Home » Howto & Style » [EN] Mushrooms Soup / حساء الفطر – CookingWithAlia – Episode 660

[EN] Mushrooms Soup / حساء الفطر – CookingWithAlia – Episode 660

Today we are making a creamy mushroom soup. so earthy, so creamy, so yummy. Bon appetit!
RECIPE: https://goo.gl/oEYZSh

600 grams (1.5 pound) mushrooms
1 potato, peeled and cut into cubes
1 onion, finely chopped
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon fresh thyme
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
A pinch of grated nutmeg
1 liter water

1- In a large saucepan over medium heat, heat the olive oil and butter until melted, then add the onions, salt and pepper and cook for 3 minutes.
2- Add the mushrooms and cook for 5 minutes, stirring regularly with a wooden spoon.
3- Add the potatoes, thyme, and nutmeg and continue cooking for 5 minutes until the mushrooms are golden.
4- Cover with water and cook for 15 minutes until the potatoes and mushrooms are tender.
5- Drain the vegetables and keep the cooking water, place them in a bowl, and using a blender, mix until you have a smooth texture.
6- Add the cooking water little at the time while mixing until you reach the desired consistency.
7- Put back in the saucepan, bring to a boil for 2 minutes and serve immediately.

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Richbond Cookies / حلوة الريشبوند – CookingWithAlia – Episode 798

Richbond cookies are cookies from my childhood. I remember my grandmother tasking me for dipping them in apricot jam and rolling them in coconut! My fingers were also covered with this yummy mix and ended up licking them multiple times. LOL. I gave a twist to this cookie by adding some cardamom in the dough and switching the jam to pineapple instead of apricot! And the video bring a fresh modern perspective to this very classic Moroccan cookie. yummy!!! RECIPE: https://www.cookingwithalia.com/798-richbond-cookies/ INGREDIENTS: For the dough: 2 eggs 70 grams (1/3 cup) granulated sugar 1 tablespoon vanilla extract 80 milliliters (1/3 cup) vegetable oil 1 teaspoon baking powder 1 pinch of salt 1/2 teaspoon ground cardamom (optional) 300 grams (2 cups) all-purpose white flour For decoration: 100 grams (3.5 oz) pineapple jam (or apricot) 3 tablespoons orange blossom water 125 grams (4.4 oz) dried unsweetened finely shredded coconut DIRECTIONS: Step 1: Preparing the dough 1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined. 2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained. 3- Start shaping the cookie dough into small balls the size of walnuts. 4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper. 5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top. 6- Remove the cookies from the oven and allow to cool completely. Step 2: Decoration 7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix. 8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allow the cookies to absorb the liquid and become soft and tender in the mouth. 9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!

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