Tag Archives: soup

Mushroom and Rice Soup

7 Jul
Mushroom and rice soup garnished with parmesan cheese.

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

  • 1lb cremini mushrooms, finely chopped
  • about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
  • 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 2 tbsps honey or maple syrup
  • 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
  • 1 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 2 sprigs green onion, chopped
  • a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauting.

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it's ready to be eaten. Enjoy.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.



27 May
Griddle and chef.

Griddle and chef.

Teppanyaki is a Japanese style of cooking. In restaurants that have teppanyaki, guests are seated in front of a griddle where a chef prepares your meal, which usually consists of a vegetable medley and your choice of seafood, tofu, beef or chicken. The chef also performs various  feats with food and kitchen gadgets including juggling knifes and flambé. Depending on the restaurant, the meal includes tea, soup, salad, rice and dessert. Teppanyaki costs more than a typical restaurant meal but it is a fun treat especially on a special occasion.



Flames and chef.

Flames and chef.

Salad and soup (in the background).

Salad and in the background, a bowl of soup.

Vegetable Soup

2 Oct

Vegetable soup.

Serves 4 to 6.

  • 3 to 4 tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, peeled and minced
  • 1 green pepper, diced
  • 1 small carrot, diced
  • 2 tbsps extra virgin olive oil
  • 1 bay leaf
  • 1 tbsp paprika
  • 1 tbsp sugar
  • sea salt and freshly ground pepper to taste
  • chicken or vegetable broth
  • water
  • a handful of noodles* (optional)

(Feel free to add other types of vegetables such as celery, flat leaf parsley, corn, potatoes*, etc. Vegetable soup is a good way of clearing the fridge of old or extra vegetables.)

1. Heat a large deep pot on high.

2. Add in oil and onions. When the onions are soft, add in the tomatoes.

3. Cook until the tomatoes are soft and begins to release its juices.

4. Add in the carrots, green peppers, garlic and seasoning (paprika, bay leaf, salt and pepper). Mix well.

5. Add enough broth to cover all the vegetables, then add in an equal amount of water as broth.

6. Once the liquids come to a boil, turn down heat to a gentle simmer.

7. Cook for about 15 to 20 minutes or until the carrots are soft.

8. Then add in the noodles and cook until noodles are soft. The soup is now ready to be served.

*Since noodles and potatoes are starchy, by adding them to the soup, it will thicken the soup and you may wish to add a little more broth or water.

Corn Soup

18 Sep

Corn soup.

The following soup recipe makes 4 to 6 servings.

  • three ears of corn, husked and slice off the kernels, save the core
  • 1 onion, diced
  • 1 carrot, diced
  • 1 russet potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • about 2 cups of chicken broth*
  • about 2 cups of water
  • about 1 cup of skim milk
  • 2 sprigs of onion, diced
  • 1 tsp paprika
  • 2 bay leaves
  • freshly ground pepper, sea salt

1. Heat on high a large deep pot.

2. To the pot, add in oil, butter, onions and carrot. Cook on medium heat until onions are soft (about 5 minutes).

Onions and carrots sauteing.

3. Add in corn kernels, garlic, salt, pepper, paprika and bay leaf. Thoroughly mix and turn the heat back to high.

Spices added to the vegetables.

4. Add enough chicken broth such that all the vegetables are cover.

5. Add in an equal amount of water and the corn cores.

6. Bring to a boil.

Soup simmering with potatoes.

7. Turn down to a simmer and add in the potatoes.

8. Cook covered until potatoes and carrots are soft (about 20 to 25 minutes).

9. Remove the corn cores.

10. Remove the pot from the burner. Using a potato masher, roughly mash the soup. This will give the soup a thicker, creamier consistency.

After adding in the milk and green onions, return to burner.

11. Add in the milk and green onions. Return to the burner.

12. Once the soup is hot again, serve immediately.

*make the soup vegetarian friendly by substituting the chicken broth with vegetable stock or water.

Oriental Style Noodle Soup

26 Oct

Noodle soup with green beans, tofu and spices.

  • 1 pack of thin rice noodles, soak the rice noodles in hot tap water for about 30 minutes (another type of oriental style noodle is good too but I like the rice noodle because it is starchy and makes the soup broth thick; if you also enjoy thick creamy soup broths and don’t have rice noodles handy, add a couple tablespoons of corn starch to the broth)
  • zest of 1 lime
  • juice of 1 lime
  • 2 tbsps extra virgin olive oil
  • 1 tsp each of sea salt, black pepper, paprika (adjust the amount of seasoning to your own preferences.)
  • 2 tbsps of sugar (adjust the amount of seasoning to your own preferences.)
  • 4 to 5 tbsps of soy sauce (adjust the amount of seasoning to your own preferences.)
  • 1 tbsp of grated ginger
  • 3 cloves of garlic, grated or finely chopped
  • a handful of green beans, trimmed and cut in half (or substitute with sugar or snow peas)
  • 2 spring onions, chopped
  • 1 cup of medium firm tofu, cut into bit size cubes
  • 5 to 6 cups low sodium chicken or vegetable or beef stock
  • sesame oil

Green beans, tofu, lime and sesame oil.

In a large pot, on medium high heat add in the olive oil, garlic, ginger, lime zest and onions. Cook until the onions have wilted.  Add in the sugar, salt, paprika and black pepper.  Combine well, then add in the broth as well as an equal amount of water and a few generous swigs of soy sauce. Depending on the amount of noodles, feel free to add in more (or less) broth, water and soy.  Turn up the heat so the liquids boil as quickly as possible.

Soup broth with spring onions, garlic, ginger, lime zest, soy sauce and spices.

Once the liquids are boiling, add in the tofu. Once the tofu has been heated through add in the green beans.  Drain the noodles thoroughly and add in the noodles. Once the noodles are soft, add the lime juice and a light drizzle of sesame oil.

Asian inspired broth with rice noodles, tofu and green beans.

If so desired, garnish each noodle soup bowl with a sunny-side-up egg. Serve immediately.

Potato Carrot Soup

19 Oct

A bowl of potato and carrot soup.

  • 1 medium baking potato, peeled and cut into small cubes
  • 1 carrot, peeled and coarsely grated (or substitute with 1 cup of coarsely grated cheddar to make potato cheddar soup)
  • 1 small onion, peeled and finely chopped
  • 2 cups skim milk
  • 2 cups low sodium chicken or vegetable broth
  • 1/4 cup of water
  • 1 tbsp dijon mustard
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp sugar
  • sea salt and pepper
  • a potato masher

In a pot on high heat, add in the oil, butter and onions.  Cook until the onions are soft, then add in the potatoes and carrots.  Cook for a few minutes during which time the starch from the potatoes will be released and cause sticking.  Add water and seasoning (paprika, dijon mustard, salt, pepper and sugar).   Cook for a few more minutes and then add in the broth. When the liquids begin to boil, turn down the heat to a simmer and cook until the potatoes are fork tender.  With a potato masher, push down on the potatoes until a lumpy mash potato consistency is achieved.  If you like your soup creamy and smooth, use a hand held blender or food processor to achieve your desired consistency.  Lastly add in the milk and simmer until hot.  Serve immediately.

Spicy Stewed Tomato and Italian Sausage Soup

1 Oct

Spicy Stewed Tomato Soup with Italian Sausages and Spaetzle (German Style Egg Noodles)

  • 1 large can (about 800 mL) of stewed tomatoes
  • 4 to 5 uncooked hot italian sausages (a brand I often use is Marc Angelo), remove casing and form into small bite size balls
  • 1 can of corn
  • 1 carrot, peeled and diced
  • 1 small onion, chopped
  • 1 green pepper or 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 tbsp of extra virgin olive oil
  • spices: paprika, thyme, oregano, basil, chili flakes (add which ones you like and however much you want)
  • 1 to 2 bay leafs
  • 1/2 cup of noodles, pasta or rice (optional)
  • salt and pepper to taste
  • water

In a large soup pot, heat up the oil and then add in the garlic, onions and italian sausage.  Cook for about 5 minutes.  Then add in the carrots, celery or green peppers and your desired spices and bay leaf.   Cook for another 5 minutes or until the carrots begin softening.  Add in the can of corn (including the juices from the can) and stewed tomatoes. If the tomatoes are whole, break them up into smaller bite size pieces. This will be easier once the tomatoes have cooked for awhile.  Add in enough water to cover 2 to 3 inches above the top of the vegetables and sausage.  Bring to a boil and then let it simmer for 20 to 30 minutes at medium to low heat.

Once the soup is done, add in the noodles and gently boil until noodles are soft. Taste the soup to see if more salt is needed.  This recipe makes about 8 to 12 medium bowls of soup.