This seems to be Eat Well Shanghai’s month for books. As of today you have another reason to order from the fine grocers at Kate& Kimi. Kate & Kimi will now be carrying the Eat Well Shanghai book, Eat Well Shanghai Your Guide to Eating Well at Home and on the Go! Kate & Kimi also carries Ni Hao Bao Bao, the fabulous bilingual cookbook for families living in Shanghai ( see blog from last week). Many thanks to the folks at Kate & Kimi for their support of us little local guys.
Now the recipe part of today’s blog. Lately I have taken the time to prepare some delicious dishes. I don’t know exactly where the inspiration comes from but I do know that I was tired of eating the same old thing. With the hectic pace of life in Shanghai it is quite easy to get in to an eating rut. It’s faster and easier but after awhile it is boring and not healthy. Remember variety is one key to good nutrition!
There was the Saturday morning of whole grain waffles topped with bananas, a dollop of plain yogurt and a drizzle or real maple syrup and then a few days later for lunch the open face sandwich; toasted bagel spread with hummus a slice of tomato and melted cheddar cheese. Hmmm… Finally one rainy night I remembered my homemade mushroom soup recipe that always hits the spot.
Trust me these dishes were not hard to make. What helps and what I can’t emphasize enough is having a well stocked pantry. All the ingredients for these dishes I had on hand in my kitchen. It makes it so much easier to get motivated when you don’t have to run out to the store for one ingredient ( or all of them!).
To get you started I will leave you with my easy mushroom soup recipe.
Eat Well Live Well, Have Fun!
Homemade Mushroom Soup (from epicurious.com)
- 6 tbsp/75 g butter
- 1 small onion, thinly sliced
- 12 ounces/340 g button mushrooms ( I use a mix of different mushrooms)
- 4 cups/900 ml light chicken stock or broth (vegetable stock is fine too)
- 1 sprig of flat parsley
- Salt and pepper
- 2 ounces/56 ml high-quality sherry (don’t use the cheap grocery-store variety; it’s salty and unappetizing and will ruin your soup)
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender’s lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.