Another re-start...

Hello guys, this blog is kicking again, finally. I've been thinking a lot on what should I write since I'm 're-starting'; should this focus on cooking or my life in general or yoga business. I can't convince myself which should I focus on since my life is so integrated with all the above. Without life, without yoga. Without cooking, without life. So, everything that matters. :)

Anyway, I'm gonna start with sharing an Easy Mushroom Soup that you are so going to enjoy.

Is the most simple and faster way to prepare if you want something for the cold weather. I'm a typical asian and the first thing I want to eat everyday when I wake up is something that warms my tummy. I love my smoothies and salad but, I'd prefer to pair with a warm toast or chicken fillet or mushroom or anything that has gone through the grill.

I made a pact with myself that I'd do vegetarian Mondays and Tuesdays for as long as I can ever since I returned from India. I'm not going down the yogi way, not yet. The experience I had with no meat diet had been significant for my digestion and the waste coming out of body. Let's just say, it's cleaner, browner, not so smelly and, no pain. I have to include this part so you really understand what I mean. Sorry if its too visual :P


Here's the simple recipe from Jamie Oliver (my fav chef) and you will enjoy a superb bowl mushroom soup within 30mins. I promise, this will be the day you say goodbye to your canned soups.

In his recipe, he included dried porcini to increase the aroma/taste of the soup but I excluded it because its costly and does not have strong influence to the soup. You may add and explore the options.

Ingredients (Serve 1)

Olive Oil  
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300g mixed fresh mushroom (I use mixture of portabello and brown mushroom) 
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2 cloves of garlic
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1 red onion (I like red onion cos' it's much sweeter but you can use any onion you have)
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1 handful of Thyme (I use dried thyme so use about less than handful of them)
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250ml of vegetable stock (or just enough to cover all the mushroom)
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1 tablespoon of marscorpone or cream (Optional)
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Few drops of fresh lemon juice (Optional)

Method:

Saute the garlic and onion
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Don't bother cutting your mushroom; just break them into pieces using your hand. At this point, you require zero precision because everything goes into the blender for the equal treatment
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You will notice water cooking out of the mushrooms and continue to cook until most of the water disappear (80% water gone)

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Add your stock and simmer for around 15mins

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I pour all of the soup from the pan and blitz it up using the blender. I use a fruit blender so becareful when you handle the glass wall when you blend hot stuff. However, if I'm cooking for bigger crowd, I'd blend 80% of the soup and have 20% mushroom hanging out for better texture. This is totally up to you so, portion your own ratio. 
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Pour the mixture back to the pot and add creme. I didnt buy any mascorpone so I use whatever is there in the fridge. 
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Season your soup with pepper and sprinkle some salt.
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I serve the soup with few drops of lemon juice and 3 cripsy country bread which I olive oiled and oven baked for few mins. 


Enjoy!