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Salt and Pepper: Cream of Mushroom Soup

Pumpkin soup can be made with pumpkin or butternut squash. The ingredients are chopped and simmered until tender, then blended into a smooth soup. Cream or milk is stirred in and salt and pepper are used to season the soup. It makes about 4 servings and is served with crusty bread.

Uploaded by

Kandi Zuen
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56 views2 pages

Salt and Pepper: Cream of Mushroom Soup

Pumpkin soup can be made with pumpkin or butternut squash. The ingredients are chopped and simmered until tender, then blended into a smooth soup. Cream or milk is stirred in and salt and pepper are used to season the soup. It makes about 4 servings and is served with crusty bread.

Uploaded by

Kandi Zuen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PUMPKIN SOUP

Ingredients
pumpkin (any type) OR butternut squash ,
1 onion, sliced (white, brown, yellow)
2 garlic cloves , peeled whole
3 cups (750ml) vegetable or chicken broth/stock , low sodium
1 cup (250 ml) water
▢Salt and pepper
FINISHES:
, half and half or milk
Instructions

Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm /
1.5" chunks.
Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a
boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) -
about 10 minutes.
Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty
bread!
Recipe Notes:
1. Pumpkin - ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid
levels in the video as a guide for quantity.
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow
recipe as is.
2. Cream - cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without - I
often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
3. Pureeing - you can use a blender BUT you must make sure that the soup is cooled slightly before blending it,
otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off
the blender when you start blending it).
4. Flavour variations - see in post for list of suggestions, including quantities.
5. Nutrition per serving, assuming 4 servings and made with cream.

Cream of mushroom soup


INGREDIENTS
2 tablespoons butter
1 tablespoon oil
1 onions diced
1 cloves garlic minced
1 fresh brown mushrooms sliced
1 teaspoons chopped thyme divided
1/2 cup Marsala wine (any dry red or white wine)optional
3 tablespoons all-purpose flour
2 cups low sodium chicken broth or stock
1-2 teaspoons salt adjust to taste
1/2-1 teaspoons black cracked pepper adjust to taste
1/2 cup heavy cream or half and half (sub with evaporated milk)
Chopped fresh parsley and thyme to serve
INSTRUCTIONS
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes
until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3
minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a
boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and
pepper to your taste.

BROCCOLI CHEESE SOUP


INGREDIENTS
1/4 cup butter
1 onion, chopped
4 cloves garlic, finely chopped or minced
1/4 cup all purpose flour (or plain flour)
2 cups good-quality low sodium chicken stock
2 cups half-and-half, (or evaporated milk or regular milk)
3/4 teaspoon salt, or more to your taste
1/2 teaspoon cracked black pepper, or more to your taste
1 teaspoon vegetable stock powder (or chicken bouillon powder)
1 teaspoon garlic powder
(250grams) broccoli florets, cut into small pieces
1 large carrots, peeled and grated
1/4 cup low fat sharp cheddar cheese

INSTRUCTIONS
Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2
minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes
or until golden brown.
Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to
combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard
powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while
stirring occasionally.
Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely
tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if
desired.

Serve with bread rolls!

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