heather_in_sf
Well-known member
I did not get the name of the book, it's an Indian cookbook she bought in Singapore many years ago.
REC: Chicken and Mushroom Soup
8 oz chicken, skinned, boned and sliced into thin strips
6 Tbl unsalted butter
1/2 tsp garlic, pureed
1 tsp. garam masala
1 tsp crushed black peppercorns
1 tsp salt
1/4 tsp ground nutmeg
1 medium leek, sliced
1 cup mushrooms, sliced
1/3 cup sweet corn kernels (fresh is better, then frozen, thawed)
1 1/4 cups water
1 cup heavy cream
1 tsp chopped cilantro
1 tsp crushed dried red chile flakes (optional)
Melt the butter in a saucepan and over low heat cook the garlic and garam masala. Lower the heat and add the black pepper, salt and nutmeg. Add the chicken, leek, mushrooms and corn and cook for 5-7 minutes until the chicken is cooked through, stirring constantly.
Remove from heat and let cool slightly. Transfer 3/4 of the mixture to a food processor, add the water and puree for a minute. Return to the pan and heat to hot, then add the cream and simmer for 10 minutes. Top with cilantro and crushed red chile.
Says it serves 4-6 but my friend made a double batch and between 4 of us we ate most of it.
REC: Chicken and Mushroom Soup
8 oz chicken, skinned, boned and sliced into thin strips
6 Tbl unsalted butter
1/2 tsp garlic, pureed
1 tsp. garam masala
1 tsp crushed black peppercorns
1 tsp salt
1/4 tsp ground nutmeg
1 medium leek, sliced
1 cup mushrooms, sliced
1/3 cup sweet corn kernels (fresh is better, then frozen, thawed)
1 1/4 cups water
1 cup heavy cream
1 tsp chopped cilantro
1 tsp crushed dried red chile flakes (optional)
Melt the butter in a saucepan and over low heat cook the garlic and garam masala. Lower the heat and add the black pepper, salt and nutmeg. Add the chicken, leek, mushrooms and corn and cook for 5-7 minutes until the chicken is cooked through, stirring constantly.
Remove from heat and let cool slightly. Transfer 3/4 of the mixture to a food processor, add the water and puree for a minute. Return to the pan and heat to hot, then add the cream and simmer for 10 minutes. Top with cilantro and crushed red chile.
Says it serves 4-6 but my friend made a double batch and between 4 of us we ate most of it.