Pie-crust Mushroom Soup

Preparation time:25 minutes
Total cooking time:35 minutes
Serves:4

Ingredients:
400g(14oz) mushrooms,roughly chopped
4 tbsp(2oz) butter
1 small onion,finely chopped
1 garlic clove,crushed
30g(1/4cup) all-purpose flour
750ml(3 cups) chicken stock
2 tbsp fresh thyme leaves
250ml(1 cup)cream
1 sheet frozen puff pastry
1 egg,lightly beaten

Method:
1.Preheat the oven to 200C(400F).Melt the butter in a pan and cook the onion for 3 minutes,until soft.Add the garlic and mushrooms;cook until soft.Sprinkle with the flour and stir for 1 minute.
2.Stir in the stock,add the thyme and bring to the boil to get a soup texture,if not add some more flour.Cook on simmer for 10 minutes.Add cream and pour into four ovenproof bowls.
3.Cut rounds of pastry slightly larger than bowl tops and cover each bowl with pastry.
4.Seal the pastry edges and brush lightly with beaten egg.Bake for 15 minutes,until golden and puffed.

COOK'S FILE

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HINT:Use small deep bowls rather than wide shallow ones or the pastry may sag into the soup.

Zucchini Soup

Preparation time:15 minutes
Total cooking time:30 minutes
Serves 4

Ingredients:
1 tbsp(1oz)butter
1 onion,chopped
4 zucchini,sliced
1 tbsp all-purpose flour
2 cups(500ml)chicken or vegetable stock
2 cups(500ml) milk
1 tsp fresh thyme,chopped
1/3 cup(80ml)cream
1/4 cup(47g)finely grated Parmesan cheese

Method:
1.Melt the butter in a pan and cook the onions,covered over a low heat.Cook until soft not brown.Add zucchini and cook for about 5-8 minutes.
2.Add the flour to the pan and stir for a minute over low heat.Gradually add the stock and milk,stirring after each addition.Then add thyme and bring it to a boil.
3.Reduce the heat.Cool,then puree until smooth.Reheat gently and add cream and cheese.Stir until the cheese has melted,but don not boil.Season to taste with salt and pepper.

COOK'S FILE
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STORAGE TIME:Refrigerate for a day without cream and cheese.Add them while reheating.
VARIATION:For extra spice,add chopped green chili while cooking onion.

Spicy Red Lentil Soup

Preparation time:15 minutes
Total cooking time:35 minutes
Serves 4-6

Ingredients:
2 tbsp oil
1 medium onion,finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
2 garlic cloves,crushed
500g (1lb 2oz) red lentils
1.25-1.5litres(5-6cups) vegetable stock
Salt to taste
90g(1/3cup) thick plain yoghurt

Method:
1.Heat the oil in a heavy-based pan.Cook the onions over medium heat until soft.Stir in the spices and garlic for a minute.
2.Add the lentils,stirring to coat well with the spices.Pour in the stock and stir well.Bring to the boil,then reduce the heat and simmer,partially covered with a loose-fitting lid,for 30 minutes.Finally add salt.
3.Add a little more vegetable stock if you prefer a thinner soup and serve with a dollop of yoghurt on top.


NUTRITION PER SERVE(6)
Protein20g;Fat 9g;Carbohydrate 30g;Dietary Fibre 12g;
Cholestrol 2mg;1219kJ(290cal)

COOK'S FILE
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STORAGE TIME:This soup will keep for 1 day in fridge,but becomes quite thick on standing-thin it down with stock or water
NOTE:Red lentils do not need soaking prior to cooking.

CREAMY CORN SOUP

Ingredients:
4 cups fresh corn kernels
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves

Method:
1. Blend 2 cups of corn and milk until smooth. Set aside.
2.Heat the oil in a large soup pot. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.
3.Add the remaining 2 cups of corn and the broth and bring to a boil.
4.Add the pureed corn and tomatoes and cook until warmed through, but not boiling.
5.Add the salt and season with pepper. Serve garnished with the basil.

TURKEY SOUP

Ingredients:
1 tbsp oil
1 cup chopped onion
1/2 cup chopped celery
1 clove
garlic
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cayenne pepper
1 pound ground white turkey
4 cup chicken broth
3/4 tsp oregano
For garnish cilantro leaves and lime

Method:
1.Heat Oil in a large pot.Add Onion,Celery and cook stirring until vegetable are soft
2.Add garlic,cumin,coriander powder and cayenne pepper
3.Add turkey and cook until the meat is no longer pink
4.Add the broth and cook stirring occasionally for 15 minutes on medium heat
5.Add salt and pepper.
6.Garnish with cilantro and lime

VIETNAMESE "PHO"NOODLE SOUP

Ingredients
1 lb rice noodles
1/2 onion,cut lengthwise
6 oz mushroom,chopped and stemmed
4 oz tofu,fried and cut
3 scallions,thinly sliced
1/2 cup cilantro,thinly sliced
3 tablespoon peanuts(optional)
1 lime,cut into wedges
salt

Broth:
5 cups water(can replace with chicken stock too)
1 turnips,halved
2 bay leaves
2 inch ginger,halved
4 medium garlic cloves,halved
10 peppercorns
2 thyme sprigs
2 basil sprigs
2 rosemary sprigs
2 star anise pods
1 cinnamon stick(2 inch)
3 tablespoons soy sauce
2 tablespoons chili flakes

Method:
1. Make the broth by heating the water along with the given ingredients. Boil for about 10 minutes Reduce heat and simmer for 20-30 minutes.
2. Soak the noodles for 15 minutes in hot water with salt. Stir occasionally until noodles are pliable. Drain the water
3. Add the cooked mushrooms,noodles to the broth.Before adding to the broth remove all the solids with a strainer.
4. Then add the onions,scallions,cilantro, peanuts and mix it. Peanuts should be chopped roasted and unsalted.
5. Serve it with lime on top.