Delicious Mushroom Soup

This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast.

Step: 1

Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.

Step: 2

Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.

Step: 3

Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Per Serving: 70 calories; protein 2g; carbohydrates 7.9g; fat 3.6g; sodium 344.6mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.