              1 lb.
Salt and Pepper                to taste
Onion, finely chopped          1
Fresh Lemon Juice              3 tsps.
All-Purpose Flour              3 tbsps.
Parsley Flakes                 2 tbsps.
Vegetable Stock                6 cups
Light Cream                    2/3 cup


Method
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• In a frying pan, melt half the butter over medium heat. Add the mushrooms & sautee well. Now season the mushrooms with salt and pepper powder. Cook untill they are golden, stirring occassionally. Once the mushrooms start to color, remove from heat. 
• In the same saucepan, melt the remaining butter and add finely chopped onion. Cook until onions are softened. Now add the flour and continue cooking for another 3 mins. on low flame.
• Add the vegetable stock and stir well. Let it come to a single boil.
• Take 2 tbsps. sauteed mushrooms in a plate and keep aside.
• Add the remaining mushrooms to the stock. Reduce heat and cook stirring occassionally for 20 mins. Remove from heat and allow to cool slightly. 
• Once cooled transfer to a blender and puree untill smooth. 
• Return the pureed mixture to the saucepan and cook on low - medium heat and stir in the previously set aside 2 tbsps. sauteed mushrooms to the puree. Add light cream, parsley flakes and cook for about 5 mins. just to let the heat through. Now add lemon juice.
• Donot over boil the soup...Just a single boil and immediately switch off the flame. Adjust seasonings and ladle into warm bowls. Garnish the soup with a little sour cream.
• Fresh Mushroom Soup is ready to be served.

To watch the video please click on the following clip
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Fresh GreenPeppers Soup

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When you see green peppers at a local superstores, then just think of this special soup. Fresh green peppers are especially tasty.Let's cook a special soup.




Ingredients
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Butter                      3 tbsps.
Sour Cream              to garnish
Green Peppers         3 large chopped to small cubes ( deseed inside the green peppers)
Pepper Powder        to taste
Onion                      1 large finely chopped
Salt                          to taste
All-purpose Flour       3 tbsps.
Lemon Juice             1 - 2 tsps.
Chicken Stock          5 1/2 cups
Parsley                     1 tbsp.
Light Cream             1/3 cup

Method
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• Melt half the butter in a large skillet and add green peppers. season with salt and pepper powder and cook over a medium heat for about 10 mins. untill they start to color, stirring occassionally.Once the green peppers become tender and soft, remove from heat.
• Now melt the remaining butter in a saucepan, add chopped onions and cook for 3 mins. intill softened. Stir the flour and cook for another 2 mins. Add chicken stock and stir well.
• Set aside 3 tbsps. of green peppers to garnish at the end. Add the remaining pieces to the pan and cook covered for 20 mins., stirring occassionally.
• Allow the soup to cool slightly, then blend until smooth.
• Return the pureed mixture to the saucepan. Stir in the set aside 3 tbsps. green peppers to this soup, add light cream and parsley. Cook for 5 mins., just to let the heat through. Adjust the seasonings and add lemon juice.
• Ladle the soup into warm bowls and garnish with sour cream.

To watch the video please click on the following clip
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Tomato Soup with Chicken Stock

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Tomato soup is a more complex dish which is served either hot or cold.It can be made from chunks of tomatoes or with the puree.Primarily tomato soup consists of broth or cream.Here I've used chicken stock as a variation.It's quick and easy as it's done in microwave.



Ingredients
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! Diced Tomatoes                             14 oz.
! Chopped Coriander Leaves       1 tbsp.
! Onion                                                  1 medium
! Salt                                                       to taste
! Pepper Powder                                to taste
! Sugar                                                    pinch
! Chicken Stock                                   2 cups
! Cornflour                                            1 tbsp.
! Cooked Rice                                      3 tbsps.
! Butter                                                  1 tbsp.
! Milk                                                      1/2 cup

Method
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• Mix cornflour in cold water and heat the chicken stock till it's hot. Keep them aside.
• Place butter and onion in a large microwave safe bowl. Cover and cook for 4 mins. in microwave.
• Once onions turn transparent add cornflour, salt, pepper powder, pinch of sugar, chopped coriander leaves and place back in microwave and cook for a min.
• Now add diced tomatoes and place back in microwave. Cover and cook for 4 mins.
• Stir halfway through cooking and add milk and cook for another 4 mins. Once done add hot chicken stock and mix well.
• Allow it cool slightly. Once cooled blend till pureed consistency. Sieve the puree to extract thin liquid.
• Once liquid is attained, stir in the cooked rice and reheat the soup uncovered for 4 mins.
• Tomato Soup is ready to be served with chopped coriander leaves.

To watch the video please click on the following clip
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Tomato Soup

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Preparing homemade soup with fresh ripe tomatoes, makes the taste of this soup subtle and complex.Especially in winter tomato soup makes us feel warm.To get the best flavor, this soup needs to be made with ripe tomatoes.



Ingredients
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! Tomatoes                 6
! Garlic Pods              2
! Onion                    1 medium
! Carrot                   1
! Olive Oil                1 tbsp.
! Water                    3 cups
! Light Cream              3 tbsps. + to garnish
! Salt                     to taste
! Black Pepper Powder      to taste

Method
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• First peel the skin of tomatoes and cut them in half. Scrape the seeds into a sieve and set over a bowl to extract juice. Reserve the juice and discard the seeds. Now chop the tomatoes into large chunks.
• Heat oil in a large saucepan and add onion, carrot and cook on medium to low heat for 3 mins. Stir occasionally.
• Add tomatoes and garlic and cook for another 2 mins. When the tomatoes are tender, pour the tomato juice which was sieved through the seeds and give a good stir. Now add water and let it simmer for 30 - 35 mins. untill all the vegetables are well cooked.
• Cover with lid and cook on low heat. After half hour turn off the heat and let cool. Once slightly cooled, puree the liquid in a blender.
• Return the pureed liquid to the saucepan and cook on medium heat. ( Do not allow it to boil, just let it heat through. )
• Add light cream, sprinkle in salt and pepper powder and mix well. Turn off the heat and ladle the soup into a bowl.
• Swirl light cream on top and serve hot Tomato Soup immediately.

To watch the video please click on the following clip
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Wholesome Carrot Soup

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Carrots can be eaten in many ways.While eating raw carrots,care should be taken to wash them thoroughly.In India carrots are used in salads,gravies,rice items,dals,curries and desserts to juices.Soups were first introduced to Indians by the British.Now,everyone enjoys the taste of natural goodness of vegetables by having soups as an appetizer.Soup makes us feel light and nourishing.

Ingredients
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! Light Fresh Cream    3 tbsps.
! Carrots                        1 lb.
! Coriander Leaves      3 tbsps.
! Onion(small)              1
! Salt                              to taste
! Pepper Powder          2 tsps.
! Chicken Stock            1 ltr.
! Butter                         2 tsps.
! Vinegar                       2 tbsps.
! Sugar                          1 tsp.


Method
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• Wash and finely dice carrots.Finely chop onions and coriander leaves and keep aside.Take chicken stock in a pot and heat till it's hot.Set it aside.
• Preheat a deep pot and drop the butter and onions and sautee well till the onions are light pink.Now add the carrots and stir well  for 4 mins. till the rawness disappears.
• Add the hot chicken stock to it and simmer on low heat for 15 mins.Then remove and let cool.
• Now blend the cooked carrot mixture in a blender and pour the carrot puree back into the pot and place on a medium heat.Add vinegar,pepper powder,sugar and salt.
• Lower the heat and mix well.Cook for few minutes before turning off the heat.
• Pour in the fresh cream and sprinkle with coriander leaves.
• Serve hot Carrot Soup with crunchy crackers.