Last week, I had the opportunity to host a week long of recipe sharing for a very dynamic group. The UAE Food Guide has been active on Facebook for the past three years and now they have moved to having their own page to promote their activities. It is a group of enthusiastic people, who have bound on the common love for food and bring in more interest in the name of food. From being a small group, it has grown to a strong 9K+ member community. The group committee is now into recipes, restaurant reviews and discussions related to food. To make Ramadan interesting, the committee decided to invite four foodies to host a week each, sharing their recipes to the group, giving ideas to the group members for Iftar and Suhoor. I am glad to have taken up the opportunity and interacted with the members of the group, and hopefully the group has benefited from it. 🙂 Ramadan is all about sharing and giving, and I am glad to have been part of this great initiative. Hope to be in more contact with the group in the future for more happenings, InShaAllah…
Soups are not something we have for Ramadan. However, in a lot of households, especially the Arab households, they do make simple soups like the Lebanese lentil soup for their Iftar. I prefer having soups made the same day and moreover HD doesn’t like things to be frozen and reused, so I am also totally off it. That’s why you may see that my soups are pretty limited in quantity. 🙂 It is summers here (really really hot! 😕 ) so making soups is not something that I look forward to much, even though it can be easiest meal that can be prepared. If you are somebody who loves soups for your Iftar or even dinner, here is an easy one for you. I love mushrooms and love them even more in soup! The bonus is that mushrooms cook fast, so the waiting time is also limited. The potatoes and the milk gives the creaminess and body to the nourishing soup. As usual, since I am looking at vegan options all the time, you can replace the milk with coconut milk, which I am sure will give it a lovely flavor! Without much ado, off to the recipe…
Creamy Mushroom Soup
- 250 gm mushroom
- 1 potato
- 1 tbsp olive oil
- 2 bay leaf
- 4 cloves garlic minced
- 1 onion minced
- 1/2 tsp turmeric powder
- Salt and pepper to taste
- 300 ml milk
- 700 ml water
- 1 stock cube any seasoning cube
- Coriander leaves for garnish
- Quarter the mushroom. Peel and cube the potatoes. Wash both well and set aside.
- Heat oil in a pressure cooker. Add the bay leaf and fry for a couple of minutes.
- Add the garlic and saute till raw smell is gone. Now add the onion and saute till wilted.
- Add the mushroom and potatoes and toss well.
- Add the turmeric powder sand saute for a couple of minutes.
- Add the remaining ingredients and mix well. Pressure cook for one whistle and switch off. Allow the pressure to go by itself.
- Open the lid, fish out the bay leaves and discard.
- Using a hand blender, pulse the soup till smooth. If you like, leave some bites.
- Adjust seasoning and serve warm garnished with coriander leaves.