Recipe: Creamy Mushroom Soup


1463761_10152575528397746_6213817491388800005_nHealthy Creamy Mushroom Soup Recipe inspired by Limaran Augustina

Mushrooms MUST be my favourite food! I love them in my soups, salads, sandwiches, mains in any cooking method or even eaten raw! Since young, I always seems to be inseparable from mushroom soup, it was a MUST-ORDER food for me whenever it was available on restaurant’s menu. I simply love it. As I get more into healthy eating and cooking my own food, I explored more recipes which I could whipped at home instead of purchasing off-shelves mostly, heavily sodium and preservatives loaded. And I came across Limaran’s blog on her simple version of creamy mushroom soup, which I found easy to do and nutritious at the same time. This recipe is protein-loaded as it consist of yoghurt, cottage cheese and skim milk being the substitute of cream. Eliminate the use of cream as it is full of empty calories and fat. Moreover, this recipe requires little ingredients as those comparable online.

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Do you know that mushrooms have a long list of nutritional benefits?

Mushrooms are an excellent source of B vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential minerals, selenium, copper, phosphorus and potassium. Plus, it contains low fat and carbohydrate with the absence of sodium. Perfect food for people who are conscious about their weight. Mushrooms are known to reduce cardiovascular diseases by lowering blood pressure, cholesterol and also boosts the body immune system with anti-inflammatory and strong antioxidant properties.

Read more on: Wikipedia (Mushrooms) and Health Benefits of Button Mushrooms.

10801509_10152575528902746_8492823829608245435_nI did a tweak to the amount of ingredients used as I brought 2 big baskets of mushrooms and increase the amount of milk/cottage cheese and greek yoghurt whilst trying out the texture of the soup. This is why I love cooking as I am free to customize the end product taste to my own liking! Heh.

INGREDIENTS:

  • Assorted mushrooms (Portobello, White and Brown button, Shitake, Brown Shimeji)
  • 5 – 6 tablespoon of Greek yogurt (To replace cream)
  • 3 tablespoon of Cottage cheese (To replace cream)
  • 1 litre of Skim Milk (Lower in fat and calories)
  • 5 – 6 garlic cloves (Too much, but I super like garlic!)
  • 1 red onion
  • 2 yellow onion
  • Sea Salt
  • Italian Parsley
  • Olive oil

EQUIPMENT:

  1. Blender
  2. Frying Pan

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Just 9 simple steps to follow & your creamy mushroom soup is on the way! ♡

Step 1: Soak all mushrooms and wash them thoroughly

Step 2: Chop assorted mushrooms into small pieces and mix them together.

Step 3: Prepare all other ingredients including onions, garlic and parsley leaves.

Step 4: Fry garlic, parsley and onions with a little bit of olive oil, until you can smell the fragrance.

Note: Do not fry them till brown.

Step 5: Add in all mushrooms and fry everything together.

Note: Do not fry them till brown.

Step 6: Before blending the ingredients, pick out some mushrooms to be added into the soup after boiling for a different texture and chunk.

 Step 7: Portion by portion, place all ingredients into a blender and add in skim milk slowly.

Step 8: Pour all the blended mixture together with the chunks of mushrooms into a pot and heat. Continue stirring till it boils and add in Greek Yoghurt and Cottage Cheese.

Step 9:  Add in few teaspoons of salt to season. Keep stirring until everything else blends and your creamy mushroom soup is ready to serve!

cream-of-mushroom-soupTopped it up with more parsley and black pepper for a more enhanced flavour. Slurps~ Simple, healthy and delicious! I will never go back to conventional mushroom can soup even though it is conveniently available, cheap and time-saving (preparation and cooking time). As, what I reap from that can soup is preservatives, sodium, fats and colouring. I would rather spend more money and time nourishing my body that has work so hard for me. Like what I mentioned on my previous post about 70/30 rule. Healthy food plays a crucial role in enhancing overall health and fitness. Way to go healthy eating!

A perfect weekend meal during the rainy season these days, enjoy ♡

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Recipe: Homemade Oat Milk

10599215_10152433828152746_8638448339013525441_nOn the table this morning, will be my very own home-made Oat Milk! I really enjoy Oat Milk as compared to conventional cow’s milk and the benefits list goes on. It’s have many healing properties and are best known for their high protein and packed with minerals and vitamins, high in natural fiber, lactose-free, low fat and calcium rich! Oats can enhance the immune system, prevent cardiovascular diseases, maintain healthy cholesterol and blood sugar levels, provide strength and energy from natural plant proteins and sugars, and improve the health of your skin and hair!

Oats are easily available everywhere in Singapore and considered an extremely health-conscious choice. Therefore, switching to oat milk is a preferable option if you are looking to lose weight. Moreover, it’s SIMPLE to do-it-yourself! And you don’t have to worry about additional additives being added in to your own DIY milk, as compared to other commercial brands. Also by customizing, you can fine tune your Oat Milk to your own liking! Simply because you will have complete control over the texture of milk and flavor.

Fresh, affordable and delicious!

Preparation time:  Less than 5 minutes (excluding soaking the oats). How simple is that! ♡

Oat Milk

INGREDIENTS:

  • 1 cup rolled oats ( I used Organic Anzen Regular Oats)
  • 3 cups filtered water
  • 1 tbsp pure honey
  • 1 tsp pure vanilla extract
  • Fine grain sea salt (Sprinkle sparingly for taste)
  • 1/4 tsp ground cinnamon powder *Optional*
  • 1 tablespoon light-tasting oil (sunflower, almond or walnut oil) *Optional*

EQUIPMENT:

  1. Blender
  2. Nut milk bag OR a Strainer with fine sieve

10614324_10152438483532746_7140086137043875159_nJust 9 simple steps within minutes and you will get your very own Oat Milk!

Step 1: Rinse and drain 1 cup of rolled oats. Place oats into a bowl and cover with water. Soak for around 20 minutes or longer (even overnight) if desired. Not only does soaking help soften the oats, but it also removes extra starch and makes them easier to digest.

Step 2: After soaking, rinse and drain the oats very well. This step is very crucial as removing oat slime from soaked oats determines the texture of the after-product.

Step 3: Scoop all the oats into your blender and add 3 cups water. You may customized it by adding more or lesser water, depending on your preference.

Step 4: Turn the blender on a low speed and increase the speed gradually.

Step 5: Blend it for about 15 – 20 seconds; do not blend till oats are pulverized.

Step 6: Sieve the blended oat milk and use a spoon to gently push down on the oat pulp so the milk flows through.

Step 7: Scoop the oat pulp and set aside. (Do not throw the oat pulp as you may use it for smoothies or facial masks!)

Step 8: Repeat sieving the milk if necessary.

Step 9: Almost there! You may add in your mix-ins after the final sieving and blend it for 3 seconds.

10399980_10152438483672746_1042408804638777990_nHow it taste like?

The flavour of this oat milk tastes like oats and I love it! The texture of the milk tastes exactly like the one bought in store! I really enjoy customizing the taste to suit my own taste-bud. The texture, the sweetness and the additional mix-in! You may even add in raw chocolate nibs to make a Chocolate Oat Milk! This should last in the fridge in a sealed container for 4-5 days. You may use it in fruits smoothies, cereal, baking, or drink it straight from the jar. For me, I love dunking my wholemeal bread in it and have it for breakfast! Simple and on-the-go!

Note: Homemade milk does separate, as it is free of emulsifiers and thickeners, so be sure to shake or stir your milk before drinking it.

Enjoy! ♡