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SOUP RECIPES
Category posts:
WILD MUSHROOM SOUP (0031)
19/11/2016
In Umbria, a region in the heart of Italy, soups are often made from an extraordinary assortment of mushrooms that have been gathered by families on Sunday outings in the woods. In this recipe, a mixture of cultivated pale brown cremini and white mushrooms are used. Feel free to substitute any full-flavored fresh mushrooms, cultivated or wild, including chanterelles, morels and porcini. Read more...
AVGOLEMONO SOUP (0027)
19/11/2016
This is a weeknight version of avgolemono, one you can whip together in less than 30 minutes; some versions take all day. The only tricky part of this whole recipe is when you add the egg-lemon mixture: You need to temper the eggs so they don’t scramble when you add them to the hot broth. But this is not rocket science, and if you can whisk with one hand and pour with the other you are good to go. And if you can’t? Find a helper. Kids love to help cooking, so maybe ask your daughter or son to whisk while you pour. Or vice versa.
Either rice or orzo pasta are fine here, so use whichever you prefer. And be sure to dice the chicken breast pretty small -- about 1/4 inch cubes -- so the meat cooks through in just a few minutes.
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