Cream Of Mushroom Soup With Chicken

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... chocolate soufflé, caramel ice cream, chocolate soup and Palo Cortado. Don´...low-temperature confit suckling pig with amontillado sauce, mushroom and peach chutney and... lomo tartare, oxtail croquettes with wild mushroom sauce, a creamy rice...lettuce hearts, cogollos, served with a caper cream, picatostes, shavings of ...Flake fried chicken, pulled pork), Mexico (chimichangas), Asia (mussels with Thai ...

... works well. The slow cooked mushroom and cream of chicken soup recipe is what I use... Never considered pairing duck with tomato. When I've had that with lamb, it just washes...

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... and veggie mix got combined with cream of mushroom and baked. Yum. Today I... pan cooked them like patties with leftover chicken sausage and a little bit... cream of mushroom soup. Stroganoff is one of my favorite things, and I make it with sour cream...

... Savory Soy Sauce Soup: Stewed Aged Puer Tea Chicken Soup with Bamboo Fungus Main... or - Lion's Mane Mushroom with Taro Quinoa Rice & Sesame ... Snack Menu Sesame Oil Chicken Thin Noodle Soup - with Plum Picked Tomatoes... Orange Waffle, Fresh Fruits, Mascarpone Cream, Walnuts, Chocolate Sauce Seasonal Fruit... Longan Wine Baileys Original Irish Cream Choya Excellent Beers Zhang Men...

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

... peppers with shallots, added pieces of roasted chicken ~ Tossed in leftover homemade cream of mushroom soup..., added ground sage~ Side of beets~ Made chopped salad with... drink~ Dessert later- homemade sour cream/lemon cookies with hot cocoa~ Nothing fancy...

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

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...tomato or mushroom sauce. Essential Soups Poland is a nation of "soup eaters... tangy soup made from fermented rye flour (zakwas), often served with white sausage...vibrant beetroot soup that can be served as a clear broth with tiny...: A classic, clear chicken or beef broth traditionally served with thin noodles on...popular Polish-style apple cake with a crumbly crust, often served warm with whipped cream.

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]

Accidentally bought a TON of cream of mushroom soup instead of chicken noodle. What are some meals I can make with it? submitted by /u/saltyspatoon96 to r/culinary [link] [comments]

Ingredients 1 pound spaghetti 2 tablespoons olive oil 2 cloves garlic, minced 1 small yellow onion, diced 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste 1 (10.75 ounce) can cream of mushroom soup 1 (10 ounce) can diced tomatoes with green chile peppers ½ cup shredded Colby-Monterey Jack cheese Directions Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes. Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese. Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes. submitted by /u/Sad_Helicopter_4365 to r/VeryGoodRecipes [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]

After a year of research, debate, and help from many of you in your home regions, I’ve finished a national map of 78 U.S. food regions. Each area is based on distinct culinary traditions shaped by geography, culture, and history, from Gullah and Tex-Mex to Monroe BBQ and Crucian cuisine. I’d love your feedback: Did I miss something obvious? Should a region be renamed, removed, or split further? A version of this map’s headed to print next year as part of a national cultural atlas, so this is the last round of tuning before it gets locked in. Methodology note: This map is interpretive rather than purely statistical. Regions were defined using a mix of historical settlement patterns, agricultural zones, immigration history, regional dishes, and feedback from locals across multiple revisions. This is the 5th major revision, and I’m posting here specifically to invite critique before it goes to print as part of a larger cultural atlas. Edit- just tried to reupload this in higher resolution. I went as high res as Reddit would let me. Sorry if it's still blurry or unreadable. DM me or look at links in my profile and I'll point you to a higher-res version submitted by /u/piri_reis_ to r/dataisbeautiful [link] [comments]

After a year of research, debate, and help from many of you in your home regions, I’ve finished a national map of 78 U.S. food regions. Each area is based on distinct culinary traditions shaped by geography, culture, and history, from Gullah and Tex-Mex to Monroe BBQ and Crucian cuisine. I’d love your feedback: Did I miss something obvious? Should a region be renamed, removed, or split further? A version of this map’s headed to print next year as part of a national cultural atlas, so this is the last round of tuning before it gets locked in. Edit- just tried to reupload this in higher resolution. I went as high as Reddit would allow. Sorry if it's still fuzzy. DM me or look at links in my profile and I'll point you to a higher-res version submitted by /u/piri_reis_ to r/MapPorn [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]

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Since we're saving 3 dollars per person from last year I wanted to see how much better off 2025 Trumpsgiving is than Bidensgiving. I'm really HAPPY to get carrots, a can of green beans, and store packaged mac and cheese this year. SO GOOD. Like Trump, I too hate Sweet Potato Casserole, Pecan Pies, and I really appreciate that we cut out chicken broth, onions, and celery. Those were just so UNNECESSARY. Not too happy about spending more on Turkey though. submitted by /u/ytman to r/inflation [link] [comments]

I started out just trying to use what I had in the fridge, and it turned into one of the best soups I’ve ever made. It’s thick, cozy, and feels rich, yet it’s packed with vegetables and doesn’t use any cream or flour. The base is roasted cauliflower that I blended into a purée. I caramelized three cartons of mushrooms in butter and a little beef tallow with a pinch of red pepper flakes for extra flavor. The soup has chicken, potatoes, onions, celery, carrots, sun-dried tomatoes, kale, and thyme simmered in a Better Than Bouillon broth. I finished it with a squeeze of lemon juice for brightness. Creamy Chicken Mushroom Soup (No Cream or Flour) Ingredients 4 boneless, skinless chicken breasts 3 cartons mushrooms (about 24 oz), sliced 2 bags pre-chopped cauliflower (about 32 oz total) 5 small potatoes, diced 2 cups chopped onions 5 celery stalks, diced 3 carrots, chopped 1 cup sun-dried tomatoes, chopped 2 handfuls kale, chopped 2 tbsp butter 2–3 tbsp beef tallow 5–6 cups water 6 tsp Better Than Bouillon (chicken) ½ tsp dried thyme ½–1 tsp red pepper flakes Juice of ½ lemon Salt and pepper to taste Instructions Roast the cauliflower: Toss with olive oil, salt, and pepper. Roast at 425°F for 25–30 minutes until tender and golden. Blend with 1 cup broth or water into a smooth purée. Caramelize the mushrooms: Heat 1 tbsp tallow or butter in a wide pan over medium-high heat. Add mushrooms in a single layer. Let them brown without stirring for 3–4 minutes. Add red pepper flakes and a pinch of salt. Cook until golden, then set aside. Brown the chicken: In a large soup pot, melt the remaining butter and tallow. Season the chicken with salt, pepper, and thyme. Brown on all sides and remove. Build the base: In the same pot, add onions, celery, and carrots. Sauté 4–5 minutes. Add potatoes, sun-dried tomatoes, Better Than Bouillon, and 5–6 cups of water. Return the chicken. Simmer 15–20 minutes until vegetables are tender and chicken is cooked through. Finish the soup: Stir in the cauliflower purée, mushrooms, and kale. Simmer for 5 minutes until the kale softens. Add lemon juice and adjust seasoning. submitted by /u/Mlkbird14 to r/soup [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]

Thanks for all the love on this 🙏 Reddit compresses the map—if you want full-res zoom-ins (and prints), they’re on my IG. My bio there has the link to the shop. IG: americanfoodatlas submitted by /u/piri_reis_ to r/MapPorn [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 am trying to make a "vegetarian" version of chicken and noodles on the stove. Maybe with egg noodles and cream of mushroom or potato soup? Not sure if tuna would be good in there either. submitted by /u/Chawingsga to r/cookingforbeginners [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]

So, I have no money right now but I do have an excess of canned food and old vegetables from the food pantry a couple weeks ago. I also might have the flu; I am crazy fatigued and sore and just feel like dying. But I'm really hungry so I thought maybe I'll just make a casserole. This is mushrooms, corn, ( I forgot carrots!!!! Maybe I'll put those in the topping 😭), yellow bell peppers, black beans, red onion, toasted hot dog buns for breadcrumbs, ,shredded cheese blend, canned spaghetti with meatballs, and chicken noodle soup mix, with various spices. I think I'm gonna mix up more breadcrumbs, diced carrots, and cream cheese and top it off for a final broil. I'm just experimenting, intuitive tired cook. Any suggestions please? I'll post the results in half an hour or so submitted by /u/cohonka to r/shittyfoodporn [link] [comments]

So because I’m a data-driven wife and mother, who does the groceries, I decided to sit down and compare my online orders with Coles in the second half of 2022 vs prices now on their website. I’m not sure if anyone else finds this interesting (absolutely fucked) but here it is, Coles and their “down down” prices. This increases are in LESS than a year. 300g Coles Sour Cream $2.70 > $3.25 400g Coles Burrito Wraps $3 > $3.50 40g Coles Mexican Seasoning 80c > $1 490g Leggo’s Pasta Sauce $3 > $4.30 18 pack Poise Panty Liners $3.30 > $3.70 200g Tim Tam’s $4 > $4.50 25 pack bottle Coles Ibuprofen $2.30 > $2.50 24 pack Zooper Dooper’s $6.50 > $7 425g Coles Sliced Beetroot 80c > $2.35 500ml Coles Tomato Sauce $1.50 > $1.95 2L Coles Fruit Juice $2.15 > $2.80 425g Birds Eye Frozen Fish $10 > $10.50 2L Coca-Cola $3.55 > $3.65 500g Coles Frozen Cauliflower + Broccoli $2.80 > $3.40 1kg Coles Frozen Potato Royals $3.40 > $4.90 500g Coles Penne Pasta 80c > 90c 4 pack Four’N Twenty Meat Pies $7.50 > $8.50 700g Coles Shredded Tasty Cheese $7.50 > $10 4 pack Coles Double Length Toilet Paper $4.10 > $4.60 125g Coles Choc Wafers 55c > 80c 700g Coles White Toast Loaf $2.20 > $2.70 12 pack Coles Sliced Tasty Cheese $4.50 > $5 600g Coles Angolotti Pasta $4.50 > $5 20 pack Top 20 Potato Chips $6.50 > $8.65 1kg Coles Frozen Corn Kernels $3.20 > $4.19 425g Old El Paso Beans $4 > $4.40 6 x Coles Bread Rolls $2.50 > $2.65 250g Coles Halloumi $5.50 > $6.50 175g Coles Potato Chips $2.10 > $2.30 200g Parkers Pretzels $3 > $4.80 175g CC’s Corn Chios $4.50 > $4.70 200g Coles Sliced Mushrooms $3 > $3.50 (on special, so presumably more) 309g Coles Celery Sticks $4.50 > $5 5 pack Cobs Popcorn $3.50 > $4 1 pack Oreos $2 > $2.50 1kg Coles Plain Flour $1.15 > $1.20 12 pack Coles Free Range Eggs $4.50 > $4.80 500g CSR Caster Sugar $1.85 > $2 300ml Coles Thickened Cream $2.60 > $2.80 1.5kg Spud Lite Potatoes $5 > $6 1kg Coles Honey Soy Chicken Wings $7.50 > $9 300g Hong Kong Dumplings $7.50 > $8 85g Coles Jelly Crystals 95c > $1.15 400g Thomason’s Deli Ham Quad Pack $5.50 > $6.50 450g Coles Garlic Bread Twin Pack $2.10 > $2.30 1 x Coles Chicken Kebab Stick $1.30 > $1.50 430g Coles Soup Pouch $2.70 > $3 1kg Birds Eye Frozen Mix Veg $5.50 > $6.50 500g Arnott’s Assorted Cream Biscuits $6 > $7 190g Arnott’s Shapes $3.50 > $4 2L Coles Pulp Free Orange Juice $4.90 > $5.50 500g Coles Cholesterol Lowering Spread $4.50 > $5 Edit to add: late 2022 = $192.80 vs August 2023 = $225.75. So a $32.94 difference in total. Also I do eat fresh produce, but it fluctuates so much I didn’t include it. submitted by /u/sec-rose to r/australia [link] [comments]

submitted by /u/Embarrassed_Ad8881 to r/coolguides [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]