Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, May 21, 2014
Beef Borscht – You Really Can’t Beat This Beet Soup
It was also this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melted into the hot, beefy broth was a wonder to behold, and unlike any other soup I’d eat the rest of the year. Speaking of beefy broth, I only used one measly piece of shank, but you are welcome to add one or two more to make this even more awesome.
Of course, there are a thousand versions of borscht, and as usual I have no idea how authentic this is, which is fine since, well, it’s soup for God’s sake. Beside what vegetables to add or delete, there is also the question of temperature.
Word on the street is that the Ukrainian/Russian versions are served piping hot, and that the Polish versions are served chilled. However, there does seem to be a general agreement as far as beverage pairings go. I’ll let one of my YouTube followers, Afterapplepicking, explain:
“Hot, beefy, red, Russian borscht is only to be served with copious amounts of beer or vodka. Which is quite a distinction from the cold, vegetarian, pink Polish borscht, which is only to be served with copious amounts of beer or vodka.”
Well said! Anyway, I hope you give this blast from my soupy past a try soon, and as always, enjoy!
Ingredients (amounts not critical!)
2-3 quarts of beef broth
(to make your own: simmer a well-browned beef shank or two in 3 quarts of water for 4 hours, or until the meat is falling off the bone, and completely flavorless)
1 bay leaf
1 cup chopped carrots
1/2 cup chopped celery
1 onion, chopped
3 cups sliced beets
2 cups chopped cabbage
salt and pepper to taste
1/4 cup white vinegar, or to taste
sour cream and dill or chive to garnish
*This soup doesnt require a lot of thought. Simply simmer everything until tender!
View the complete recipe
*This soup doesnt require a lot of thought. Simply simmer everything until tender!
View the complete recipe
Wednesday, May 14, 2014
Hot Soup
Michele and I stopped for some Korean food on the way home from a thoroughly enjoyable trip to Berkeley Bowl. Sahn Maru, in Oakland, CA, is one restaurant that will never have a customer send back a bowl of soup for not being hot enough!
Directly below, youll see the iPhone video I took of our spicy soft tofu soup. My phone was off at the time, so this was after it had cooled for a minute! It was the hottest soup Ive ever been served.
When I posted to YouTube, I was amused to see that many others had filmed this same soupy scene, so I gathered a small collection. There is something mesmerizing about watching this soup boil in the cast iron pots. Below these, Ive posted a video recipe for how to make this super-delicious soup! (you just need to find the pots!)
How to Make Korean Soft Tofu Soup (aka Stew)
Read More..
Directly below, youll see the iPhone video I took of our spicy soft tofu soup. My phone was off at the time, so this was after it had cooled for a minute! It was the hottest soup Ive ever been served.
When I posted to YouTube, I was amused to see that many others had filmed this same soupy scene, so I gathered a small collection. There is something mesmerizing about watching this soup boil in the cast iron pots. Below these, Ive posted a video recipe for how to make this super-delicious soup! (you just need to find the pots!)
How to Make Korean Soft Tofu Soup (aka Stew)
Thursday, April 17, 2014
Vegetable Oats Soup
Ingredients
Fresh green beans( chopped)- 1/2 cup
Carrot( chopped)- 1/2 cup
Cabbage( chopped)- 1/4 cup
Ginger( minced)- 1"
Oats( finely ground to powder)- 1 cup
Vegetable stock/ Chicken stock- 5 cups
Light soy sauce- 1/2 tsp
Salt and White Pepper powder to taste
Method
In a large cooking pot add green beans, carrot, cabbage, ginger, light soy sauce, pepper powder, vegetable stock and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small bowl add powdered oats and couple of tbsp of water, mix well to make smooth paste. Add the diluted oats paste to the simmering soup and stir well. Serve hot Vegetable oats soup as starter or as snack.
Friday, April 4, 2014
Beef Goulash! Thick Hungarian Soup Thin Austrian Stew or None of the Above
Okay, two things. First, when it comes to a main course, I like stew more than soup. If you want to stay truer to the original, add more liquid. That’s not going to bother me, or Wolfgang. Also, since I operate in a universe ruled by Google, I went with “goulash” since it’s a thousand times more recognizable than pörkölt. When’s the last time you heard someone say they were craving a big bowl of pörkölt?
Anyway, now that we’ve cleared up absolutely nothing, I can talk about this gorgeous dish of food. I adore everything about this dish. The color is stunning, the beef is sticky and succulent, and paprika-based sauce is incredible.
By the way, I’ve heard from my people on YouTube that this is never served on noodles. How do you say, “whatever” in Hungarian? Despite our questionable naming, ingredients, and side dish, this made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!
Ingredients for 4 large portions of beef goulash:
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper
2 onions, chopped
2 tsp olive oil
1/2 tsp salt
2 teaspoons caraway seeds, toasted and ground
2 tablespoons Hungarian paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 tsp dried marjoram leaves
1/2 teaspoon dried thyme leaves
4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
1/4 cup tomato paste
3 garlic cloves, crushed
1/2 tsp salt, or to taste
1 bay leaf
1 tsp sugar
2 tablespoons balsamic vinegar
*Simmer for about 2 hours, or until tender
Garnish with sour cream and fresh marjoram if desired.
View the complete recipe
View the complete recipe
Friday, February 21, 2014
Fish soup
I sometimes make this delicious fish soup. Its especially warming on a cold winters evening.
Serves 4.
4-5 potatoes , diced
1 medium onion, diced
2 tbs olive oil
1 litre water
1 tbs fish bouillon
1 sprig thyme or basil (optional)
2 garlic cloves, pressed
8-10 sun-dried tomatoes, sliced into finger-wide slices
2 carrots, julienned
1 tsp lemon juice
400-500 g white fish or 250 g white fish and 250 g shrimp, lobster/crab and/or scallops
optional: broccoli, cauliflower, celery, chives, parsley
Fry the potatoes and onion lightly in the oil (use a deep saucepan or soup pot). Add the water, fish bouillon, thyme, garlic and sun-dried tomato slices*, and cook for about 10 minutes. Add the julienned carrots to the soup. If you are using broccoli or cauliflower, slice broccoli stalks and cut cauliflower into small florets and add with the carrots. Cook for approx. 5 minutes. If using, julienne the celery and cut broccoli heads into florets and add. Adjust the taste with salt and pepper and cook for another 3-4 minutes. Cut the fish fillet(s) into strips (cut fillets across). Add fish and lobster/crab/shrimps (if using) and cook until done - approx 5-7 minutes, depending on size and thickness. (If you are using scallops, let them cook for a maximum of 2 minutes only, as they will become as tough as chewing gum if overcooked.) Add lemon juice. Pour into soup bowls and garnish with finely cut chives or small sprigs of parsley.
Serve with crusty bread and perhaps a fresh salad.
*If the tomatoes are dry, prepare as indicated on packaging - if they are in oil, drain before adding to the soup.
Read More..
Serves 4.
4-5 potatoes , diced
1 medium onion, diced
2 tbs olive oil
1 litre water
1 tbs fish bouillon
1 sprig thyme or basil (optional)
2 garlic cloves, pressed
8-10 sun-dried tomatoes, sliced into finger-wide slices
2 carrots, julienned
1 tsp lemon juice
400-500 g white fish or 250 g white fish and 250 g shrimp, lobster/crab and/or scallops
optional: broccoli, cauliflower, celery, chives, parsley
Fry the potatoes and onion lightly in the oil (use a deep saucepan or soup pot). Add the water, fish bouillon, thyme, garlic and sun-dried tomato slices*, and cook for about 10 minutes. Add the julienned carrots to the soup. If you are using broccoli or cauliflower, slice broccoli stalks and cut cauliflower into small florets and add with the carrots. Cook for approx. 5 minutes. If using, julienne the celery and cut broccoli heads into florets and add. Adjust the taste with salt and pepper and cook for another 3-4 minutes. Cut the fish fillet(s) into strips (cut fillets across). Add fish and lobster/crab/shrimps (if using) and cook until done - approx 5-7 minutes, depending on size and thickness. (If you are using scallops, let them cook for a maximum of 2 minutes only, as they will become as tough as chewing gum if overcooked.) Add lemon juice. Pour into soup bowls and garnish with finely cut chives or small sprigs of parsley.
Serve with crusty bread and perhaps a fresh salad.
*If the tomatoes are dry, prepare as indicated on packaging - if they are in oil, drain before adding to the soup.
Friday, February 7, 2014
TOMATO SOUP WITH BARLEY AND PASTA
TOMATO SOUP WITH BARLEY AND PASTA
I made this soup for lunch for myself as my husband was away on a business trip. I wanted something spicy and filling in one pot. The time taken to make this soup was less than 15 minutes. I just sautéed the veggies and added the barley and whole wheat pasta in the end. It turned out pretty good. I did save some of this soup my husband and he too loved this soup.
INGREDIENTS:
1. Canned tomatoes, 1 medium-sized can.
2. Red onion, medium-size, 1.
3. Baby spinach leaves, 1 cup.
4. Fresh basil, a handful
5. Dried oregano, 1 teaspoon.
6. Chili powder, ½ teaspoon.
7. Garlic, 3 cloves.
8. Italian seasoning, 1 teaspoon.
9. Barley, ¼ cup.
10. Any whole-grain pasta, ½ cup.
11. Water or broth, 4 cups.
12. Salt and pepper as per taste.
PREPARATION:
Dice the onion finely and crush the garlic cloves coarsely. Heat some oil in a pot. When the oil is hot enough, put the onions and garlic and sauté for a few minutes. Then add the tomatoes and let everything cook for 2-3 minutes until everything is blended. Add 4 cups of water along with the chili powder, seasoning, oregano, salt, pepper, and barley and let it cook for 10-15 minutes. Once the barley is cooked, add the pasta to the soup and mix well. Let it cook for a few more minutes until the pasta is al-dente. Add the baby spinach leaves and mix everything well and switch off the stove. The heat from the soup will start wilting the spinach. Stir in some torn basil leaves and ladle the soups into serving bowls and serve hot with any crusty bread.
I made this soup for lunch for myself as my husband was away on a business trip. I wanted something spicy and filling in one pot. The time taken to make this soup was less than 15 minutes. I just sautéed the veggies and added the barley and whole wheat pasta in the end. It turned out pretty good. I did save some of this soup my husband and he too loved this soup.
INGREDIENTS:
1. Canned tomatoes, 1 medium-sized can.
2. Red onion, medium-size, 1.
3. Baby spinach leaves, 1 cup.
4. Fresh basil, a handful
5. Dried oregano, 1 teaspoon.
6. Chili powder, ½ teaspoon.
7. Garlic, 3 cloves.
8. Italian seasoning, 1 teaspoon.
9. Barley, ¼ cup.
10. Any whole-grain pasta, ½ cup.
11. Water or broth, 4 cups.
12. Salt and pepper as per taste.
PREPARATION:
Dice the onion finely and crush the garlic cloves coarsely. Heat some oil in a pot. When the oil is hot enough, put the onions and garlic and sauté for a few minutes. Then add the tomatoes and let everything cook for 2-3 minutes until everything is blended. Add 4 cups of water along with the chili powder, seasoning, oregano, salt, pepper, and barley and let it cook for 10-15 minutes. Once the barley is cooked, add the pasta to the soup and mix well. Let it cook for a few more minutes until the pasta is al-dente. Add the baby spinach leaves and mix everything well and switch off the stove. The heat from the soup will start wilting the spinach. Stir in some torn basil leaves and ladle the soups into serving bowls and serve hot with any crusty bread.
Friday, December 27, 2013
MIDDLE EASTERN LENTIL SOUP
MIDDLE-EASTERN LENTIL SOUP
This soup was from an old recipe book from our nearby library (I don’t remember which one). I had this recipe jotted down in my notebook for quite sometime. Since this is the first time I am preparing this soup, I am sticking on to the original recipe. If needed, this soup can be tweaked according to our taste. I have used mung beans here. If needed, red lentils can also be used. Mung beans give a different taste to the soup than the red lentil.
INGREDIENTS:
Mung beans, 1 cup.
Onion, large, 1.
Red bell pepper, 1.
Cumin powder, 1 teaspoon.
Chili powder, 1 teaspoon.
Fennel seeds, ¼ teaspoon.
Garlic, 2 cloves.
Salt as per taste.
Chicken broth or vegetable broth or water, 4 cups.
PREPARATION:
Wash the mung beans well and cook them in a pot for 20-30 minutes until they are tender but still retain their shape. Care should be taken not to mush the beans. Chop the onion and red bell pepper into small pieces and crush the garlic coarsely. Heat some oil in a pot and when the oil is hot enough, add the chopped onion and sauté for a few minutes until the onion is caramelized. Then add the chopped bell pepper and garlic and sauté for another minute. Then add the chili powder, cumin powder, fennel seeds, salt along with 4 cups of broth or water. Add the cooked mung beans and mix everything well. Let it simmer for 10 minutes and serve the hot soup with a dollop of sour cream or low fat yogurt on top.
This soup was from an old recipe book from our nearby library (I don’t remember which one). I had this recipe jotted down in my notebook for quite sometime. Since this is the first time I am preparing this soup, I am sticking on to the original recipe. If needed, this soup can be tweaked according to our taste. I have used mung beans here. If needed, red lentils can also be used. Mung beans give a different taste to the soup than the red lentil.
INGREDIENTS:
Mung beans, 1 cup.
Onion, large, 1.
Red bell pepper, 1.
Cumin powder, 1 teaspoon.
Chili powder, 1 teaspoon.
Fennel seeds, ¼ teaspoon.
Garlic, 2 cloves.
Salt as per taste.
Chicken broth or vegetable broth or water, 4 cups.
PREPARATION:
Wash the mung beans well and cook them in a pot for 20-30 minutes until they are tender but still retain their shape. Care should be taken not to mush the beans. Chop the onion and red bell pepper into small pieces and crush the garlic coarsely. Heat some oil in a pot and when the oil is hot enough, add the chopped onion and sauté for a few minutes until the onion is caramelized. Then add the chopped bell pepper and garlic and sauté for another minute. Then add the chili powder, cumin powder, fennel seeds, salt along with 4 cups of broth or water. Add the cooked mung beans and mix everything well. Let it simmer for 10 minutes and serve the hot soup with a dollop of sour cream or low fat yogurt on top.
Thursday, December 26, 2013
Leek Potato Soup
Leeks and potatoes; a classic soup. I was a bit surprised I havent posted about this before. Mr. Ferdzy really loves this and has been lobbying for it for a while. I used Alaska Sweetheart potatoes, which have pinkish flesh and so if you look closely you will see that the soup is also a bit pink. Nice! But you can use any starchy potato you like. I am lazy and leave the peels on but it is more traditional and makes a smoother soup to peel them. Up to you. If you decide to leave them on, they should be well scrubbed, and dont leave them too big. Guess who did.
8 servings
1 hour prep time
1.5 kilos (3 pounds) starchy potatoes
1 teaspoon salt
2 or 3 bay leaves
1 litre water
3 or 4 large leeks (6 cups once chopped)
3 or 4 shallots
3 or 4 stalks of celery
1/4 cup unsalted butter
1/2 teaspoon celery seed, ground
1 teaspoon rubbed savory
pepper to taste
2 cups light cream
Scrub the potatoes well, or peel them if you like. Cut them into chunks. If you leave the peels on, make sure the pieces of peel will be bite-sized. Put them into a large pot with the salt, bay leaves and water. Boil until tender.
Meanwhile, wash, trim, chop and wash again the leeks. Drain them well. Peel and chop the shallots. Wash, trim and chop the celery.
Heat the butter in a large skillet and add the celery and shallots. Cook gently until they soften somewhat. Add the leeks, and continue cooking, stirring occassionally, until all the vegetables are very soft. They will give off a fair bit of water as they cook; cook this off, then reduce the heat as they cook as you dont really want them to brown. Watch and stir them well. Towards the end of the cooking, add the ground celery seed and the savory.
Mash the cooked potatoes in the cooking water. Add the cream, and stir in the cooked vegetables. Season with pepper to taste. Can be served at once, or made ahead and re-heated.
Last year at this time I made Pumpkin Bran Muffins and Chocolate Syrup.
Read More..
8 servings
1 hour prep time
1.5 kilos (3 pounds) starchy potatoes
1 teaspoon salt
2 or 3 bay leaves
1 litre water
3 or 4 large leeks (6 cups once chopped)
3 or 4 shallots
3 or 4 stalks of celery
1/4 cup unsalted butter
1/2 teaspoon celery seed, ground
1 teaspoon rubbed savory
pepper to taste
2 cups light cream
Scrub the potatoes well, or peel them if you like. Cut them into chunks. If you leave the peels on, make sure the pieces of peel will be bite-sized. Put them into a large pot with the salt, bay leaves and water. Boil until tender.
Meanwhile, wash, trim, chop and wash again the leeks. Drain them well. Peel and chop the shallots. Wash, trim and chop the celery.
Heat the butter in a large skillet and add the celery and shallots. Cook gently until they soften somewhat. Add the leeks, and continue cooking, stirring occassionally, until all the vegetables are very soft. They will give off a fair bit of water as they cook; cook this off, then reduce the heat as they cook as you dont really want them to brown. Watch and stir them well. Towards the end of the cooking, add the ground celery seed and the savory.
Mash the cooked potatoes in the cooking water. Add the cream, and stir in the cooked vegetables. Season with pepper to taste. Can be served at once, or made ahead and re-heated.
Last year at this time I made Pumpkin Bran Muffins and Chocolate Syrup.
Tuesday, December 24, 2013
CHICKEN SOUP FOR A SICK HOUSE
I havent posted much lately because picky-picky husband and I have had the flu. Not just your every day "better in a week flu", but the old fashioned "dont even get out of your jammies)"flu that has plagued us with lethargy and coughs for almost a month.
Our meals have been simple and mostly from the crock pot (or frozen food entree aisle) but then we havent had much of an appetite either. Now that we are feeling a little better, I am venturing back into the kitchen.
This chicken soup has been a life saver for us during this time. I just keep it going in the slow cooker, adding a little more broth and veggies when necessary. It is a super simple recipe and if your family is coping with this ugly flu, like we are, I hope you will give this magic "elixer" a try.
6 large boneless-skinless chicken thighs (dark meat has the best flavor)
1 cup chopped onion (I like to use sweet onions)
1 cup chopped celery
1 cup chopped carrot
2 quarts of good chicken stock (I use the boxed kind)
1 tablespoon chicken bullion granules
1/2 teaspoon black pepper
1 teaspoon salt
pinch of dried thyme
pinch of poultry seasoning
2 cups favorite veggies (I use frozen mixed veggies)
spaghetti or fettuccine noodles (they hold up better than other noodles)
Cube and brown the chicken thighs in a tablespoon of oil until you get brown crusty spots on the chicken. Remove from pan and put it into the crock pot. In the same pan, saute the onion, celery and carrot until they get a little soft. Use a spatula and use the moisture in the veggies to de-glaze any crusty bits left in the bottom of the pan. Add this mixture into the crock pot ; those crusty brown bits in the pan are PACKED with chicken flavor.
Add the broth, 2 cups favorite veggies, bullion granules and salt and pepper. Stir and cook on high for about 6 hours, stirring once in a while. Half an hour before you serve this soup, break the noodles into 4" pieces and put into hot broth and stir. The noodles should be ready to eat in about 30 minutes.
NOTE: I have tried many different kinds of noodles in this soup. Spaghetti seems to hold up the best without turning to mush if you are cooking the soup for a long time or overnight. I also use rice instead of noodles, however, DO NOT put the rice into the soup because after a short while, it will deteriorate and make your soup a mushy mess. Instead, make the rice SEPARATELY and put a big spoon of it in your soup bowl and ladle the soup OVER the rice. It only took me about 10 years to figure this trick out.
NOTE: Any cut of chicken will work in the soup, however, the dark meat gives the most flavor and after 6 hours, it will still be very moist and "fall apart" tender.
NOTE: Any kind of veggies can be used for the "favorite veggies" part. Just make sure you use veggies that will stand up to long cooking. I usually use a frozen veggie mixture that has peas, corn, green beans and carrots, but anything will work (just dont used canned veggies).
NOTE: Homemade chicken broth is best, but I never seem to have any when I want to make this soup, so I use a good quality BOXED chicken broth (just dont use bullion and water to make broth because it will be too salty).
Read More..
Our meals have been simple and mostly from the crock pot (or frozen food entree aisle) but then we havent had much of an appetite either. Now that we are feeling a little better, I am venturing back into the kitchen.
This chicken soup has been a life saver for us during this time. I just keep it going in the slow cooker, adding a little more broth and veggies when necessary. It is a super simple recipe and if your family is coping with this ugly flu, like we are, I hope you will give this magic "elixer" a try.
6 large boneless-skinless chicken thighs (dark meat has the best flavor)
1 cup chopped onion (I like to use sweet onions)
1 cup chopped celery
1 cup chopped carrot
2 quarts of good chicken stock (I use the boxed kind)
1 tablespoon chicken bullion granules
1/2 teaspoon black pepper
1 teaspoon salt
pinch of dried thyme
pinch of poultry seasoning
2 cups favorite veggies (I use frozen mixed veggies)
spaghetti or fettuccine noodles (they hold up better than other noodles)
Cube and brown the chicken thighs in a tablespoon of oil until you get brown crusty spots on the chicken. Remove from pan and put it into the crock pot. In the same pan, saute the onion, celery and carrot until they get a little soft. Use a spatula and use the moisture in the veggies to de-glaze any crusty bits left in the bottom of the pan. Add this mixture into the crock pot ; those crusty brown bits in the pan are PACKED with chicken flavor.
Add the broth, 2 cups favorite veggies, bullion granules and salt and pepper. Stir and cook on high for about 6 hours, stirring once in a while. Half an hour before you serve this soup, break the noodles into 4" pieces and put into hot broth and stir. The noodles should be ready to eat in about 30 minutes.
NOTE: I have tried many different kinds of noodles in this soup. Spaghetti seems to hold up the best without turning to mush if you are cooking the soup for a long time or overnight. I also use rice instead of noodles, however, DO NOT put the rice into the soup because after a short while, it will deteriorate and make your soup a mushy mess. Instead, make the rice SEPARATELY and put a big spoon of it in your soup bowl and ladle the soup OVER the rice. It only took me about 10 years to figure this trick out.
NOTE: Any cut of chicken will work in the soup, however, the dark meat gives the most flavor and after 6 hours, it will still be very moist and "fall apart" tender.
NOTE: Any kind of veggies can be used for the "favorite veggies" part. Just make sure you use veggies that will stand up to long cooking. I usually use a frozen veggie mixture that has peas, corn, green beans and carrots, but anything will work (just dont used canned veggies).
NOTE: Homemade chicken broth is best, but I never seem to have any when I want to make this soup, so I use a good quality BOXED chicken broth (just dont use bullion and water to make broth because it will be too salty).
Monday, December 23, 2013
Spicy Parsnip Soup
I do a recipe card swap over on Bubblyfunk Forum the theme for January was Soup and Linda sent my this Gordon Ramsey recipe for Spicy Parsnip Soup:
1 tbsp olive oil
1 onion peeled and chpped
2 cloves garlic peeled and crushed
1 tsp ground giner
1 tsp ground cumin
1 tsp gram masala
4 large parsnips peeled and chopped
few knobs of butter
600-800ml hot vegtable stock or water
Sea salt and freshly gound pepper
200ml double cream (optional)
1. Heat the oil in a large pan and genly saute the onions for a few minutes. Add the garlic adn spices and stir trhough.
2. Add the parsnips and a few knobs of butter. Give the mixture a stir, cover the pan with a lid and cook over a low heat for 10 - 15 minutes until the parsnips are soft.
3. When the parsnips turn slightly translucent, pour in enough hot stock to cver the vegetables. Bring to the boil and season well. Add the double cream if using.
4. Liquidise the soup ina blender until well pureed. For a very smooth result, pass the soup through a fine sieve, back into the pan. Reheat and adjust the consistsency and seasoning addinga little more hot stock or boiling water if it is too thick.
5. Serve warm witha drizzle of olive oil and a grating of black pepper.
I did follow most of the recipe but I wasnt hanging around waiting for the parsnips to saute to a translucent state - life is too short to stuff a mushroom, as they say! So made sure the butter was melted and mixed it around, then bunged in the stock, stuck the lid on my pressure cooker and cooked it for 20 mins. Didnt use the cream and added some milk after I had pureed the soup with my hand blender. It was very yummy - so I dont think I lost anything by taking a short cut.
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