Skip to main content

Hearty Chicken Soup with Mushrooms, Leek and Wild Rice

First up, I thought that I should qualify that I am no health nut and that this is not a health blog. In fact, I  still turn pale after 5 flights of steps. Escalators and elevators are my best pals. I visit them whenever I could everywhere I go.

But I find this pretty interesting and I really do want to share it.

Some time back I picked up the book Super Immunity by Joel Fuhrman from a bookshop and learnt a few surprising info. Although these "info" are well backed by researches, you can bet your liver that there will always be other researches somewhere out there that contradict them and that the author might pick and choose those that supports his argument. So read with a pinch of salt. Oh by the way, not too much salt, but I guess you already knew that.

One of the interesting "info" that I learnt was that mushrooms contains many good-for-your-health nutrients. See a short write up here at Bon Appetit and also at Daily Mail. Same thing goes for the allium family of vegetables, which includes onions, garlic, leeks, chives and scallions.

So this recipe from Soups & Stew by Cook's Illustrated was just the prefect prescription.


Whenever I roast a chicken, I will strip the meat off and throw all the bones into a pot with carrots, onions and celery to make chicken stock. Extra mileage from the same chicken.

So with my chicken stock ready, I only have to par-boil the wild rice and cook the vegetables. This soup can come together in less than half an hour, with washing up included.



When I made this soup, I was not entirely sure that our little princess would take to it. She loves mushrooms and ate half a bowl of the soup, which is already more that what I had hoped for. Well, ... kids. I will have to just keep trying.

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…