[recipe + video] Quick Cream Of Chicken & Mushroom Soup







For a super easy weeknight dinner, you can serve up a hearty meal using canned soup and few added fresh ingredients to perk up the taste and appearance. This recipe that I am sharing is very versatile because you can mix and match your soup base and ingredients to suit your household preference.


CREAM OF CHICKEN AND MUSHROOM SOUP
(蘑菇鸡肉浓汤)






In addition to our usual Chinese slow-boiled soups we also cook simple Western-style of cream soup such as mushroom or pumpkin to go with bread or spaghetti. In this recipe we made an one pot cream soup to serve with steamed rice using canned mushroom and chicken soup together with some fresh ingredients to make a nutritious main course.
Watch how we prepared this quick and easy CREAM SOUP.









(Yield: 2-3 | Preparation: 10 minutes | Cooking: 15 minutes)
Ingredients:
1 canned chicken & mushroom soup
200g chicken fillet, sliced thickly
2 medium potato, diced
10 white button mushrooms, quarter
100g pumpkin, diced
1 small brown onion, diced
600ml hot water



Method:
1. Sauté onion and potato with drizzle of oil for a minute.
2. Add in marinated chicken and mushroom and continue to cook for another minute.
3. Next add in water (you can dilute with more water according to your preference) and simmer for 5 minutes before adding pumpkin and cook for another 2 minutes or so till soft.
4. Add in canned soup and mixed well.
5. When mixture comes to boil again, remove from heat and serve with steamed rice, pasta or bread.





除了中式的炖汤有时候我们也会煮一锅简单美味的西式浓汤来搭配烤面包或主餐。这里我们就用罐装的蘑菇鸡肉浓汤加入一些新鲜的食材改进成一道有营养的主菜。
(分量: 2-3人份   | 准备: 10分钟   |  烹调时间: 15分钟)
材料:
1罐蘑菇鸡肉浓汤
200克鸡柳,切0.5cm片
2个土豆,切块
10个白色蘑菇,切块
100克南瓜,切块
1个小洋葱,切块
600毫升热水
做法:
1. 取一个小汤锅,加入少许油然后爆香洋葱和土豆。
2. 接着放入腌好的鸡肉和蘑菇继续煎煮一分钟至鸡肉表面呈现金黄色。
3. 倒入大约250毫升的热水(您可以依照自己的口味加或减少水份)用慢火焖煮5分钟之后才加入南瓜再煮2分钟左右或变软。
4. 最后加入罐装浓汤搅拌均已在煮一两分钟即可和米饭,意大利面或面包一起食用。






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Source : Cuisine Paradise | Singapore Food Blog

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