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Easiest way to make cream of mushroom soup

Cream of Mushroom Soup

This cream of mushroom soup is easy and delicious. It is great all year round but especially now that the weather will be getting colder.  There are numerous benefits to making this soup, including the fact that mushrooms are high in antioxidants that helps the body to improve its immune system and keep your skin healthy.

An added benefit is that this soup can also help you to decrease your risk for cancer as well as improve your body’s ability to fight off toxins overall.  This recipe will serve 4-6 people.

Ingredients

1tsp Salt

1tsp Black Pepper

1tsp of Crushed Garlic

2 Tablespoons of Margarine/ 2 pats of Butter

8 oz Package of Mushrooms

1 Large onion

2 Ribs of Celery

1 Beef Bouillon Cube

¼ cup of Cooking Red Wine or Sherry

3 cups of vegetable stock

½ cup of milk or cream

Method

Rinse and clean the entire package of mushrooms, slice them and set them aside in a bowl, then dice the onion and celery. Add 1 tablespoon of oil and 2 tablespoons of margarine to a medium size pot, then add all of the diced vegetables to the pot with 1 teaspoon of garlic.

Sautee gently on medium high heat until the vegetables become tender, the mushrooms brown, and the onions become translucent. Add 1 Bouillon cube to the vegetables then add ¼ cup of red wine or sherry. Give everything a quick stir then add 3 cups of stock and let the soup simmer coming to a boil for 20-30 minutes.  Let the soup cool then blend in a blender until smooth. Return soup to the pot then add milk and simmer for 5 minutes.

If you wish to make your own stock, there is an easy recipe below that you can try.

Homemade Vegetable Stock

3 cups of water

1 tablespoon of butter

1 celery rib

1 small onion

1 tablespoon of salt

1 tablespoon of pepper

Instructions

Dice celery and onion then add them to the pot with remaining ingredients. Let the contents simmer for 20 mins.

Soup’s on!

Soup’s on in my kitchen no matter what season, and it is easy to make and cheap to make as well.

I love chicken noodle soup as it is my comfort food, served with/without crackers or baguette bread! The soup also stands perfect alone. I find using leftover pre-cooked chicken is the best for flavor and then adding the broth.

It is my mother’s recipe. No matter how hard of a day I have at work, or a hard run, having some chicken soup makes me feel better.  I am told I make a mean soup!

Christine Blanchette’s Homemade Chicken Noodle Soup

Ingredients: 

Chicken pieces.

1 container of Chicken Broth

2 whole carrots

1 small onion

6-8 white mushrooms

Pepper

Pasta – your favorite noodle shape

Directions:

I use left over chicken pieces from a pre-ready cooked chicken.

Take a medium sized pot and cook the whole pre cooked chicken carcass in boiling water

Remove from the water the carcass, and remove the chicken pieces

Add chicken broth

Cut carrots into small pieces

Cut onion into small pieces

Cut mushrooms into small pieces

Add the vegetables to the soup

Add about a handful of pasta or enough to make it thick

Add lots of black ground pepper or to taste

You add whatever other vegetables.

Serves 6 depending on how much you like

Serve and enjoy!

 

 

How to stay warm in this frigid Toronto winter

It was -30 degrees this morning in Toronto with the wind chill, and according to the Weather Network, these temperatures are here to stay. For newcomers and those living on the street, this realization is even more shocking, not to mention dangerous. As Environment Canada puts it, “extreme cold alerts put everyone at risk.”

The City of Toronto has issued its own extreme cold alert, which means additional warming centres and shelter beds become available for those that need it.

Here are some tips to stay warm over the next few weeks:

Layer it up! I’m talking leggings under your pants, undershirts, and sweaters. When you go outdoors, make sure to wear an appropriate jacket that is warm and wind resistant. Pair it with a scarf that covers your entire neck and your face. Hats, mittens, and winter boots are necessary. If you don’t have any of these items, make a trip to the store as soon as possible. There are still some decent boxing day sales on (thank goodness they last for the whole week) and you won’t regret the investment. Don’t worry about your hair or your makeup in this weather. Just get from work to home safely and warmly — no one will care!

Stay indoors if you can! It’s all about reducing your exposure. In these conditions, skin will freeze after 10-30 minutes of exposure to the air. If you are waiting for a bus, for example, this can be problematic. It can also be problematic for drivers, as an increase in freezing temperatures also leads to an increase in black ice. Make sure to limit the time spent outside and talk to your employer about potentially working from home.

Insulate your home! It may be too late to put a plastic wrap around your windows this year, but that doesn’t mean you can’t get creative. If your radiator is battling against a cold front, your home won’t actually warm up. Drape a blanket or sheet over your air conditioner and windows. If you have to use a staple gun to keep the sheet up, so be it. This will create an extra barrier against the cold entering through these crevasses. You can also roll up towels and place them at the bottom of all your doors. Speaking of doors, make sure all your doors are closed so the heat can fill up a space without travelling to great a distance.

Stay active: The more you sit, the colder you will be. Try to move around, even it if is indoors. Do some yoga, walk up and down some stairs, do some jumping jacks, or even just wander around to different rooms in your home. First of all, it’s important not to lose your fitness regime in the winter, so moving at all is a step forward. Second of all, your body circulation will help you retain heat.

Soup and coffee! Thermoses are your friend. Make sure to warm your insides by drinking lots of warm beverages and hot meals. Invest in a good travel thermos to make sure these meals stay hot for hours. I love my travel mug, which allows me to drink hot coffee from 8 a.m. to 11 a.m.!

How are you staying warm going into the New Year? Let us know in the comments below!

Toronto eatin’: leftover turkey soup

Let’s be honest — you can only eat leftover Christmas dinner for a few days before it makes you want to throw up. Even a good turkey sandwich only goes so far. Instead, why not put some turkey aside to make something different. A good turkey soup is perfect for lunches or dinners, and excellent on a cold winter day.

The recipe I’m going to share is for a chicken vegetable soup I make on a regular basis. Just swap our turkey for chicken and you are good to go!

Start by sautéing garlic and a chopped onion in a large pot. Add in chopped vegetables of your choice (carrots, mushrooms, celery). Stir for a few minutes. Add canned corn and green beans. Pour in two cups of chicken broth and some pepper and salt to taste. Since the turkey will already be cooked, add it in last. Shred it up before putting it in the soup.

If you want to make it more of a Minestrone soup, you can add a can of tomatoes. Boil for 15-30 minutes, or until the vegetables are cooked.

In a separate pot, cook a cup of rice. When you are ready to serve the soup, warm it up with a few spoonfuls of rice. By cooking the rice separately, you avoid the starchiness of the liquid. You can substitute rice with potatoes or macaroni noodles, but the cooking process should still be the same.

Green Lentil Soup for St. Patrick’s Day

The day of green! How are you celebrating St. Patrick’s Day (or weekend)? With the cold weather of late, a green soup recipe is the perfect choice for a warm cozy meal. Green lentil soup is hearty and filling, a must-have before embarking on a night of frolicking and drinking. It is easy to make — simply chop various vegetables and along with lentils, let it simmer in the pot until it is ready to eat. It is green, lean, and simply delicious.

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 large yellow onions, chopped
  • 1¼ teaspoons salt, divided
  • 2 tablespoons plus 4 cups water, divided
  • 1 cup French green (Le Puy) or brown lentils
  • 8 large green chard leaves
  • 1 medium Yukon Gold potato, scrubbed
  • 12 cups gently packed spinach (about 10 ounces), any tough stems trimmed
  • 4 scallions, cut into 1-inch pieces
  • 1 tablespoon cumin seeds, lightly toasted and ground (see Tip)
  • ½ teaspoon ground coriander
  • Freshly ground pepper to taste
  • 1 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • ½ jalapeño pepper, minced
  • 1 tablespoon fresh lemon juice, or more to taste

Directions:

  1. Heat oil in pan and add onions until brown. Add two tablespoons of water, reduce heat and cover until onions are caramelized for about 25 to 35 minutes.
  2. Rinse and cook the lentils.
  3. When the lentils have cooked for 20 minutes, add in chard, potato, scallions, and broth. Cover and cook for 15 minutes.
  4. Stir in broccoli, cumin and coriander. When the onions are caramelized, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in one tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired.

Lentils are incredibly healthy and yummy. It is easy to make a homemade soup and any leftovers can be frozen for future use or gobbled up as a St. Patrick’s hangover go-to. Either way, in the chilly March weather, a delectable green soup full of protein and veggies will not be regretted.

Happy St. Patrick’s Day from all of us at Women’s Post!

5 things to do with leftover ham

Your Sunday Easter dinner turned out perfectly — the scalloped potatoes were cheesy and creamy, the vegetables were crisp, and the ham was cooked to utter perfection. But, your guests didn’t eat as much as you expected. Instead of having enough leftover ham for a day or so as planned, you have enough for a few weeks! What to do?

If you’re like me, you can only eat ham and potatoes for so many days before starting to feel sick. Here are five alternatives for those who don’t want to waste all of those fantastic leftovers:

hash-brown-eggs-nests-with-avocado-1
thecookingjar.com

Eggs: Nothing goes better with ham than some good old eggs and cheese. Put some of the ham in an omelette or make little hashbrown nests with some shredded potatoes. After spraying some muffin tins, line it with the potato, crack an egg, and top with diced ham, cheese, and some spinach if you’re feeling healthy. Cook in the oven for 30 minutes at a temperature of 350 degrees.

Betty Crocker
Betty Crocker

Casserole: What’s the easiest way to use leftovers? Throw them all in a casserole dish and let it warm up in the oven. Personally, I like to combine some cooked pasta, peas, corn, onions, ham, and cheese with some mushroom sauce. If you want some more vegetables, feel free to add some carrots or broccoli. This is comfort food at its best.

 

Skinnytaste
Skinnytaste

Soup: One of my favourite meals on a rainy day is split-pea soup, with yellow peas, onions, ham, and bacon. Put all of these ingredients into a pot with vegetable stock, pepper, and garlic, and let simmer for a few hours. I like to puree the soup slightly so that it’s not as thick.

recipe.com
recipe.com

Stirfry: Most of the time I use chicken or beef in my stirfry, but it’s easy to substitute that with ham. Put some cauliflower, broccoli, carrots, bok choy, and pineapple in a skillet with your leftover ham. Cook in some water until the vegetables are mostly cooked and then add some soy sauce, honey, brown sugar, and sesame seeds. Serve on top of rice.

tobasco.com
tobasco.com

Pizza: Pineapple, ham, and cheese (extra cheese!). Those are my absolute favourite things to put on a pizza. If you want to make this at home, try it on some large flatbread or on a tortilla wrap. If you aren’t a pineapple fan, try substituting some tomatoes or green peppers. Top with olives, chilli flakes, and onions. Enjoy!

 

What do you plan to do with your Easter leftovers? Let us know in the comments

Vegan coconut curry butternut squash soup with a kick

This delicious soup is a great choice for the cold winter months, when sore throats and grey weather has taken over Toronto’s city skies.

LoveWildLiveFree is a vegan lifestyle blog founded by Avra Epstein, a local Toronto lawyer and vegan blogger enthusiast. Epstein is a passionate and powerful force in the vegan community and her recipes are scrumptious as well as healthy. Her website also provides insights into the nutritional value of the ingredients used, which is really helpful as a vegan and health conscious foodie.

This soup is fantastic because it will not only satisfy the spice lover’s taste pallet, but it will also fill you up at the same time.  Butternut squash recipes can be tasteless without the right spices and LoveWildLiveFree goes above and beyond with a careful selection of red pepper flakes, curry powder, Himalayan salt, pepper and cinnamon. I also appreciate the quality of sweetness combined with the spice. The coconut milk is rich and sweet; yet, it is balanced well with a hint of heat, giving this wholesome dish a bit of a kick. Enjoy and visit www.lovewildlivefree.com for more great recipes and vegan tips!

You will need:

1 tbsp unrefined, extra virgin coconut oil

1 cup red onion, roughly diced

1/2 tsp crushed red pepper flakes, or a small hot pepper (diced)

2 cloves garlic, minced

1 butternut squash (about 3.5 lbs)

2 Tbsp curry powder

1/2 tsp ground cinnamon

Himalayan salt & freshly ground pepper, to taste

3 cups low sodium vegetable broth**

1 – 14-ounce (414 ml) can of full fat coconut milk

1 – 2 tbsp raw cane juice crystals from Giddy Yo Yo (or Coconut Sugar)

Topping suggestions:

Manitoba Harvest Hemp Hearts

Red Chilli Flakes

Raw Pumpkin Seeds

 (Use organic ingredients)

Instructions: 

  1. Cut squash in half so that the top and bottom are separated (this will make it easier to handle). Carefully peel squash. Cut the bottom portion in half, remove and discard seeds. Chop squash into 1/2 inch pieces.
  2. Heat oil in a large heavy soup pot. Add onions and red pepper flakes/diced hot pepper, sauté for about 2-3 minutes. Stir frequently.
  3. Add garlic, and sauté for another minute, making sure not to burn the garlic.
  4. Next, add the butternut squash, curry powder, cinnamon, Himalayan salt and freshly ground pepper. Cover and cook over low-medium heat for about 5 minutes.
  5. Add vegetable broth, coconut milk and sugar, stirring to combine. Bring to a low boil and reduce heat. Simmer soup on low heat for about 15 minutes, or until the squash is soft.
  6. Remove the pot from the heat. Working in small batches, carefully ladle the soup into a blender to puree. Alternatively, you can use a handheld emulsifier. Note: I prefer to use a glass blender when blending hot food as I am personally wary about placing hot food in plastic. If you’re using a blender with a plastic container you can always opt to allow the soup to cool before blending.   
  7. Place the pureed soup back in the pot and warm before serving. Taste and adjust salt and pepper if needed. Top each serving with hemp for a nutty source of plant-based protein and omega fats (I always use Manitoba Harvest Hemp). You can also add red pepper flakes for an added kick and raw pumpkin seeds for extra protein and crunch!

Original recipe can be found here: Coconut Curry Butternut Squash Soup with a Kick