How To make Creamy Mushroom Soup(Atlas)
3 tb Margarine
1 c Chopped onions
2 md Potatoes, peeled & diced
2 lg Celery stalks, diced
2 Garlic cloves, minced
6 c Water
2 Vegetable bouillon cubes
1/2 ts Mustard, basil & thyme
1/4 c Dry white wine, optional
12 oz White mushrooms, sliced
6 oz Shiitake, fresh or other
-- fresh wild mushrooms 2 c Cooked navy beans
Pepper to taste 1/4 c Fresh minced parsley
Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley. Nava Atlas, "Vegetarian Celebrations"
How To make Creamy Mushroom Soup(Atlas)'s Videos
Lautrec style French garlic soup.
This French garlic soup ( sometimes called garlic veloute) is a regional specialty from the south of France it's creamy, silky and flavorsome. It's super healthy. According to some health pundits garlic soup is more potent than antibiotics. Get the recipe:
As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes.
This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine.
Ingredients needed :
2 liters of homemade white chicken stock
10 garlic cloves.
A few leaves of fresh sages
A pinch of Espelette or cayenne pepper
Salt and pepper for the seasonning
For the mayonnaise:
1 egg yolk
1 teaspoon of dijon mustard
A pinch of salt and pepper
150 ml of sunflower or peanut oil
For the garnish:
Slices of toasted baguette
How to make the white chicken stock:
How to make a mayonnaise:
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
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The Secret Location of the World’s TASTIEST Mushrooms | Gordon Ramsay: Uncharted
In Morocco, Gordon meets the self-proclaimed ‘King of the Mushrooms.’
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Crème de tomates a creamy tomato soup with real garden fresh flavors (chef recipe )
Today I am trying out another recipe from French chef Roger Vergé called the crème de tomates. a simple creamy tomato soup that is full of sunny flavors. healthy, fresh and silky this tomato soup shows what simple pleasure are all about. Written recipe:
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????????INGREDIENTS????????
400 grams ripe fresh tomatoes (or good quality ones out of a can)
1 garlic clove
2 or 3 twigs of thyme
1 medium size white onion
30 grams butter ( for the onions)
250 ml clear chicken stock
80 ml good quality cream (heavy cream)
1 egg yolk
half a teaspoon sugar
salt and pepper to season.
2 tablespoon diced tin tomatoes for the garnish
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Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Mushroom Truffle Ravioli and Vegetable Soup #shorts
Soup
Quick and Easy Recipe: Creamy Mushroom Soup with Power Blender OXONE OX-880
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Creamy Cheese Ravioli with Shiitake Mushroom, Kale
A hearty and healthier creamy pasta dish with shiitake mushrooms and kale. Plus storage tips and food hacks for the ingredients used in this recipe. Pairs well with a @SIPtheGoodLife Pinot Noir.
???? PRINTABLE ????
???? INGREDIENTS ????
6 tablespoons butter, divided
½ cup panko bread crumbs
½ pound shiitake mushrooms
2 cups chopped kale
3 cloves minced garlic
½ teaspoon fresh thyme
½ cup mushroom broth
½ cup cream
1 cup shredded Parmesan cheese
½ pound cheese ravioli, cooked per instructions
1 tablespoon chopped parsley
???? INSTRUCTIONS ????
Melt 1 tablespoon butter in a small fry pan over a medium heat. Add ½ cup panko breadcrumbs and saute until the breadcrumbs are browned. Careful not to burn.
Melt 1 tablespoon butter in a medium saute pan over a medium heat.
Add ½ pound of prepared shiitake mushrooms to the pan and saute them for about 5 minutes. Careful not to burn and reduce heat as needed.
Add 2 cups chopped kale and saute for about 2 minutes, just until the kale is wilted. Set aside mushrooms and kale.
Melt remaining 4 tablespoons of butter over a medium low heat in the same pan used for the mushrooms and kale.
Add 3 cloves minced garlic and saute for 1 minute until fragrant. Add ½ teaspoon of thyme and saute another minute.
Carefully add ½ cup mushroom broth to the butter mixture. Add ½ cup cream, such as whipping cream. Bring mixture to a low simmer and turn off the heat.
Add 1 cup Parmesan and whisk until the cheese has fully melted and incorporated into the cream.
Transfer the mushroom mixture to the cream sauce along with ½ pound of cooked raviolis. Mix until all ingredients are covered in the mushroom cream sauce.
Top with ½ cup toasted breadcrumbs and 1 tablespoon of chopped parsley and serve.
Enjoy with a SIP Certified ( Pinot Noir.
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