Sign up for Dish by Dish's monthly newsletter!

Mushroom & Carrot Soup

Buenos Aires is currently experiencing a cold wave. It’s not as bad as the winters in New York, but it’s definitely much colder than the past few weeks. I have even dug out my gloves to put on, even though I have less than 6 blocks to walk the subway to anywhere I want to go (6 blocks is roughly 600m). So, that kinda explains how cold it is here. In the morning when I head to work, temperatures are around 1 to 3 degrees celcius. And at night, when I’m snug in bed, temperatures are around close to 0 degrees.

In order to combat the freezing cold, I decided to make a wonderfully delicious warm soup last night. It’s a small twist off the classic cream of mushroom soup. Basically it’s a mix of mushrooms and carrots, combined with some onionsa and a hint of garlic. It was DELISH. Loved it. Awesome reviews received as well. So here you have it:

MUSHROOM & CARROT SOUP (Makes 4 – 6 servings)

Ingredients:

1) 1 large carrot
2) 600g of fresh button mushrooms
3) 1 large onion
4) 1 large clove of garlic
5) 1 litre of chicken stock

Steps:

1) Peel the carrot and chop into thin slices
2) Stir-fry the carrot slices in a wok for approximately 15 minutes on low to medium heat
3) Chop the onion and garlic, and add them to the onions to the carrots after carrots have been cooking for around 15 minutes
4) Meanwhile, as the onions cook, wash and then slice the button mushrooms evenly
5) Add the mushrooms to the wok after onions are turning golden brown
6) Sauté the mushroom slices until they turn a little brown
7) Add in the chicken stock, and allow to simmer for 10 – 15 minutes
8) After simmering, transfer the soup to a food blender and blend until it achives a nice but not too watery texture
9) Serve hot with grated cheese

Fresh ingredients:

Mushroom__carrot_soup1

Chopped carrot slices:

Mushroom__carrot_soup2

Stir-fry the carrot slices in a wok for 15 minutes:

Mushroom__carrot_soup4

Chopped onions:

Mushroom__carrot_soup3

Add chopped onions and garlic to the carrot slices:

Mushroom__carrot_soup5

Slice the mushrooms evenly:

Mushroom__carrot_soup6

Add the mushroom slices to the wok once onions are turning slightly brown:

Mushroom__carrot_soup7

After the mushrooms have been cooked for a while:

Mushroom__carrot_soup8

A closer look at the ingredients in the wok:

Mushroom__carrot_soup9

Add the chicken stock and allow to simmer for 10 minutes:

Mushroom__carrot_soup10

Soup being warmed up after being blended:

Mushroom__carrot_soup11

Serve warm with grated cheese or alone:

Mushroom__carrot_soup12

felicia | Dish by Dish

Felicia is a Singaporean that's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

More Posts - Website

Sign up for the monthly newsletter here!

Trackbacks

  1. [...] with many different types of soups, such as Cream of Butternut Squash, Cream of Asparagus, Mushroom & Carrot Soup, French Onion Soup. I love the fact that many of these soups literally conserve a large proportion [...]

  2. [...] •    French Onion Soup •    Cream of Butternut Squash •    Cream of Carrot Soup •    Cream of Mushroom Soup •    Cream of Asparagus Soup •    Mushroom & Carrot Soup [...]

Leave a comment?

*