Ingredients:

• 1 pound prime ground beef
• ½ cup finely chopped red onion
• 6 cups rich beef stock
• 14 ounces fresh chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1 teaspoon traditional Worcestershire sauce
• ½ teaspoon crushed oregano
• ½ teaspoon dried sweet basil
• 1 ½ cups uncooked elbow pasta
• 1 ½ cups quick-freeze garden vegetables

Directions:

1. In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent.
2. Skim off any extra fat, ensuring a lean soup base.
3. Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil.
4. Stir this mixture with love and let it come to a gentle boil.
5. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
6. As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot.
7. Allow them to simmer for roughly 8 minutes.
8. The pasta should be tender to the bite but still hold its shape.
9. Season with salt and freshly cracked pepper as per your palate.
10. Give it a good stir.
11. Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop.
12. Serve with warm crusty bread for a meal that wraps you in warmth.

Ingredients

• 1 pound (450g) fresh mushrooms (button, cremini, or a mix), cleaned and sliced
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, for garnish

1. Prepare the Mushrooms
   Begin by cleaning and slicing the mushrooms.
   To do this, gently wipe them with a damp paper towel or brush to remove any dirt.
   Avoid rinsing mushrooms under water, as they can absorb excess moisture and affect the soup’s texture.
2. Sauté the Mushrooms
   In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat.
   Add half of the sliced mushrooms, cooking until they start to brown and release their moisture (about 5-6 minutes).
   This step adds depth to the soup as browning enhances the mushroom flavor.
   Remove the browned mushrooms from the pot and set aside.
   These will be used as a garnish, adding a textural contrast to the creamy base.
3. Cook the Base
   In the same pot, add the remaining butter and let it melt.
   Add the onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   This brings a slight sweetness that balances the earthy mushrooms.
   Add the garlic and thyme, stirring for about 1 minute until fragrant.
4. Add the Mushrooms and Flour
   Add the remaining half of the sliced mushrooms to the pot and cook until they begin to soften, about 3-4 minutes.
   Sprinkle the flour over the mushroom mixture, stirring well to coat the ingredients evenly.
   This will thicken the soup and give it that luscious, creamy consistency.
   Cook for 2 minutes, stirring frequently, to eliminate the raw flour taste.
5. Simmer with Broth
   Slowly pour in the broth, stirring to dissolve any lumps from the flour.
   Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 15 minutes.
   This simmering stage allows the flavors to meld together beautifully.
6. Blend for Creaminess
   After the soup has simmered, use an immersion blender to blend the soup until smooth.
   If you prefer a chunkier texture, blend only part of the soup, leaving some mushroom pieces whole.
   Alternatively, carefully transfer the soup to a blender in batches, blending until smooth, then return it to the pot.
7. Add Milk and Cream
   Once the soup is blended to your desired consistency, add the milk and heavy cream, stirring well to incorporate.
   Bring the soup back to a gentle simmer, being careful not to boil, as this can cause the cream to separate.
8. Season to Taste
   Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
   The seasoning should enhance the natural mushroom flavors without overpowering them.
9. Serve with Garnish
   Ladle the creamy mushroom soup into bowls and top with the reserved sautéed mushrooms for texture.
   Garnish with freshly chopped parsley or chives for a pop of color and a touch of freshness.

Additional Tips and Variations

Add a Splash of White Wine:
For an extra depth of flavor, add ¼ cup of dry white wine after the onions and mushrooms are cooked, allowing it to reduce before adding the broth.
Mushroom Variety:
Feel free to experiment with different types of mushrooms, like shiitake or portobello, to add complexity to the soup’s flavor profile.
Vegan Option:
Substitute the butter with a plant-based butter, use coconut cream or cashew cream in place of heavy cream, and opt for vegetable broth.

Ingredients:

• 2 lbs, 8oz frozen strawberries
• 16 ounces heavy cream
• 2 ounces sour cream
• 3 ounces yogurt
• 1/2 cup sugar
• 1/2 lb fresh strawberries

Method of Preparation:

1. Mix strawberries, sugar, heavy cream, sour cream and yogurt
2. Beat slowly until well mixed and smooth consistency
3. Chill, shake well before serving
4. Garnish with fresh strawberry halves

Ingredients:

• 7 peeled and cubed potatoes
• 3 tablespoons butter
• 1 pinch onion flakes
• 2 tablespoons flour
• ½ cup milk
• ½ cup water
• Salt and pepper to taste
• 2 tablespoons bacon grease (optional)

Directions:

1. Place peeled and cubed potatoes in a pot.
2. Fill the pot with water until it’s about 2 inches above the potatoes.
3. Bring the water to a boil.
4. Cook the potatoes until they’re fork-tender but not falling apart.
5. Reduce the heat to low.
6. In a separate bowl, whisk together flour and half a cup of water until the flour dissolves.
7. Gradually add the dissolved flour mixture to the pot with the potatoes, stirring constantly.
8. Allow it to simmer briefly to thicken.
9. Adjust the thickness by adding more flour for thickness or more water for a thinner consistency.
10. Season the mixture with milk, salt, pepper, onion flakes, and butter or bacon grease (optional) to taste.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 350 kcal | Servings: 4

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, chopped
• 6 garlic cloves, minced
• 2 (28-ounce/794g) cans whole peeled tomatoes
• 3 cups water or chicken stock (720ml)
• 1 tablespoon granulated sugar
• ½ teaspoon ground black pepper
• Salt to taste
• ¾ cup heavy cream (180ml)
• Fresh basil, chopped

Instructions

1. Saute Onion and Garlic:
   1. In a large Dutch oven, combine olive oil and butter.
   2. Heat over medium heat until the butter is melted.
   3. Add the chopped onion.
   4. Cook, stirring frequently, until softened, about 8 minutes.
   5. Stir in the minced garlic and cook for another 5 minutes or until very fragrant and just starting to brown.
2. Add Tomatoes and Stock:
   1. Add the whole peeled tomatoes to the pot.
   2. Swirl the cans with some of the chicken stock to get the rest of the tomato juices and pour into the pot with the remaining stock.
   3. Stir in the granulated sugar and black pepper.
   4. Bring to a boil, about 10 minutes.
   5. Reduce the heat to medium-low and continue simmering for 30 minutes, stirring occasionally.
3. Blend and Season:
   1. Remove from the heat.
   2. Using an immersion blender, pulse the soup to break up the tomatoes a bit or until your desired consistency. (Avoid using a high-speed blender as blending olive oil can turn it bitter. Alternatively, mash with a potato masher to break up the tomatoes.)
   3. Taste and add salt, if needed.
4. Finish and Serve:
   1. Stir in the heavy cream.
   2. Serve immediately topped with fresh chopped basil.
   3. Enjoy your delicious homemade tomato soup!

Ingredients:

• 1 1/4 cup Long Grain Rice, uncooked
• 14.5 oz can of Beef Broth
• 10.5 oz can of French Onion Soup
• 1 stick of Butter, cold
• Fresh parsley for garnish

Directions:

1. Preheat and Prepare:
   1. Preheat your oven to 425 degrees F.
   2. Meanwhile, take an 8×8 inch pan and evenly spread the uncooked rice at the bottom.
2. Layering Flavors:
   1. Pour the beef broth over the rice, ensuring it’s evenly distributed.
   2. Follow this by pouring in the French onion soup, infusing the rice with its savory essence.
3. Adding Richness:
   1. Slice the cold butter into pats and layer them evenly over the rice and soup mixture.
   2. This adds a rich, buttery flavor that melds beautifully with the savory notes of the soup.
4. Baking Brilliance:
   1. Cover the dish with tin foil and place it in the preheated oven.
   2. Let it bake for 25 minutes, allowing the flavors to meld and the rice to absorb the liquid.
5. Final Touch:
   1. After 25 minutes, remove the tin foil, return the dish to the oven, and bake for an additional 25 minutes, or until the rice is tender and the top is golden brown.
6. Garnish and Serve:
   1. Once baked to perfection, sprinkle the dish with fresh parsley for a pop of color and freshness.
   2. Serve warm alongside your favorite main course.

Nutritional Information:

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
Calories: 191 kcal per serving

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4

Ingredients:

• 1 pound button mushrooms (keep 1 cup aside for garnish)
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 2 teaspoons dried dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/5 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare Ingredients:
   1. Clean and slice the mushrooms, setting aside 1 cup for garnish.
   2. Dice the onions.
   3. Chop the fresh parsley.
2. Cook Mushrooms and Onions:
   1. In a large pot, melt the butter over medium heat.
   2. Add the diced onions and cook until translucent, about 5 minutes.
   3. Add the sliced mushrooms (except for the reserved 1 cup) and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Season the Soup:
   1. Stir in the dried dill, Hungarian sweet paprika, and soy sauce, cooking for another 2 minutes to enhance the flavors.
4. Add Liquid Ingredients:
   1. Pour in the whole milk and vegetable broth, stirring to combine.
   2. In a small bowl, whisk together the cornstarch with a few tablespoons of water to create a slurry.
   3. Pour the slurry into the soup, stirring constantly to prevent lumps from forming.
5. Simmer the Soup:
   1. Bring the soup to a gentle simmer and cook for about 10-15 minutes, allowing it to thicken slightly.
6. Finish the Soup:
   1. Stir in the sour cream and lemon juice, adjusting the seasoning with salt and pepper to taste.
   2. Add the reserved sliced mushrooms and fresh parsley, cooking for an additional 2-3 minutes until the mushrooms are tender.
7. Serve:
   1. Ladle the creamy mushroom soup into bowls.
   2. Garnish with a sprinkle of fresh parsley.
   3. Serve hot and enjoy the comforting flavors of this delicious soup!

Ingredients:

• 2 potatoes
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ cup vegetable broth
• 1 cup water
• 1 tbsp olive oil
• 1 onion
• 4 cups cabbage (about 1/4 of a cabbage)
• ½ teaspoon thyme
• ½ cup cream

Directions:

1. Peel and dice the potatoes.
2. Add to a saucepan with salt, pepper, vegetable broth, and water.
3. Bring to a boil and cook for 10-15 minutes until the potatoes are tender.
4. While the potatoes cook, dice the onions and cut the cabbage into thin slices.
5. Once the potatoes are done, pour the potato mixture into a blender and set aside to cool.
6. Reduce the heat on the saucepan to medium-low and add the olive oil.
7. Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
8. Blend the potato mixture in the blender until smooth.
9. Return the potato mixture to the saucepan and mix with the cabbage.
10. Add the cream and heat on low for 5 minutes.
11. Sprinkle with some more pepper and thyme before serving.

Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe Tips:

For a richer flavor, you can add some crispy bacon or shredded cheese on top before serving.
Enjoy this Colcannon Soup with some crusty bread for a complete meal experience.

Description

Egg Drop Soup is a classic Chinese soup that’s simple, quick to prepare, and deliciously comforting. It features a clear, savory broth with silky ribbons of beaten eggs, often enhanced with green onions and seasonings. This light yet satisfying soup can be served as a starter or enjoyed on its own. Egg Drop Soup is a timeless and versatile dish that’s both nourishing and flavorful. Its simplicity and quick preparation make it a popular choice for a comforting meal or side dish.

Ingredients

• 4 cups chicken broth
• 2 eggs, beaten
• 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
• 2 green onions, thinly sliced
• Salt to taste
• A pinch of ground white pepper
• Optional: 1 teaspoon sesame oil for added flavor

Instructions

1. Heat the Broth:
   1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. Thicken the Soup:
   1. Stir in the cornstarch mixture to the simmering broth until the soup is slightly thickened.
3. Add the Eggs:
   1. Slowly pour the beaten eggs into the soup, stirring gently in one direction to form egg ribbons.
4. Season the Soup:
   1. Add the sliced green onions, salt, and white pepper to the soup.
   2. Drizzle with sesame oil if using.
   3. Stir well.
5. Serve:
   1. Serve the soup hot, immediately after cooking.

Notes

For a clearer soup, strain the broth before adding the cornstarch mixture.
Adjust the seasoning according to taste, and feel free to add more vegetables like mushrooms or tofu for a heartier version.

Details

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Soup
Method: Simmering
Cuisine: Chinese
Diet: Omnivore

Nutritional Facts (per serving, approximate)

Calories: 70 kcal
Protein: 5g
Fat: 3g
Carbohydrates: 5g
Fiber: 0g
Sodium: 800mg

• 500 ml haricotbone
• water
• 25 ml olie
• 2 uie of preie, gekap
• 3 wortels, gekap
• 3 selderystingels, met blare gekap
• 2 aartappels, in blokkies gesny
• 625 ml kool, gerasper
• 150 ml groenbone, in stukkies gesny
• 3 biefekstrak blokkies
• 500 ml kookwater
• 4 middelslag tamaties, in blokkies
• 12.5 ml sout
• 2 ml peper
• 2 liter water (ongeveer)

1. Week die haricotbone oornag in water.
2. Dreineer dit en bedek dit met 1 liter vars water.
3. Kook die boontjies tot sag.
4. Verpulp die bone of druk dit fyn.
5. Verhit die olie en soteer die groente, behalwe die tamaties ongeveer 15 minute lank daarin totdat dit sag is.
6. Roer dit aanhoudend sodat dit nie aanbrand nie.
7. Los die biefekstrakblokkies op in die kookwater en voeg dit saam met die tamaties en geurmiddels by die groente.
8. Voeg ook die bone by.
9. Plaas die deksel op en laat prut ongeveer 30 minute lank.
10. Vul die vloeistof aan as dit wegkook.
11. Daar moet ongeveer 2 liter sop wees.

Nota: O – en ek het die 3 beef blokkies met 1 vegetable stock pod vervang.
En ook nie ekstra sout bygesit nie.

Translation

Thick Vegetable Soup

• 500 ml haricot beans
• water
• 25 ml of oil
• 2 onions or leeks, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped with leaves
• 2 potatoes, diced
• 625 ml cabbage, grated
• 150 ml green beans, cut into pieces
• 3 beef extract cubes
• 500 ml of boiling water
• 4 medium tomatoes, diced
• 12.5 ml of salt
• 2 ml of pepper
• 2 liters of water (approx.)

1. Soak the haricot beans in water overnight.
2. Drain it and cover it with 1 liter of fresh water.
3. Cook the beans until soft.
4. Pulp the beans or crush them.
5. Heat the oil and saute the vegetables, except the tomatoes, for about 15 minutes until they are soft.
6. Stir it constantly so it doesn’t burn.
7. Dissolve the beef extract cubes in the boiling water and add them to the vegetables along with the tomatoes and seasonings.
8. Also add the beans.
9. Put the lid on and let it simmer for about 30 minutes.
10. Top up the liquid if it boils away.
11. There should be about 2 liters of soup.

Note: Oh – and I replaced the 3 beef cubes with 1 vegetable stock pod.
And no extra salt added either..