Sugar and Spice | Sunday Observer

Sugar and Spice

Hello Readers,

It is good to be with you again on yet another week. As we all know, soups and broths can be delicious and nutritious. Today, ‘Sugar & Spice’ brings you three recipes for a broth and two soups for you to make and enjoy.

Happy cooking,


MUSHROOM SOUP

INGREDIENTS

100 gms white, fresh mushrooms,50 gms butter or margarine,01 litre chicken stock,150 ml milk,50 gms flour, 25 gms chopped parsley, salt and pepper to taste

Method

Prepare the chicken stock and keep it warm. Gently cook the sliced onions, leeks (white),and celery with the margarine or butter in a thick bottomed pan. Do not brown the vegetables. Cook over a gentle heat to a sauce like texture. Do not brown.

Remove from the heat, cool slightly, place pan back on fire and gradually mix in the hot chicken stock and bring to the boil while stirring. Add the washed , chopped mushrooms and simmer for 45 minutes. Remove from heat and allow to cool.Liquidise the mixture and strain through a medium sized strainer. Place the soup in a clean saucepan and re-heat. Add milk Re-boil. Correct seasoning and consistency. Garnish with chopped parsley. Serve hot.


CHICKEN SOUP

INGREDIENTS

100 gms onions and leeks (white) , 50 gms flour, 01 litre chicken stock, (kept warm) 50 gms butter or margarine, 200ml fresh milk, salt and pepper to taste, 50 gms cooked chicken

Method

Gently cook the sliced onion, leeks and celery in a thick bottomed pan with the butter or margarine without browning. Mix in the flour,cook over gentle heat to a saucy texture. Do not brown. Cool slightly,gradually mix with the hot, chicken stock. Bring to the boil while stirring. Simmer for 45 minutes. Skim. Pass firmly through a fine strainer. Return to a clean pan and reboil. Add the milk. Add the co oked, diced chicken and correct seasoning. Serve warm.


MUTTON BROTH

INGREDIENTS

200 gms mutton (with bone), 01 litre water,25 gms barley, 250 gms vegetables (caarot, leeks (white),celery, turnip, 4 tsp chopped parsley

Method

Place the piece of mutton (with bone) in a saucepan and cover with cold water. Bring to the boil quickly, remove pan from fire and wash the mutton well under running water. When the mutton is washed well place in a pan and bring to the boil. Skim the foam like substance on top to remove all unnecessary things. Add the washed barley and cook over a low fire for one hour. Cut all the vegetables into small squares and cook till tender. Then remove the mutton from the pan and cool it. Remove the bone and all fat and dice the mutton and add to the broth. Correct the seasoning and skim off all the parsley.Keep on the fire for a few more minutes.

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