Cream Of Mushroom Soup Chicken Recipe

... can of soup with cream of mushroom & cream of chicken being the most common. One recipe has cream of... broccoli & cheese & there may be a cream... a recipe site with all of the most frequently used soups ... the link is for mushroom but just scroll down to see chicken, celery & broccoli. Cream of Mushroom...

...Ideally one that doesn't use cream of mushroom soup. Are all casseroles creamy and...Betty Crocker cookbook: Picadillo Chicken Chorizo Paella. The recipe is missing from the ...raisins 1 tsp turmeric Boneless chicken pieces, around 600g. I use... whole or halved boneless chicken thighs 1 tsp seasoning salt ... paprika on to the chicken. Cover and bake at 180 ... minutes to ensure the chicken is fully cooked, to my ...

..., idk, it was a recipe I got out of a... onion, 2 cans of cream of mushroom soup, 1 can cream of chicken and two 4oz cans or ...jars of mushrooms then let that cook till the chicken... is ready. Then mix in 2 8oz blocks of cream cheese and 8oz of ...sour cream and let that cook another ...

... as my Mom’s, and my, recipe. Campbell’s Tuna Tetrazinni Prep Time: ... Campbell’s Condensed Cream of Mushroom Soup 2 (10 ounce) cans tuna, drained [I use canned chicken from... degrees C). Stir cooked noodles, soup, tuna, peas, onions, some of ... will add that to my recipe for next time.

... it with spices and thin-sliced mushroom and a little savoury sauce.... I think I mistranslated the recipe." "I'm impressed," I told her... tiny bowl each of little chicken bits in a creamy white... wine, chicken broth, tarragon and just a touch of heavy cream. It's a... fricasee. Oh, and actual white chicken." "If it... Shchi, which is a cabbage soup with onions, carrots, and potatoes...

...Mushroom Soup) NYT Cooking Gombaleves (Creamy Mushroom Soup) Recipe • 5★ • 50 min This hearty, warming soup...a Hungarian version of creamy mushroom soup, with a good dose...Never thought I’d “need” a recipe for this dish, and I...use them a lot. Mushroom soup isn’t exactly rocket surgery, IYAM... my own chicken stock plus a lil BTB mushroom as a ...base I replaced the sour cream with light cream ...

... dinner. I’d been eyeing this mushroom soup for a while now, and... tonight. NYT Cooking Gombaleves (Creamy Mushroom Soup) Recipe • 5★ • 50 min This hearty... a Hungarian version of creamy mushroom soup, with a good dose of ... crème fraîche instead of sour cream. Ain’t nobody got time for... some other tasty & satisfying soup. Tuesday is Cinco de Mayo... is shrimp tacos or a chicken 'dilla & my boo’s mahvelous ...

... and easy chicken and broccoli casserole is a great recipe for using... leftover chicken or turkey. Recipe Ingredients: 2... chicken 1 (10.75-ounce) can condensed cream of chicken soup 1 (10.75-ounce) can condensed cream of mushroom soup... 1/2 cup sour cream...

... and easy chicken and broccoli casserole is a great recipe for using... leftover chicken or turkey. Recipe Ingredients: 2... chicken 1 (10.75-ounce) can condensed cream of chicken soup 1 (10.75-ounce) can condensed cream of mushroom soup... 1/2 cup sour cream...

..., nutritious, and flavorful ingredients. Each recipe has 8 or fewer ingredients... Baked Oatmeal Mushroom Frittata Biscuits and Gravy Soups Tomato Cream Soup with Basil... Bacon and Potato Soup Beef and Cabbage Soup Chicken Bean... and Barley Soup Chicken and Turkey...

Found these amazing specimens on our way to a mountain cabin. Decided to make a stroganoff type stew on a wood fired cauldron at the cabin. Bought some pork from a village butchers and cooked probably one of the best meals we've had in years. (Also, how do you order photos when posting on Reddit?) Edit: here is the recipe Render the fat of some slănină( salted and smoked pork belly fat, similar to Italian Guanciale), once crispy, take it out and eat it as a snack while cooking. Sweat so e onions untill golden. Then add the meat, roughly chopped in cubes, and sear it in the mixture. Add in smoked paprika and/or cayenne powder. At this point add crushed garlic to taste and let it fry a bit. Taking care not to burn it. Once it's the meat starts to brown, add the chopped chicken of the woods and let it soften and release it's water. At this point it will start to thicken, so keep adding water slowly so it simmers but doesn't reach the consistency of a soup. Once everything is cooked through, add the heavy cream(we used Gran Cucina cooking cream which is a mixture of cream and seed oils with a starch thickener, so if using straight cream, maybe add some cornstarch instead), salt and pepper to taste, and more garlic if you like it more garlicky. Simmer the whole mixture for a few minutes One thing we miss because we couldn't find any is some fresh chopped parsley leaves at the very end. Serve with polenta or homemade bread. Can't give you quantities as we just winged it. Note: the fire under the cauldron needs to be roaring either constant flames to keep both the bottom and sides of the cauldron really hot, as you would a wok, and stir constantly. submitted by /u/MadRhonin to r/foraging [link] [comments]

My wife has challenged me with making Cream of Chicken and Cream of Mushroom soup from scratch. . .We would primarily be freezing the resulting concontion to replace the canned Cream of Chicken and Canned Cream of Mushroom in Crockpot and casserole recipes. I am looking for recipes to start with, as well as any tips or stories from people who may have tried this before. submitted by /u/dogcmp6 to r/Cooking [link] [comments]

I have been watching and saving a lot of recipes from YouTube, Facebook, etc.. However, whether this is done on the stove or in the crockpot, I get a little... I guess skeeved out? by the use of cream of chicken/mushroom/etc. soup. It just looks like an unsettling, unappetizing, glob of gross. I feel like outside of that can being dumped in, the rest of the recipes look or sound great to me. I do struggle a lot with texture, so maybe the visuals are the only thing killing me here. Other than sucking it up, taking a chance, and just *trying* one of these recipes, what can you tell me about these soups, mixing them into sauces, etc., to help me get over these apprehensions about cooking with them? Is the flavor strong? If I use a can of cream of mushroom soup, will it have a heavy mushroom flavor in the end product, as an example? One of my goals for this year is to cook more, so I would love to try new recipes, but this (and use of onions but thats a different story) feels like a roadblock for otherwise good looking food for me. Editing to add: I am neurodivergent and hate cooking, I have very limited knowledge and tools, but I am making an attempt to work through it. Easy/lazy meals are the things getting me started. So the people being genuinely helpful and reassuring, thank you. To the folks recommending scratch alternatives, notes are being made for down the line if I am able to have a bit of a breakthrough with this and can put that extra energy into it. And I am happy to see one or two other people also finding the answers helpful. submitted by /u/Alkervah to r/cookingforbeginners [link] [comments]

Made Cream of Mushroom soup for the first time yesterday. It was sooooo good and really easy! Used salted butter, baby bellas, white mushrooms, chicken stock, garlic powder, onion powder, milk, 1/2 n 1/2, water, salt & pepper, dash of marjoram and dash of cayenne pepper. Was reading other recipes to see if there was a missing or secret ingredient to take the taste to the next level. One recipe called for a teaspoon of soy sauce, another said add a teaspoon of thyme. Just looking for opinions or hints. Like I say, it came out absolutely delicious - just want to see if there is something I am missing. submitted by /u/ProudNativeTexan to r/Cooking [link] [comments]

Kate Jackson's recipe is an "easy dinner," and so perfect for a cold day! submitted by /u/ciaolavinia to r/OldCelebrityRecipes [link] [comments]

I'm looking for a Chicken Casserole recipe with one whole cut up chicken, seasoned breadcrumbs, poultry seasoning, and cream of mushroom and cream of celery soup, and butter. It's not greasy despite the butter. I don't recall the proportions. It's a recipe a coworker's mom made in the mid-80s. It tastes like chicken and dressing. ETA: There's no dairy other than the butter and whatever's in the soup. submitted by /u/CCC-NOLA to r/Casseroles [link] [comments]

I grew up on Campbell’s soups but they don’t taste the same and I just don’t like them. However, I’m making no-peek chicken today and the recipe calls for a can of cream of mushroom and a can of cream of chicken. Looking for advice on how to get that homey, chicken-and-rice Midwestern-comfort-food flavor without the can? submitted by /u/Western_Taiwan to r/Cooking [link] [comments]

Okay, I'm sorry if it's a stupid question. But I've seen SO much American recipes where people add cream of mushroom, chicken or I think even celery instead of cream and stuff like this. I googled it and I learned that it's a canned soup. So I was wondering if people in America ever eat it like a soup by itself, or just use it in recipes? Or both? Again, sorry if it's a stupid question, it's just that it doesn't look that appetizing to me (like cream of celery, sorry), especially the texture, but maybe it's better when reheated? submitted by /u/gendli to r/AskAmericans [link] [comments]

To adapt the traditional recipe for vegetarians, I want to replace the Cream of Chicken Soup. Would Cream of Onion, Cream of Celery, or Cream of Mushroom work best? Or is it possible to eliminate the cream soup all together? Thanks in advance for your help! submitted by /u/TALKonREDDIT to r/Cooking [link] [comments]

submitted by /u/AxlCobainVedder to r/vintageads [link] [comments]

I've been eating gluten free for ages. I cook wonderful, yummy things. But Thanksgiving is coming and damnit!! I miss the original green bean casserole made with the common man's Campbell's soup. Everyone has lovely gf recipes that make elevated casserole fit for the foodies. And they're delicious! I just need to taste the nostalgia. So I humbly come to you brilliant folk. How can I make a version of cream of mushroom soup that contains no gluten and no yeast (my partner's fun allergy)? I have a theory that involves reducing chicken + mushroom broth to a thick goo, using evaporated milk for the rest of the liquid, and glutenous rice flour for the thickenener. Has anyone already cracked this code? I figured I'd ask here before reinventing the wheel. submitted by /u/LadyofCorvidsPerch to r/Cooking [link] [comments]

Why YSK: As we all know grocery prices are at an all time high, this deal is a fantastic offer feeding up to 10 people with a delicious Thanksgiving feast for only $40. Also last year it was $50, instead of going up like everything else it’s $10 cheaper this year. Items include: Whole Turkey Chicken Broth Condensed Cream of Mushroom Soup Evaporated Milk Hawaiian Sweet Rolls Miniature Marshmallows Cut Green Beans (x2) 100% Pure Canned Pumpkin Shells & Cheese (x2) Brown Gravy Mix (x3) Poultry Spices & Herbs French Fried Onions Pie Crust Chicken or Cornbread Stuffing (x2) Whipped Dairy Topping Yellow Onions (3 lbs.) Baby Peeled Carrots Celery Cranberries Sweet Potatoes (3 lbs.) Russet Potatoes (10 lbs.) This shopping list allows you to serve a "14-pound turkey, rolls, cranberry sauce, mac and cheese, stuffing, mashed potatoes with gravy, sweet potato casserole, green bean casserole, and pumpkin pie." If you're strictly sticking to only buying the items from Aldi's list, then you won't be able to customize recipes to your liking. But obviously, if you do have a little wiggle room in your budget, then you could make some things from scratch rather than buying the mixes or canned/pre-made stuff. And keep in mind that Aldi's list assumes you already have some pantry staples on hand. For example, both their chicken stuffing mix and their cornbread stuffing mix require 1/2 stick of butter each, but that's not included. Or if you're following Campbell's Green Bean Casserole recipe, you'll need milk and soy sauce. But still, it's pretty crazy how Aldi is extremely affordable for Thanksgiving. Links: Feast for 10 page with items and prices (cranberries aren't listed for some reason): https://www.aldi.us/products/thanksgiving/feast-for-10/k/259 Aldi's Thanksgiving Press Release: https://corporate.aldi.us/newsroom/news/thanksgiving-press-release Full credit for this post goes to u/georgecloooney , I just copied it over from the Aldi sub. submitted by /u/WanderWut to r/YouShouldKnow [link] [comments]

Hi all, my baby was diagnosed with cow milk protein allergy so while I’m breastfeeding that means dairy free diet. My mom wants to make some freezer ready meals and casseroles for when I go back to work but many of her recipes call for cream of chicken or cream of mushroom soup. Is there something we can substitute with that won’t taste off/weird or gross? Thank you! submitted by /u/JustmeMartha to r/Cooking [link] [comments]

I bought a bunch of plain unsweetened almond milk at Costco when I thought I'd be making smoothies for breakfast on the regular, but I decided that wasn't for me and ended up with a few still unused. I'm not much for oatmeal in any form, so most of the suggestions I found for repurposing weren't very helpful. Eventually I stumbled upon this recipe (please excuse formatting, mobile is giving me a hard time) : https://cultureatz.com/almond-soup/ , which led me to look more into soups. I stared by sauteeing two cups of Shiitake mushrooms in butter, then added two cups of homemade chicken stock, along with the box of almond milk and recommended spices. The ground almonds were swapped for two packets of Justin's almond butter-- it seemed silly to grind, boil and strain fresh almonds when modern conveniences might allow me to skip all that. I also added a bay leaf, a dash of Herbes de Provence, a small glug of balsamic vinegar, and some fresh cracked black pepper. I reduced the cook time to about 35 minutes of simmering, then swapped the 1 cup of cream for an equal amount of full fat sour cream. Then allowed to cook in the fridge overnight and blended. It's... different. Good different? I liked it. Maybe you will too? 🤷‍♀️ submitted by /u/CandysaurusRex to r/noscrapleftbehind [link] [comments]

submitted by /u/JustSoLackingInBear to r/muglife [link] [comments]

I am a fan of thicker soups as I find them more filling. I made a recipe for wild rice and mushroom soup but I used heavy cream and chicken stock at the time. I know I can substitute chicken stock for vegetable stock but what about the heavy cream? Would coconut milk be a bad substitute if I used some coconut cream too or should I just use all vegetable stock? submitted by /u/thedafthatter to r/Cooking [link] [comments]

I found a lovely easy recipe that consists of mushrooms, potatoes, onions, and cream (+ water) that are all cooked then blended together I love mushrooms and I like cream soups but the problem is, this seems to be a very low-calorie, low-protein dish. I am already skinny so id really rather pair it with something rich Any recommendations? So far I'm just thinking to fry a chicken thigh to go with each portion tbh submitted by /u/MrInfinity-42 to r/Cooking [link] [comments]

🇺🇦 Слава Україні! 🇺🇦 _______________________________ Another entry in our series on Ukrainian cuisine! Previous entries: Borshch | Varenyky | Salo | Syrniki | Korovai | Horilka | Pampushky | Banosh | Chebureki | Hrechanyky | Kyivskyi Cake | Makivnyk | Vyshnyak | Drunken Cherry Cake | Varenukha | Pumpkin Porridge | Lazy Varenyky | Holubtsi | Kolach | Kvas | Christmas Borshch | Uzvar | Kutya | Beetroot Salad | Kapusnyak | Nalysnyk | Bublyk | Deruny | Wild Mushroom Sauce | Yavorivskyi Pie | Spring Dough Birds | Kholodets | Easter Bread (Babka/Paska) | Khrin & Tsvikli | Shpundra | Teterya Chef Ievgen Klopotenko's AMA on r/Ukraine can be found HERE. He answered lots of questions about Ukrainian cuisine! In it, he said: "In terms of support, I believe that cooking Ukrainian dishes is a significant contribution to preserving Ukrainian culture." _______________________________ Green Borshch - the Love of My Life A version of Green Borshch by Ievgen Klopotenko. Photo: klopotenko.com Borshch has many incarnations - it warms the soul as the everyday classic Red Beet Borshch, the solemn elegance of Christmas Borshch demands reverence, and it keeps us cool and breezy in the summer with its manifestation as Cold Borshch. Today we will introduce another kind of borshch: Green Borshch. It is a good thing this soup is so healthy for you, because it is around this time of year that I begin my borderline unhealthy obsession with preparing it. :) Green borshch does not have much in common with its red brother. Their main two similarities are that Ukrainians love them and that traditionally they were cooked using bread kvas; one theory regarding the etymology of borshch is that it originally referred to this sour kvas base common to both soups. Today, during our very fast paced lives, this step is usually skipped. _______________________________ Green Energy Shchavel (Sorrel) Green borshch’s main ingredient is sorrel, in Ukrainian shchavel, also known as kvasets (meaning "sour one"). Sorrel is a green, leafy plant that produces lovely light green leaves. Wild sorrel lights up spring forest beds and meadows, and cultivated sorrel lights up the dinner plates. It has a very interesting lemon-like flavor, with faint undertones of fruitiness. Ukrainians love to use sorrel in salads and most prominently in the soup they call Green Borshch, Shchavel Borshch or Spring Borshch. Traditionally green borscht was cooked, in addition to young sorrel, with young nettle leaves, beetroot leaves, and some other spring leafy deliciousness. The other typical stars of green borshch are hard-boiled eggs and sour cream. Green borshch is a very forgiving dish to cook - and it is delicious both when cooked with meat and when it is vegetarian. Well actually, there is a small catch - while the plant grows until Autumn, the leaves of sorrel are generally at their most flavorful peak for cooking in the mid to late Spring. Hope you try your luck at the farmer's market to get a bunch of fresh sorrel, and make some green borshch! _______________________________ Lean, Mean and Green Version with nettles While this is a stock photo above, the recipe below is a version of my own - hope you like it! I'm already in the process of cornering the market in my local sorrel supply. Ingredients Optional: Meat (pork, beef, chicken - you choose) - 600 g Water - 3 liters Potatoes - 400 g Carrot - 1 medium to large carrot Sorrel - fresh, 200 g (in a pinch I heard you can use frozen - I never tried) Dill greens - 1 small bunch Parsley greens - 1 small bunch Green onions - 1 small bunch Eggs - 4 (you can make more if you want! No one will be upset with you!) Sour cream to taste - I use a lot :) Peppercorns - to taste Salt, pepper to taste Recipe Make the stock. Usually, Ukrainian borshch is prepared with meat stock. But if you want to prepare a vegetarian version of the dish, then just make vegetable broth. Also you can always buy it :) If you are making a meat stock: Place the meat in a large pot. Pour (gently so not to splash droplets around) 3 liters of water over the meat and cook over low heat for 1.5 hours. If a foam appears on the surface - carefully collect it with a spoon. In order for the broth to be clear - cook it over low heat. When meat is cooked (it can be easily separated from the bone using a fork), add peppercorns, salt and pepper to taste. Remove the meat from the broth, separate it from the bone and cut it into small pieces. Place it back into the broth. Peel the potatoes and carrots, cut the vegetables into cubes, put them into the broth, bring to a boil and cook over moderate heat until done. It will take approximately 20-30 minutes. Add cubed meat, if you made meat broth. Boil 4 eggs. Clean and cut them according to your choice - halves, quarters or circles. Wash and coarsely cut the sorrel. Wash and finely chop dill, parsley, and green onion. When the vegetables are ready (soft and easily can be cut through with a fork), put the chopped greens in the soup. Cook for 3 minutes. After that, remove from the stove and leave under the lid for another 5 minutes to infuse. The leaves will look wilted, but don't let this deter you - the taste will be explosive! Serve hot with sour cream and hard boiled eggs (bonus points for soft boil). Some people add them directly to the pot, but I add them after I pour the borshch into bowls, as this way I can easily regulate the amount of sour cream depending on people's preferences and also make sure the egg yolk does not separate from the egg white to ensure the most impressive visual effect :) Смачного! _______________________________ The 431st day of a nine year invasion that has been going on for centuries. One day closer to victory. 🇺🇦 HEROYAM SLAVA! 🇺🇦 _______________________________ Verified Charities u/Jesterboyd is a mod for r/ukraine and local to Kyiv. He is currently selling t-shirts raising money to buy some very interesting drones. Link to donation United24: This site was launched by President Zelenskyy as the main venue for collecting charitable donations in support of Ukraine. Funds will be allocated to cover the most pressing needs facing Ukraine. Come Back Alive: This NGO crowdfunds non-lethal military equipment, such as thermal vision scopes & supplies it to the front lines. It also provides training for Ukrainian soldiers, as well as researching troops’ needs and social reintegration of veterans. Trident Defense Initiative: This initiative run by former NATO and UA servicemen has trained and equipped thousands of Ukrainian soldiers. Ukraine Front Line US-based and registered 501(c)(3), this NGO fulfills front line soldiers' direct defense and humanitarian aid requests through their man on the ground, r/Ukraine's own u/jesterboyd. Ukraine Aid Ops: Volunteers around the world who are helping to find and deliver equipment directly to those who need it most in Ukraine. Hospitallers: This is a medical battalion that unites volunteer paramedics and doctors to save the lives of soldiers on the frontline. They crowdfund their vehicle repairs, fuel, and medical equipment. Humanity: Co-founded by u/kilderov, Humanity is a small team of volunteers securing and distributing humanitarian aid to the most vulnerable populations in temporarily occupied Kherson Oblast. Kilderov and his friends were under occupation in Nova Kakhovka in 2022. You can find many more charities with diverse areas of focus in our vetted charities list HERE. submitted by /u/duellingislands to r/ukraine [link] [comments]

A recent post about an ex demanding a specific meal reminded me of a similar situation with my ex. Standard “I’m on mobile,” etc. So my ex decided he wanted me to make a specific chicken dish for him, and handed me a copy of the recipe. I looked it over; simple enough to make… and then I see the instructions to stick it in the oven at 250F for an hour. I looked at him and asked… Are you sure this is right? If I cook it at 250 it’s still gonna be almost raw in an hour. He got upset and yelled about how he copied the recipe exactly, just make it like it says… Okay fine. I did. Pulled it out of the oven, served his, then cranked the oven up and put the rest back in to cook longer. Sure enough, that chicken was bright pink and barely warm, just like I said it would be. He ate the whole thing and said “That was pretty good. Now how hard was it?” Next day, he calls to tell me how upset his stomach is, etc., but blames the tacos he had for lunch. Suuuurrrre, it was tacos, not damn near raw chicken. He’s lucky it wasn’t worse. When cooked properly (350F, not 250) it’s actually pretty good. We’ve been apart 11 years and I still refer to it as “250 degree chicken” every time I make it. ETA: Spare me the bullshyte comments about how I “tried to kill him” because I’m a “white chick” who’s a bad cook. Would a bad cook have been able to tell that the cooking temperature as written was wrong? Or know what the temperature was probably supposed to be? Or recognize undercooked chicken when it was cut open? If I was “trying to kill him,” then why bother telling him… multiple times… that it would be/was underdone? For that matter, why bother cooking it at all? He was told it would be underdone using the temperature as written. He could see that it was undercooked when he cut it open. He decided to eat it anyway. The only thing forcing him to eat it was his inability to admit that just maybe he was wrong. And although whether I’m a “white chick” or not doesn’t matter one bit… at least one of those assumptions is wrong. THE RECIPE Posted already but several others have asked as well so I’m putting it here. Still on mobile. 1.5-2 lbs. boneless, skinless chicken breasts (3-4 breasts) Garlic powder to taste Sliced Swiss cheese 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup milk 1 box stuffing mix (original recipe used 1/2 box/3 cups; I just use the whole thing) Butter (optional) Spray a casserole dish with cooking spray and put in the chicken. Sprinkle with garlic powder to taste and cover with a single layer of sliced cheese. In a separate bowl, combine soups and milk; pour over chicken (should just cover.) Top with stuffing mix; can optionally dot with butter. Bake at 350F (not 250!) I think that’s roughly 175C 1.5 lb - 45-50 min / 2 lb - 55-60 min Let stand ~10 min before serving; soups will thicken as it cools submitted by /u/LocalLiBEARian to r/MaliciousCompliance [link] [comments]

Lentil soup is a dish you can find in most countries around the world, you can get it from Scotland, to China, to Srilanka, but few places give it such high regard as the Middle East. In the Middle East it's extremely popular, and you can get it at restaurants and even takeaways all over the region. The history of the lentil in the region goes back quite literally to the dawn of civilization and I like to think we have mastered the making of lentil soups. To this day it's eaten regularly in households all over the region and I think you should cook it this winter. If you grew up disliking lentils like myself, you may find yourself converted by this recipe. As usual I have a full video recipe which you can follow and I've linked to all my past r/cooking posts in the comments. What is Middle Eastern Lentil soup Middle Eastern lentil soup is made by boiling split red (or yellow) lentils until softened and tender. They're usually cooked with a combination of different vegetables or meat and are spiced accordingly to the taste of each country. The dish is widely eaten throughout the Middle East and is commonly served during the Month of Ramadan, when many people like to break their fast with a bowl of warm soup, it has the benefit of being simple to cook and very filling which make it a perfect Ramadan meal. Lentil soup is also a favorite amongst Middle Eastern Christian communities many of whom fast and adhere to a vegan diet for many days throughout the year including the Coptic Christians of Egypt who fast a whopping 180-210 days. The dish itself heavily varies from country to country and even house to house, and is usually made with whatever vegetables are on hand. I find that the use of onions, carrots and tomatoes give it a delicious and well rounded flavor, though it's possible to also add celery or courgettes (zuchinni). In this recipe the soup is blended once cooked into a smooth and creamy texture, with the lentils helping to emulsify the soup until it resembles the texture of a cream based soup. In some countries the soup is not blended, and it can have eggs, beans or even pieces of meat added to it. The moroccan dish Harrira, takes the soup further, with the addition of chickpeas, meat, celery and spring onions as well as more spices that give it a beautiful brick red color and smokier flavor. Most Lentil soups have fried vermicelli added to them which gives a slight texture contrast just like in chicken noodle soup. In the levant it's also common to add fried bread croutons (like those used in a fattoush salad) to the soup to give it a nice layer of crunch. I'd recommend first making this recipe with the same ingredients and spices, then put your own twist on it. I think the addition of chipotle peppers and adobo would give it an amazing smokey flavor, or the addition of some fresh herbs and lemon would give it a nice sourness. History Lentils have been eaten in the Middle East for millenia and are thought to be one of the first foods cultivated by humans, indeed they're considered the oldest domesticated pulse crop. Architectural digs have found evidence of lentil consumption along the Euphrates river going back to 8000BC and they've been mentioned in the holy books of Judaism, Christianity and Islam. Ancient Egyptians even left offerings of lentils in tombs to feed the mumified on their journey to the afterlife. The first mention of lentil stew as a dish exists in the book of Genesis 25:34 "Then Jacob gave Esau bread and lentil stew; and he ate and drank, and rose and went on his way.". Given their historical significance and popularity, it's no surprise that they continued to be popular into the modern day. In "Annals of the Caliphs' Kitchens" a 10th century cookbook from Baghdad, a chapter called "Making Dishes of Yellow Lentils" describes a recipe that closely resembles this one, it says: "Wash and pick over hulled lentil and cook it until it falls apart and becomes mushy. Cook with it round onion, olive oil, and salt. Add some vinegar. You have the option of adding to it sugar and saffron. Alternatively, if you do not like to use saffron or onion, put bruised garlic cloves and a dusting of cumin in the pot after adding the vinegar". After the introduction of the Tomato to the Middle East, it has kind of become a necessary ingredient in lentil soup which really elevates the flavor of the dish. The introduction of blenders and food processors also eased the process of milling the cooked lentils into a smooth soup, which prior to that was mashed by hand. Flavor Profile The dish is definitely a wintery tasting dish and despite not containing the usual winter spices, the earthiness of the lentils really make it feel so. The main flavor here comes from the lentils, which give the soup an earthy and nutty flavor. The red lentils in particular don't overpower the flavors of the other components and like a mushroom I find they empower the other flavors in the dish. The garlic is also quite noticeable and it gives a nice pleasant garlicky flavour to the soup. Using both crushed and fried garlic gives you a strong depth of flavor. You also get a little bit of heat from both the cumin and chili powder which takes on a background flavor in the soup, and are tolerable even to someone who doesn't like spice. One of the main flavors here actually comes from the addition of vinegar which elevates the flavors of the whole dish, it adds just the right amount of tang and sourness to brighten the dish and rebalance the earthiness of the lentils and vegetables. The vegetables are blended into the lentils and although you can't distinctly taste each of them, they contribute sweetness and a fresh flavor to the soup, particularly the carrots add a bright flavor. Ingredients Makes 4-6 large servings 1.25L (1.25 qt) Vegetable stock, you can also use chicken, meat or even water. If you are using stock cubes rather than fresh stock, then please use high quality ones. 250g (1/2 lb) Split Red Lentils 150g (5 1/4 oz) Carrots (about 1 large or 2 medium) 1 Brown Onion 1 Tomato 4-6 Garlic Cloves 1/2 Cup Short Wheat Vermicelli 3 Tbsp White Vinegar 1 1/2 Tbsp Olive Oil 1 1/2 Tsp Salt 1 1/2 Tsp Ground Cumin 1/2 Tsp Ground Black Pepper 1/4 Tsp Chili powder (cayenne or whatever you have on hand) Directions Peel and slice your carrots into large chunks about 1 cm or 1/2 an inch thick Peel your onion, remove the root and top and slice into quarters Wash your tomato and slice into quarters, we'll remove the skin later Peel your garlic cloves, mince 2 of them and set aside, the rest should be lightly crushed Add your chopped vegetables, the lentils and garlic (the crushed ones not minced) to a large stock pot Add your stock or water to the pot as well as 1 teaspoon of cumin, turn the heat up to high and bring the pot to a boil When the pot boils, retrieve the tomato quarters and remove their skin, then add them back to the pot Turn the heat down to low and allow the soup to simmer for 45 minutes. When done simmering, the carrots should be cooked through and the lentils should be swollen and mushy Using an immersion (stick) blender, blend the soup and all the vegetables pieces into a uniformly smooth mixture. Once blended it will have a creamy texture that resembles wall paint, remove the soup from the heat and set aside (check the notes for regular blender warning) In a small pot add 1/2 a tbsp of olive oil on medium high heat and add the 2 minced garlic cloves to it Fry for about 30 seconds then add the remaining cumin Fry for another 15 seconds then add the vinegar Mix and fry for 15 more seconds and add pour the mixture into the lentil soup Add salt, pepper and Chili powder (optional) then mix the soup well. Taste your soup and check for seasoning, you may need to add another 1/2 tsp of salt if your stock is low in sodium, or add more Chili powder if you'd like it spicier In a pot add the remaining olive oil and the vermicelli and fry on medium high heat until it turns a golden color. Stir constantly as it can burn easily Add the fried vermicelli to the soup as well as 1 cup of water to thin the soup out. Bring the pot to a boil once more and allow the vermicelli to cook for 10 minutes When the time is up, your soup is ready. The vermicelli will have absorbed some water from the soup, so add more water to thin it out until it's thinner than the paint like texture from before. It should be able to coat the back of a spoon without running, similar to the consistency of cooking cream. Garnish with coriander, thin slices of Chili and nigella seeds Notes and tips You must use split red lentils for this, brown or green ones have a lot stronger taste and I think the dish won't taste right with them You can serve this over rice and it will be a close approximation to Yellow Lentil Koshari or Kichidi If you have a spice grinder, then toast whole cumin seeds and use them instead for an even more powerful flavor A standard blender can be used in place of an immersion blender, however you need to be sure to either remove the steam vent from the lid, or leave the lid slightly ajar, as it can explode when you blend hot soups The method for making the fried bread croutons is in my fattoush post submitted by /u/ObiEff to r/Cooking [link] [comments]

These types of recipes, though certainly not fine dining or heart healthy, remind me of my mother's kitchen and are perfect comfort food. Anyone have any favorites or guilty pleasures? submitted by /u/lyricalindsey to r/Cooking [link] [comments]

submitted by /u/YourMomsDick to r/FoodPorn [link] [comments]