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

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

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 dre