Mushroom and Carrot Chicken Soup
Description: Dive into a delicious blend of three types of mushrooms, offering a rich and savory experience that will delight your taste buds. This comforting soup, inspired by Anjali Vellody’s recipe from the Foodcourt column of the Weekend magazine (January 2, 2004), can easily be adapted for different tastes.
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ cup | Dried wild mushrooms |
| ½ cup | Butter |
| ¼ cup | Carrots (julienned) |
| 4 | Eggs |
| 4 cups | Chicken stock |
| Salt & pepper | To taste |
| Grated Parmesan | Optional, for serving |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 153.7 |
| Total Fat | 8.3 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 120.6 mg |
| Sodium | 404.4 mg |
| Total Carbohydrates | 9.7 g |
| Dietary Fiber | 0.3 g |
| Sugars | 4.5 g |
| Protein | 9.6 g |
Instructions
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Soak the Mushrooms: Begin by soaking the dried wild mushrooms in warm water for approximately 40 to 50 minutes, or until they have softened to your desired texture. This step ensures that the mushrooms release their flavors into the soup.
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Prepare the Mushrooms: Once softened, drain the mushrooms and gently squeeze out any remaining water to avoid excess moisture in your soup. Chop the wild mushrooms into bite-sized pieces and set aside.
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Sauté the Mushrooms: Heat a non-stick pan over medium flame, adding the butter. Once melted, introduce the chopped mushrooms and sauté until they are beautifully browned and fragrant, allowing their natural umami flavors to develop.
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Boil the Chicken Stock: In a separate pot, bring the chicken stock to a rolling boil, creating a rich base for your soup.
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Combine Ingredients: Add the sautéed mushrooms and the julienned carrots to the boiling chicken stock. Allow the mixture to cook for approximately 4 minutes, letting the flavors meld beautifully.
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Incorporate the Eggs: In a separate bowl, beat the eggs one at a time, ensuring they are well mixed. Gradually pour the beaten eggs into the hot stock mixture; the heat will cook the eggs, resulting in delicate strands of egg throughout the soup.
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Serve: Once the eggs are fully incorporated and the soup is hot, season with salt and pepper to taste. Serve immediately, garnishing with freshly grated Parmesan cheese if desired for an extra touch of richness.
Note: For a twist, you can substitute the mushrooms with ½ cup of steamed and shredded chicken, ½ cup of finely chopped red capsicum, and ¼ cup of chopped celery. Simply omit the butter, eggs, and carrots, and add the grated Parmesan cheese just before serving for a creamy finish.
This Mushroom and Carrot Chicken Soup is a heartwarming dish that not only nourishes but also delights with its harmonious blend of textures and flavors. Enjoy this delightful recipe from Love With Recipes, perfect for a cozy dinner or as a comforting starter!
