Cream of Mushroom Soup Making Tips

 

Ingredients:

2 (7 ounce) cans chopped mushrooms, undrained

2 cups water
2 tablespoons butter
1/4 cup all-purpose flour

1 small onion, chopped
1 teaspoon seasoning salt
1 (12 ounce) can evaporated milk
1/4 teaspoon white pepper, or to taste
2 cans (10-3/4 ounces each) chicken broth
1 cup heavy cream

1/8 tsp ground nutmeg
Chopped parsley for garnish
 
Directions
Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.

Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.

Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

The canned version comes in handy for casseroles, but for a stand-alone cream of mushroom soup, go for the real thing with lots of mushrooms.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Make Chocolate Trifle

 

Ingredients
1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

Directions
Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl.
Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

How to Make Bhindi Masala Recipe

 

Bhindi masala is a popular main course dish made with bhindi cooked in spices and served with chapatis.Learn how to make bhindi masala.

 

Ingredients:

2 pounds bhindi
2 onions (chopped)
1 tblsp ginger garlic paste
1 tblsp coriander powder
1 tsp cumin seeds
1 tsp red chilly powder
1 tsp garam masala powder
1 tsp amchur powder
1/4 tsp turmeric powder
salt to taste
oil 

 

How to make bhindi masala:

Wash and cut bhindi in halves.
Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
Add chopped onions and ginger garlic paste.Fry till golden brown.
Now add cut bhindi with rest off the spices and stir well.
Cook it on medium flame and keep stirring it ocassionaly so it does not stick at bottom.
Keep feying till bhindis are cooked.
Serve bhindi masala hot with chapatis.
 

How to Cook Rosemary Bricked Grilled Chicken

 

Ingredients
1 cup olive oil
6 cloves garlic, finely chopped

1/4 cup fresh lemon juice
2 tablespoons chopped fresh rosemary leaves
2 (3-pound) chickens, butterflied
Salt and freshly ground black pepper
Lemon wedges, for garnish
Directions
Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges..