Creamy Mushroom Soup

Mushroom is one of my favorite ingredients! There are so many different kinds of mushrooms, and they are healthy and tasty! 

Ingredients

2 Tbsp Butter
A LOT OF MUSHROOM!!!! THEY SHRINK!!!!! That's what I used:
8 Ounces Crimini, 6 Ounces of Baby Bella, 3 ounces of Shiitake, Chopped (you can use whatever mushroom you want)
2 Cloves Garlic, Minced
1/2 Cup Heavy Cream
1/2 Cup Shallots, Finely Chopped
4 Cups Chicken Broth, More if Desired
Salt and Pepper, to Taste
1/2 Cup All-Purpose Flour

1. Melt butter in the pot, add shallots and garlic, cook for a couple minutes.
2. Add mushrooms, sauté until tender, about 10 minutes.
3. Season with salt and pepper.
4. Add Flour and cook for a couple minutes, keep stirring.
5. Whisk in cream and chicken broth until smooth.
6. Bring it to a boil, then turn down the heat and let it simmer for another 10-15 minutes with occasional stirring.
7. Adjust the taste with salt.

I like ciabatta, so I usually cut the ciabatta into thin slices and toast them in the oven for 15 minutes until crispy. Serve that with the soup! 

Roasted Butternut Squash Soup

This soup is definitely my absolute favorite! Butternut squash soup! It is fall and it is squash season!!! A hot bowl of soup with some toasted bread in a chilly night, what can be better than that?

Ingredients

2 Butternut Squash, Cut into Cubes
3 Tbsp Olive Oil
Salt and black pepper to taste
1 Cup Chopped Shallots
2 Tbsp Fresh Thyme, Minced (can also use dried)
1 Bay Leaf
Pinch cayenne pepper
1/2 Cup Dry Marsala
6 Cups Chicken Broth
3/4 Cup Half and Half
1 Tbsp Sherry Vinegar
2 Tbsp Butter

1. Preheat the oven to 425F.
2. Toss the squash with olive oil, salt and pepper.
3. Spread the squash in a single layer and roast until tender, around 25-35 minutes.
4. Heat the butter in a large pot, add the shallots, thyme, bay leaf, cayenne and some salt, cook until soften.
5. Add the Marsala and cook until the liquid starts to reduce.
6. Add the squash, stir for a few minutes.
7. Add the chicken broth, bring to a summer, let it boil for 10-15 minutes.
8. Using a blender, puree the mixture in batches. 
9. Return the puree to the pot, add the half and half and sherry vinegar.
10. Mix well and let it boil.
11. Taste and season accordingly.
12. Serve with toasted ciabatta/baguette.

Super Hearty Chicken Tortilla Soup

It finally cools off a tiny bit here in LA. More soup! Feeling a little Mexican this weekend, therefore I decided to make chicken tortilla soup! As long as you get fresh ingredients, this soup cannot go wrong, super delicious.

Ingredients

2 Chicken Breasts
2 Tsp Cumin
2 Tsp Chilli Powder
5 Cloves Garlic, Minced
2 Tbsp Olive Oil
1 Onion, Diced
2 Green Bell Pepper, Diced
2 Red Bell Pepper, Diced
2 Cans Black Bean, Drained
10 Pearl Tomatoes/ 5 Beefsteak Tomatoes, Diced
2 Jalapeno, Diced
Salt to taste
Corn Tortillas, Cut into Strips

1. Boil the chicken for around 2 hours to make around 8 cups of chicken stock (Homemade chicken stock tastes so much better, but you can also use store bought chicken stock if you don't have time) 
2. Skim the oil from the stock, set aside.
3. Shred the chicken after boiling. The meat should come right off the bones. 
4. In a pot, add 1 tablespoon of olive oil, add in the shredded chicken.
5. Add 1 tablespoon of cumin and chili powder, cook for a few minutes. Set aside.
6. Use the same point, add another tablespoon of olive oil, add in the garlic and onion, cook for a few minutes.
7. Add 1 tablespoon of cumin and chili powder, cook for another minute.
8. Add the bell peppers and jalapenos, let them cook for a few minutes. Add salt to taste.
9. Add the tomatoes, cook for a few minutes.
10. Add the chicken and chicken stock, bring to a boil.
11. Let it simmer for 45 minutes. 
12. Taste the soup to see if it needs more seasoning. 
13. Before serving, add in the tortilla strips. 
14. Enjoy!

Italian Chicken Soup

Soup season is almost here!! I love soups, and it makes great dinner in a cold winter day. (Not that it's ever cold here in LA lol) This recipe is adapted from pioneer woman, and I made very slight changes. This is one of my favorite soups! It is great because I can make a big pot of it without the pasta on Sunday, and I add cooked pasta to the soup during the week for dinner! Super yummy, convenient yet nutritious and healthy dinner! 

Ingredients

1 box Ditalini Pasta (Or something similar like penne, macaroni, etc)
1 Family Chicken Pack from Trader Joe's (it has 2 breasts and 4 drumsticks) or equivalent
1 Onion, Diced
2 Green Bell Peppers, Diced
2 Stalks Celery, Diced
2 Jalapenos, Diced
4 Tbsp Olive Oil
1 Box Mini Heirloom Tomatoes from TJ or equivalent, Diced
4 Pearl Tomatoes/ 3 Beefsteak Tomatoes, Diced
4 Tbsp Fresh Oregano, Minced
1.5 Cups Heavy Cream
Salt and Pepper to taste

1. Boil the chicken in water for 2 hours to make  around 8 Cups of chicken stock. (Trust me, it tastes so much better! But you can use store-bought chicken stock if you don't have time)
2. Skim the Oil from the stock, set aside.
3. Shred the chicken after boiling. The meat should come right off. 
4. Cook the pasta in a pot, drain and set aside.
5. In a skillet, add 3 Tbsp of olive oil and oregano, stir for a minute, set aside the herbal oil. 
6. Saute onion, green pepper, celery and jalapenos in 1 tablespoon of olive oil until tender.
7. Add Tomato, shredded chicken, and stir for a couple minutes. 
8. Season with salt and pepper.
9. Add the chicken broth, and bring it to a boil.
10. Reduce the heat and simmer for about 20 minutes.
11. Add the oregano oil, cream and cooked pasta into the soup.
12. Stir to combine. 
13. Voila!