Cream Of Mushroom Soup Chicken Recipe

... iMacWould you please post your recipe for Funeral potatoes 🥔 @Starpolisher... you go: Easy Cheesy Potatoes Recipe (Funeral Potatoes) FYI: For more...) container sour cream 1 (10.5-ounce) can cream of chicken soup (or celery or mushroom) ¼ cup... brown potatoes, 16 ounce sour cream, 1 can cream of chicken, 1 bunch green onions...

...used a specific recipe as a guideline, with cans of cream of mushroom soup playing prominently. ... to make a baked chicken stew with a crunchy top?” ... bought was a rotisserie chicken, everything else was already in ...Meat from one whole cooked chicken, chopped into bite-size pieces Half ...to chicken casserole, I’d say that tomato-based liquid is definitely a more specific flavor than cream of mushroom ...

...Diana Henry recipe for Chicken and Mushroom Pot Pie enriched with sour cream. I succumbed...in the freezer. — Curry Chicken Noodle Soup — double-concentrated homemade broth, red curry... paste & curry powder, leftover chicken, greens. — Chicken... Quesadilla or Kathi Roll — leftover chicken, flour tortilla ...

... not the consistency. Plus the cream of chicken wouldn't be keto. All that... works well. The slow cooked mushroom and cream of chicken soup recipe is what I use for ...

...Wang Mandu (King Dumplings) Recipe Wang mandu, which translates to... for the savory beef, mushroom and onion filling, which ...Cooking Mushroom Manti With Garlic Yogurt and Tomato Sauce Recipe Eaten... from yogurt and sour cream to melted butter and ...Recipe These dumplings are inspired by my mom’s comforting cabbage-potato soup... Thai Basil Chicken Dumplings With Rice Paper Wrappers Recipe Trade between...

... Krispie Christmas Puddings Muffins Basic Recipe / Chocolate Orange Muffins (1) / Chocolate... lentil soup Celery Soup / Celery Soup Cheats Minestrone Chicken & Sweetcorn Soup / Chicken and Sweetcorn Soup Chunky... & Tomato Soup Cream of Tomato Soup Curried Parsnip Soup Easy Italian Soup Gammon and... Soup Mushroom Soup Nasturtium and Lettuce Soup Onion Soup Oxtail Stew + Oxtail Soup Parsnip & Apple Soup...

...easy chicken and stuffing casserole will satisfy the heartiest of appetites. Recipe...2/3 cup chicken broth 4 boneless, skinless chicken breast halves, ...75-ounce) can condensed cream of mushroom soup 1/3 cup sour cream or milk Cooking.... Combine soup with the sour cream or milk. Spoon evenly over chicken. Sprinkle... as the stuffing mix, condensed soup and the chicken broth provides enough for the recipe.

...easy chicken and stuffing casserole will satisfy the heartiest of appetites. Recipe...2/3 cup chicken broth 4 boneless, skinless chicken breast halves, ...75-ounce) can condensed cream of mushroom soup 1/3 cup sour cream or milk Cooking.... Combine soup with the sour cream or milk. Spoon evenly over chicken. Sprinkle... as the stuffing mix, condensed soup and the chicken broth provides enough for the recipe.

...... (original post) Chicken and rice using Vivian Howard's recipe. Not the prettiest.... Cover the rice with cream of mushroom soup. Add some chicken thighs and fresh mushrooms...

I stock up on chicken breasts and pressure cook...1 pound of diced cooked chicken breast, 1 roll of good... Jimmy Dean's), 1 can cream of mushroom soup, 1 T Worcestershire sauce, 1...soup mix, Worcestershire sauce, and mushrooms (drained). In a larger bowl, mix rice, chicken... breast and sausage together, then add the soup mixture and mix... want to double the recipe and put in two containers...

...soup Celery Soup / Celery Soup Cheats Minestrone Chicken & Sweetcorn Soup / Chicken and Sweetcorn Soup...Tomato Soup Cream of Tomato Soup Curried Parsnip Soup Easy Italian Soup Gammon...Soup Mushroom Soup Nasturtium and Lettuce Soup Onion Soup Oxtail Stew + Oxtail Soup Parsnip & Apple Soup...Bread - Mrs McC's recipe for Remoska Breadsticks MrsM's... / angelnikki's (No Salt Recipe) Chapattis Cheese and ...

... Green Bean Casserole Ingredients Original recipe (1X) yields 8 servings 2... 2 (10.5 ounce) cans cream of chicken soup ? cup milk ½ cup grated Parmesan... / Renee Pajestka Cook’s Note This recipe happily fed eight adults and ... Italian seasonings. You can use cream of mushroom soup in place of cream of chicken soup. After serving, leave the lid...

... Green Bean Casserole Ingredients Original recipe (1X) yields 8 servings 2... 2 (10.5 ounce) cans cream of chicken soup ? cup milk ½ cup grated Parmesan... / Renee Pajestka Cook’s Note This recipe happily fed eight adults and ... Italian seasonings. You can use cream of mushroom soup in place of cream of chicken soup. After serving, leave the lid...

... clue where I found this recipe so many years ago. Kentucky... can Beef Consomme 1 can Cream Mushroom soup 1/2 cup chopped pecans... 8. You can use chicken broth and cream of chicken soup to serve with chicken dishes. Next Ingredient...

Slow-Cooked Parmesan Chicken Chicken and rice simmer in a mushroom and Parmesan sauce all...Dry Onion Soup and Recipe Mix 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup 1½ ...of butter onto each chicken breast half. Stir the onion soup mix, mushroom soup, milk and rice in ...a medium bowl.  Pour over the chicken.  Sprinkle with the...

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]

This recipe serves approximately 8 people and is known for its "culinary symphony" of textures and flavors. submitted by /u/ciaolavinia to r/OldCelebrityRecipes [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]

My sister has a severe peanut allergy, and out of caution avoids all legumes and soy protein. I tried to make a cheesy potato side dish for Thanksgiving that she always loved and ate growing up but hasn't had in years (she was vegan for a while), but I didn't think to check the Cream of Chicken soup, and it turns out that has soy protein so she didn't eat it. I REALLY want to be able to make this for her for Christmas in a way she can eat. It's one of those very Midwestern US casserole recipes where any "cream of" soup works-- are there kinds/brands without soy or legumes? Or am I going to have to figure out how the hell to cream a mushroom from scratch? submitted by /u/WhiskeyPixie24 to r/Allergies [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]

I've been seeing a ton of news articles about how Aldi is offering a Thanksgiving meal for up to 10 people for just $40. 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. Are y'all planning to shop exclusively at Aldi for the holidays? 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 submitted by /u/georgecloooney to r/aldi [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]

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]