RECIPE FOR HOT MUSHROOM DIP - Soup Recipes

INGREDIENTS
6 strips Bacon, cooked and crumbled
3/4 lb Fresh mushrooms, sliced
1 Small onion, finely chopped
8 oz Cream cheese
2 Tbs Butter
1/2 cup Sour Cream

HOW TO COOK HOT MUSHROOM DIP:
In a frying pan, cook onion and mushrooms in butter until tender. Add cream cheese and cook over medium-low heat stirring frequently until melted. (this should take about 5 minutes.) Turn off heat and stir in sour cream and bacon. Place in serving dish and serve immediately.

LEMONY CHICKEN SOUP WITH SPINACH

Ingredients:
3 pound - chicken parts, preferably thighs, skinned
3 - large ribs celery, cut into 1-inch slices
4 - large carrots, peeled and cut into 1-inch chunks
3 & 1/2 cups - thinly sliced leeks or coarsely chopped onions
1 & 1/2 pounds - fresh spinach, trimmed, chopped, and thoroughly rinsedor two 10-ounce packages frozen chopped spinach
4 cups - chicken broth
1 tbsp - butter or oil
1/2 cup - pearl barley, rinsed
2 - large bay leaves
1/4 tsp - dried thyme leaves
1/4 cup - minced fresh dill
4 to 5 tbsp - freshly squeezed lemon juice (from 2 juicy lemons)
4 cups - water
salt to taste
HOW TO COOK:
Over medium-high heat, heat the butter in the cooker until it begins to foam.
Cook the leeks, stirring frequently, until they soften, about 5 minutes.
(If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.)
Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme and salt.
Lock the lid in place.
Over high heat, bring to high pressure.
Lower the heat to maintain high pressure and cook for 12 minutes.
Quick-release the pressure by setting the cooker under cold, running water.
Remove the lid, tilting it away from you to allow any excess steam to escape.
With a slotted spoon, transfer the chicken parts to a cutting board.
Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.
Spoon off any fat visible on the surface.
Remove the bay leaves and discard.
Stir in the chicken broth and salt to taste and bring to a boil.
Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.
When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces.
Return to the cooker.
When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice and salt to taste.
FOR MORE SOUPS CLICK HERE.

TOMATO SOUP

Ingredients
Tomatoes 600 gms.
Chopped ginger 1 tbsp.
Chopped garlic 1 tbsp.
Whole garam masala 1 tbsp.
Bay leaf 2 no.
Chopped green coriander 1 tbsp.
Cumin seeds 1 tsp.
Sugar (optional) 1 tbsp.
Oil 1 tbsp.
Green chili 2 no.
Salt As per taste

Method
1. Wash and cut tomatoes into quarters
2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam masala. Add 5 cups of water
and bayleaf. Bring to a boil.
3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
4. Strain the mixture with a soup strainer.
5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
6. Bring it to a boil, add sugar if it is very sour.
7. Serve hot, garnished with chopped green coriander leaves.

FOR MORE SOUP RECIPES CLICK HERE.