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text 2017-04-02 19:45
Sunday Soup

Time for another soup post, me thinks.

 

The last few weeks have been quite odd and somehow the sodding cold I caught while travelling provided some unexpected relief from thinking abut my father's passing a couple of weeks ago.

Now, the cold has finally buggered off, and not only am I finally getting back to sleeping and exercising, but I can also taste delicate flavours again.

 

So, what better way to celebrate than with some home-cooked cream of mushroom soup?!

 

I used the following recipe (which I first found here):

 

Ingredients ~

  • 4 Tablespoons butter
  • 1 cup chopped mushrooms
  • ½ cup chopped onions
  • ¼ cup all-purpose flour
  • 2 cups milk, warmed (depending on your heart condition, feel free to substitute whole milk, half and half  or whole cream–any combo adding up to 2 cups is fine)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt

Method ~

Melt the butter in a medium saucepan over medium heat. Add the mushrooms and onions and sauté until the onions release their liquid and are softened, about 5 minutes. Add the flour and continue to cook for a minute or two (mixture will be very stiff). Slowly add the milk, whisking constantly. Add the cayenne pepper and the salt. Bring the mixture to a boil. Cook for about 2 minutes, or until the soup is slightly thickened.

 

And this is how it turned out:

 

 

N.B. I like my soups thick-ish, but a little more milk would thin this down further if needed.

 

Happy (Soup) Sunday!

 

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text 2017-04-02 19:00
Sunday, We Soup!

So, the last couple Sunday soups have been kind of quick and easy, today I decided to make myself work for it :)

You're going to need a decently stocked pantry and some time on your hands for this one. However, there's BEER in this and the final product was delicious.

 

 

 

 

 

 

I really suggest finding and using Smoked Paprika over normal Paprika, it makes quite a difference. I also love Smoked Paprika (great spice to mix with others for shrimp tacos). Make sure you have enough, this calls for 2Tbs of cumin. 

Spike is my favorite go to for salt free seasoning, if you make vegetarian/vegan recipes you'll use it a lot. 

 

 

It was kind of...odd adding the spices to an empty pot and then pouring a beer in there (bf looked over with raised eyebrows). 

 

 

 

 

Remember that well stocked pantry I mentioned? Yeah, unless you're a doomsday prepper, you'll probably have to plan this one out. How many times do you really get to mix beer, maple syrup, and liquid smoke though in your life? YOLO.

 

 

 

Since we're adding the kitchen sink into this chili, don't forget your walnuts!

 

 

Secret:  I'm not a vegan but I like eating meatless meals at least twice a week. However, you'll pry my cheese out of my cold dead hands. The bf can't eat chili without sour cream, I don't know, I think it's a DNA thing.

 

 

Definitely don't forget your avocado for this, adding this topping Makes this chili. 

 

All in all, this probably took 2hrs for me to make, but unless you're the Von Trapps, you'll have plenty of leftovers and we all know chili is better the next day :)

 

*With warmer temps hitting my neck of the woods, I think I'm going to change Sunday Soup to Sunday Salad. I'm kind of a seasonal eater and one of those freaks who love salads. If you're a freak like me, I'd love for you to join along and show me your salads next first Sunday of the month! 

 

 

 

 

 

 

 

 

 
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text 2017-03-05 19:39
Sunday Soup

There may be something in the air tonight because it's not just Whiskey who has had a craving for soup today. 

 

I met up with a friend for gelato earlier - apparently meeting for gelato on Sunday is becoming a thing - she was talking about soup she made earlier today. What can I say, soup's been on my mind for the rest of the afternoon....

 

So, here is what I ended up with: I just wanted something easy and filling, that I could make with ingredients that I already had at home. 

 

I roasted some sweetcorn with smoked paprika for a bit, then added it to other veg (celery, onion, carrot, a red pepper, and a potato). Let it boil with a bay leaf, salt, black pepper, rosemary for a bit, then blitzed it. 

 

 

The smoky goodness of the soup goes nicely with some cheesy topping. 

My sides are slices of bread topped with humus. 

 

It's a really simple soup, but I'm loving it.

 

Happy (Soup) Sunday All!

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text 2017-03-05 18:00
Sunday, We Soup!

I feel like I'm finally back to 100% after my bout with the flu but I still wanted something that was quick and easy to make. With that desire in mind and my love of shrimp, I decided on this recipe:

 

 

 

 

 

Since I live in a landlocked state, I must unthaw my shrimp. So envious of you fresh seafooders.

 

 

There really isn't a lot to this soup and I don't add the onion but you'll see my extra lemon because, garnish!

 

 

 

Doesn't look the most appetizing but hang in there, folks.

 

 

Start licking your chops, pescetarians!

 

 

 

I don't usually add parsley when it calls for it, because meh, but I would suggest it for this soup, did add a little something to it. 

 

 

The recipe calls for a "pinch" of red pepper flakes, I added a teaspoon because I'm a wild child. With the extra squeezed lemon juice, this had a very pleasing flavor. I liked my other shrimp soup better but for how easy this was to make, you can't beat it :)

 

Show me your soups!

 

 

 

 
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text 2017-02-06 23:33
Sunday, Errr, Monday, We Soup!

I missed my Sunday soup post yesterday because of the Super Bowl (Boo, Patriots) but put down your pitchforks, I have not abandoned ye'! I'm souping tonight and you are all invited!

 
Now if the name hasn't alerted you, you are going to want to like avocados for this one.
 
 
 
Behold! Thy bounty of avocados! And cilantro, green onions, and limes. BUT most importantly, AVOCADOS.
 
 
Slab of skinless chicken breast. Don't worry no nipple, FCC should let me be.
 
 
My shredded up chicken always brings the paws to the yard.
 
 
There's not a lot to this soup, but it makes it easier to make :)
 
 
Toppings. $2 tortilla chips, I run a classy joint.
 
 
Finished product. This said it made about 6 servings. I'm calling shenanigans on that. I'd say 2 to a very orphanage 4. I've also never met a serving size that could respect my hunger, NEITHER HERE NOR THERE. 
If you laugh in the face of serving sizes like moi, I'd say you could get away two avocados, unless you have avocado running through your bloodstream. My bowl was packed. This was super good, buy the extra lime for extra lime-y topping, makes it taste even better. This would also be a wonderful summer soup, if you're into that sort of thing, which you totally should be. 
 
Don't be shy, show me your soups!
 
 
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