• 3-4 Mushrooms*, sliced
• 1 egg
• 3 1/2 tsp Corn Flour (mixed with 3 tbsp water)
• 1/2 cup Carrot, chopped finely 
• 1/4 cup Spring onion, chopped finely 
• 150 gms Boneless Chicken, chopped finely 
• 8-10 pcs Prawns, peeled and deveined (chop few of them)
• 2 Garlic, freshly minced 
• Small piece Ginger, freshly minced 
• 2-3 tbsp Vegetable Oil
• 1 Chicken Cube / 1 cup Chicken broth
• 1-2 tbsp Soy Sauce 
• 1-2 tbsp Red Chilli Sauce
• 1 tsp White Pepper Powder
• 1 tsp Black Pepper, crushed 
• 1 tbsp Oyster Sauce, optional
• 3 1/2 - 4 cups Water 
• Salt, as required 
• Spring onion, chopped (to garnish)

1. In a heavy bottom pot, pour in the vegetable oil and add in the chicken pieces and the minced ginger and garlic and toss well until almost cooked. 
2. Next, add in the chopped prawns and whole prawns.
3. Add in your veggies like sliced mushrooms, finely chopped carrots.
4. After a couple of minutes of sautéing, add in the chicken cube and add in the sauces like soy sauce, red Chilli sauce and oyster sauce and spices like white pepper, black pepper. 
   
   
   
5. Pour in the water, close lid and allow to boil, once boiled, if froth is visible, skim it using a ladle.
6. Pour in the corn flour slurry, while stirring continuously. 
7. Add salt, if required, and sauces if necessary.
8. Finally pour in the beaten egg like a thin string and swirl while doing it, mix gently.
9. Garnish with the chopped spring onion and your 19B soup is ready to enjoy!

INGREDIENTS

• 1 medium Onion Finely Chopped
•  3 Garlic Cloves minced
• 1-2 cups quick cooking white Oats (depending on the thickness of the soup)
• 1/2 Carrot
• 1/2 cup French Beans
• 1/2 cup Broccoli
• 2 tbsp white vinegar
• 3/4 cup Corn (cause I love corn)
• 150 gm chicken breast
• 1 tablespoon Butter
• 2 tablespoon Olive Oil
• 1 teaspoon freshly ground Black pepper
• 1 teaspoon white pepper (Optional)
• 1/4 teaspoon crushed chili flakes (Optional)
• 1 Maggi Chicken Cube (Optional)
• Spring Onions to garnish
• Salt to taste

INSTRUCTIONS

1. Soak the vegetables with white vinegar for 15-20 minutes.
2. Boil the chicken breast with water covering the chicken, add salt and ground pepper.
3. Now take a big pot or non-stick casserole on a medium-high flame, put in the butter and olive oil. Once the butter has melted immediately add in the minced garlic and saute till the raw aroma goes. Be careful not to burn the garlic and onions.
4. Next, add in the finely chopped onions, add a little salt and saute till translucent.
5. Now add in the Oats about 1 cup and increase gradually if needed after checking the consistency when the water is added and the soup boils. Sautee the Oats with the garlic and onions for a couple of minutes and add in the veggies and saute the veggies for a couple of minutes. (Ps. You may add in the chicken cube/freshly made chicken stock at this stage)
6. Now add in 4-5 Cups of water, freshly ground black pepper, chili flakes, white pepper powder, and salt according to requirement (the stock already has salt). 
7. Let it boil till the veggies are done. Check if the soup is thick enough (the oats acts as a thickening agent here), add more oats if required. Add in the chicken (you may slice the chicken to make pieces or you may use a fork to shred it)
8. Give it a good stir and let it boil for about 5 minutes and your soup is done.
9. Serve in soup bowls and garnish with chopped spring onions. Serve warm.

• If using mushrooms you may saute them in little butter/olive oil and add in a splash of soy sauce when the mushroom gets done and salt if required.
• You may use the white part of the spring onions chopped finely, and sautee when you add in the onions.

• 4-5 cloves of garlic, chopped finely
• 1 inch piece of ginger, chopped finely
• 2 tbsp scallions, chopped
• 1-2 green chilies, slit or finely chopped
• 4 tbsp Cabbage, chopped
• 2 tbsp Carrot, chopped
• 2 tbsp Capsicum, chopped
• 1 tbsp Coriander leaves, finely chopped
• 5-6 White button mushrooms, chopped
• 3 tbsp sweet corn niblets
• 1 tbsp dark Soy sauce
• 1 tbsp Tomato Ketchup 
• 1 tbsp red Chilli sauce
• 1 tsp Black Pepper Powder 
• 1 tbsp White vinegar 
• 1 liter hot water/ fresh veg stock
• 2 tbsp arrowroot powder /corn flour 
• 1/2 block hakka Noodles boiled and golden fried

1. Boil your noodles, drain and fry your noodle to golden perfection. *
2. Into a large pot, drizzle in a couple of tbsp of olive oil or any flavorless vegetable oil. 
3. Add in your finely chopped garlic, ginger, scallions, and green chillies. Sauté for around 30 seconds. 
4. Add in your finely chopped veggies (carrot, Cabbage, Capsicum) Sautee for a couple of minutes. 
5. Next add in your chopped Coriander leaves and chopped Mushroom. 
6. Season with salt and finally add in your corn niblets. Mix well. 
7. Finally add in your sauces - soy sauce, tomato ketchup, red chilli sauce and black pepper. 
8. Finish off with a dash of vinegar and pour in your hot water or fresh vegetable stock. 
9. Make a slurry using the arrowroot powder and 1 tbsp water. Add in while mixing the soup vigorously. 
10. Allow to boil and thicken. Add in a handful of Crispy Fried noodles. Check for seasoning. 
11. Pour into a serving bowl and garnish with the Crispy Fried noodle and some chopped scallions. Enjoy! 

Cream of chicken and mushroom soup

Good morning folks! It's the second Friday of Ramadan already! Time is surely flying. I hope and pray that the pandemic situation comes to an end soon. Really! It's getting on my nerves now days, sometimes I really wish I could run to the beach.. Enjoy some fresh and some time in solitude free from any responsibilities.. I am sure this pandemic has taught us a lot. One among them being not to take things or people for granted! We are only here for some time and time is ticking so fast. Utilize your time by being resourceful especially getting close to the creator is the most we can do during this phase of the pandemic. No matter what stay home and stay safe guys!

Now coming back to the recipe of cream of mushroom and chicken soup. Sometimes you need some warmth and that feeling of satisfaction is truly attained by soups. I love soups.! Just few ingredients put together and you get a delicious, filling and comforting bowl of hot soup! Now who doesn't like that?

My mushrooms were almost about to die and noticed they needed to go somewhere and not the garbage. As I was already craving for some mushroom soup, I didn't think much and got started!

Normally in such soups, the roux method is used where you add a tbsp of flour and add in your milk and/ heavy cream. I love it with heavy cream, but sometimes, especially during this stage of pandemic you don't necessarily need to get hold of ingredients like heavy cream. So in order to keep it easy and taysty, in my recipe I have ground the boiled chicken along with the cooked mushroom for thickening the soup. You may find that this method might give you a grainy or crumbled texture in your mouth. But tastes sooo good. The sautéing of finely chopped garlic in butter is the best aromatic therapy I can ever relate to in cooking! 😍  Do you love it too? Well, if you love garlic do try my roasted Garlic Fried Rice, they are the best!

I prepared the soup for iftar and it was almost time for the azan and I didn't want to run to to take daylight pictures. Also I couldn't capture step by step pictures too. But if you really want to see, please hop onto my stories/highlights on my IG❤️

Without further a do let's get started!

Ingredients (makes for 2)

• 1 tbsp butter
• 1 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1/4 th of a medium onion, finely chopped
• 8-10 button mushrooms, sliced
• 1/4 tsp Black Pepper powder
• 1 tbsp flour/arrowroot powder
• 1 cup milk
• 1 1/2 cup freshly prepared chicken stock/broth
• 50 gms boiled boneless chicken
• 1/4 tsp white pepper powder (optional)
• 2-3 tbsp cream
• Parsley, to garnish
• Salt to taste

Instructions :

1. In a heavy bottom large pot, melt butter with olive oil and Sautee finely chopped garlic for 30 seconds and add finely chopped onions and allow to cook.
2. Next add in your sliced button mushrooms and black pepper powder and Sautee.
3. Add flour and mix and pour in milk gradually.
4. Next pour in Laddlefulls of freshly prepared chicken broth. Allow to boil.
5. In a mixer add couple of pieces of the boiled chicken pieces and the mushroom soup mix and grind well to a paste and add to the boiling soup. This helps the soup to thicken.
6. Add the remaining pieces of chicken pieces if you like.
7. Finally finish off with white pepper powder, cream, salt to taste.
8. And garnish with chopped parsley. And you are ready to enjoy your soup!

Notes:

• You may use arrow root powder instead of flour for an healthier alternative.
• You may use any extra soup to freeze and use them up in casserole dishes (never get any leftovers here when I make this soup! Just a suggestion)
• For a creamier consistency you may use heavy cream instead of grinding the chicken and mushroom mix.

• 10-12 Shrimps, cleaned and deveined
• Shrimp head and shell for stock
• 2 onions, chopped
• 1 carrot, chopped
• 3 garlic cloves
• 1 tomato, chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp flour
• 1 garlic clove, sliced
• 3 tbsp tomato paste
• 3 tbsp heavy cream or any cooking cream
• 1 tsp white pepper powder
• Salt as required

1. To a deep steel vessel boil the shrimp heads and shells with 2-3 cups of water and allow to boil for 20 minutes to make stock, drain and set aside.
2. In another deep vessel add in 3 garlic cloves, chopped onions, chopped carrots, half of the cleaned Shrimps, chopped tomatoes and add 1 cup water and allow to cook for 20 minutes.
3. In deep vessel used to make soup, add in olive oil, butter and the rest of your Shrimps and salt as required. Fry for 3-4 minutes and set aside.
4. Meanwhile make a puree of the mirepoix (vegetables).
5. Scoop the fried prawns, set aside and to the same vessel which contains butter add in your flour and mix well without forming lumps to make a roux.
6. Now slowly, add in your heavy cream, your Shrimps stock and your pureed mirepoix (vegetables).
7. Allow to boil and scoop the residue layer that forms on the top and season well with white pepper powder and salt. 
8. Finally add in a touch of thick cream or cooking cream and add in your chopped fried shrimp that was fried earlier. 
9. Your velvety smooth French Shrimp Bisque is ready to devour with freshly made croutons! 😍 

Ingredients:

Instructions:

• 2 ramen noodles/ maggi noodles
• 4 cups water (2 cups for boiling noodles + 2 cups for the soup broth)
• 4 garlic cloves, chopped roughly
• 1 inch ginger
• 2 eggs
• 1/2 carrot, julienned
• 1/4 cup frozen corn, peas, defrosted
• Spring onions, roughly chopped
• 100 gms boneless chicken, preferably thighs 
• 2 tbsp Soy sauce 
• 1 tsp vinegar 
• 1 tbsp worcestershire sauce (optional)
• 1 maggi chicken cube/ fresh chicken broth
• 1 tsp white sesame seeds

• 6 dry red chilli, soaked in 1/2 cup hot water for 15 minutes
• 3 garlic cloves, finely chopped
• 1/2 inch ginger, finely choppee
• 1 tbsp Soy sauce
• 2 tsp brown sugar
• 1 tsp vinegar
• 1 tbsp Tomato Ketchup
• 2 tbsp vegetable oil
• Salt, as required 
• Water used for soaking chillies

1. Boil water for ramen/ maggi noodles with some salt and allow to boil for 3 minutes, until just about done.
2. Keep a small pan with water to boil, once boiled keep on medium low heat and allow your eggs to boil for exactly 6 minutes and transfer your eggs to a bowl with cold water to stop the cooking process. 
3. Meanwhile in a deep pan pour 1 tbsp oil and place you salt and pepper marinated boneless chicken in the hot oil and cook for about 6 minutes (3 minutes each side), while searing and applying light amount of pressure for the chicken to cook evenly. 
4. Set the chicken aside and in the same deep pan, where you have the juices of the chicken, pour in two cups of water. 
5. To the water add in your garlic cloves, and slightly pulverized ginger. 
6. Add in half of your spring onions, soy sauce, worcestershire sauce, vinegar and a cube of chicken stock. Once this comes to a boil let it simmer till you prep your veggies. 

1. Soak your dried red chillies in 1/2 cup water. 
2. Boil your chillies well, until chillies look tender. 
3. Take out chillies and grind to a form a paste, reserve the water used to boil the chillies. 
4. In a pan, pour oil, and Sautee ginger garlic on lowest heat without browning. 
5. Add in your ground red chillies, brown sugar, ketchup, vinegar, soy sauce and salt, sauté for a couple of minutes, add in your reserved water used to boil chillies and allow to boil until oil separates. 
6. Use instantly or store in the refrigerator for upto 2 months. 

• Place a stash of julienned carrots and place your boiled noodles, pour in your soup broth. 
• Next place your veggies in an orderly manner, as per your likeness. 
• Now slice the chicken evenly and place the chicken in one side of your bowl. 
• Add in a dash of your prepared Szhechuan sauce. 
• Cut your half boiled eggs into two and place them on your bowl. 
• Finally garnish with some chopped spring onions and white sesame seeds. 
• Enjoy your warm bowl of slurpy goodness! 😍