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:
Chopped carrot slices:
Stir-fry the carrot slices in a wok for 15 minutes:
Chopped onions:
Add chopped onions and garlic to the carrot slices:
Slice the mushrooms evenly:
Add the mushroom slices to the wok once onions are turning slightly brown:
After the mushrooms have been cooked for a while:
A closer look at the ingredients in the wok:
Add the chicken stock and allow to simmer for 10 minutes:
Soup being warmed up after being blended:
Serve warm with grated cheese or alone:
