Cream of Mushroom Soup Recipe • Rich and Tasty! | Club Foody

 

I have to admit that as a child 👧, I wasn’t too picky when it came to food because my parents didn’t let me. If I didn’t like something… just too bad, eat it! Although they were tough on my brother and me, they also helped us to have an open mind about food by forcing us to eat a little bit of everything.
 
There’s a type of food that was and still is my ultimate favorite… mushrooms 🍄! While most kids didn’t like these fungi, I was so happy when I saw my parents cooking with them. Back then, the cremini and the button mushrooms were the only ones they knew about… perhaps other kinds weren’t as readily available as they are now.
 
As I was sprouting up (like a mushroom) and eventually moved out on my own, I started cooking 👩‍🍳 a lot with these fungi, using them in so many dishes. I also went from cremini to portobello and eventually tried other kinds that I wasn’t familiar with. That is when I created my first Cream of Mushroom Soup!
 
My first attempt wasn’t too shabby, but over the years, this recipe has improved significantly. It was missing a few ingredients before this soup 🥣 reached its current state. After many tries, I must say that this soup is perfect: flavorful and earthy.
 
As the cold months are just ahead of us, a good Cream of Mushroom Soup is always welcome. It’s rich in flavor and can be served anytime. This is the kind of soup that is not only comfort food 🥰 but also elegant enough to serve to your guests. I also like to use it in other recipes like my Turkey Tetrazzini, a lovely casserole that is great when you have turkey meat leftover after the holidays 🎄.
 
As I always say, – “homemade is the best” -, and this is another recipe that proves it. This Cream of Mushroom Soup takes some time ⏰ to make, but when you sit down to enjoy it, you’ll be quite pleased with the flavorful results… it’s so worth it!
Bon Appétit!🍽
 
Check out these other delicious soup recipes…😀
– Avgolemono Chicken Soup
– Slow Cooker Beef Barley Soup
– Corn Chowder
– French Onion Soup Gratinée
– Cauliflower Cheese Soup
– West Coast Smoked Salmon Chowder
– Carrot Soup with Mashed Potatoes
– Albóndigas • Mexican Meatball Soup
– Udon Noodle Soup
and for even more soup and chowder recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/cream-of-mushroom-soup/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

White Fish with Tomato Lentils Recipe • Light Meal! | Club Foody

 

I always enjoy eating fish. It was on my menu 📜 regularly before I met David. He, on the other hand, was more of a “meat and potato” type of guy. His only ‘fish’ signature dish was Pacific Coast Salmon. When we moved in together, things were about to change, as I slowly integrated more fish into his diet…
 
I made him my Beer Battered Fish, then Salmon Pie 🥧, Red Snapper en Papillote, Sole Almondine, Cod au Gratin, Curry Fish Stew, Tuna Casserole, Panko Breaded Fish Fillet, and many others. Eventually, it was this featured recipe: White Fish with Tomato Lentils!
 
This recipe is very flavorful as well as healthy. With a crispy, golden-brown crusted fish fillet placed over a soft, creamy lentil mixture, this is a light meal to enjoy anytime! The acidity from the tomatoes 🍅 balances perfectly with this dish. It’s a great recipe I’m sure everyone will love!
 
White Fish with Tomato Lentils is not a quick recipe, but still goes fairly fast…
The veggies are sautéed first, and then the rest of the ingredients go in. After being brought to a boil, the mixture is covered, reduced to medium-low, and simmered gently for half an hour ⏰ or until the lentils are tender.
 
The lentils are fully cooked when they’re tender and the shape remains mostly intact, firm enough without being mushy or crunchy. I use Laird green lentils, which are the larger ones and take longer to cook. Eston and Richlea lentils cook faster. When fresh, lentils de Puy can take only 25 to 30 minutes ⏳.
 
In the video 🎥, I start with the fish, but when I don’t have the camera between me and my prep station, I look after the fish while the lentil mixture simmers for 30 minutes. After patting them dry, seasoning, and dredging, they’re ready to be pan-fried.
 
Here’s a quick note…
When dredging the fish fillets, I like to use a fine sieve, spoon in a small amount of flour, and dredge the fillets by tapping on the side with a spoon 🥄. That way I don’t contaminate unused flour. It’s all about being thrifty, especially these days.
 
A few key reasons for dredging the fish in flour are that it dries the moist 💦 surface of the fillets, even after being patted dry, preventing them from getting soggy. It also helps prevent them from sticking to the hot skillet, and additionally, it creates a gorgeous light, golden-brown crust.
 
Red snapper is what I use in the video. Without checking our freezer prior to going shopping 🛒, David and I bought red snapper again. Although I wrap fillets individually in wax paper and place them in a resealable plastic freezer bag, they can last six months at most.
 
When we don’t end up with too many red snapper, other firm, white fish 🐟 can be used. There are halibut, monkfish, grouper, lingcod, rockfish, swordfish, sea bass, pollock, cod, catfish, tilapia, branzino, and mahi-mahi. Amberjack can also be another option.
 
Pan-frying fish is super easy. I like cooking my fish in oil and butter 🧈 (everything tastes better with butter!). When hot, the fillets are placed and cooked, undisturbed, for 4 minutes before flipping them. Depending on the thickness, it can take 2 to 3 minutes or until the flesh is opaque and flakes easily with a fork.
 
This nice and vibrant White Fish with Tomato Lentils recipe is a flavorful meal to serve. Light and healthy 💚, this dish is another great budget-friendly option. Sprinkled with fresh chopped cilantro and served with a lime wedge, I’m sure this will become a regular item on your menu…
Bon Appétit! 🍽
 
Check out these other delightful fish recipes… 😀
– Tarragon Limoncello Halibut
– Lobster Newberg
– Ahi Tuna Poke Bowl
– Escargots à la Bourguignonne
– Caribbean-Style Fish Stew
– Blood Orange Miso Scallops
– Creamy Creole Red Snapper
– Garlic & White Wine Steamed Clams
– Bourride Provençale with Aïoli
– Shrimp & Vegetable Tempura
and for even more fish and seafood recipes 🐡🦞, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/white-fish-with-tomato-lentils/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

 

Pumpkin Pancakes Recipe • Scrumptious Breakfast! | Club Foody

 

Slowly, summer gives way to fall with crisper mornings, shorter days, and leaves turning bright yellow, orange, red, purple, and brown 🍂. I don’t mind this season. In fact, I love it! On sunny days, David and I enjoy going for walks, breathing in that fresh air.
 
Also, autumn brings delicious produce. In the veggie category, cabbage, Brussels sprouts, turnips, rutabaga, beets, celeriac, and others start being stacked on our grocery shelves. When it comes to fruits, there are apples 🍎🍏, pears, quinces, pomegranates, figs, cranberries, persimmons, etc.
 
There’s another one that is botanically considered a fruit but is often treated as a vegetable, depending on the application: squash! Among them, there’s pumpkin. It has a great selection to choose from. The best ones for Halloween carving 🎃 are the Connecticut Field and Howden.
 
Sugar Pumpkin, which is also known as the “Pie Pumpkin’, is perfect for making pies, muffins, breads, cakes, and even cookies 🍪. It’s also a great ingredient for savory dishes like soups, stews, chilies, sauces, and purées. It makes a delicious Pumpkin Ravioli with Beurre Noisette.
 
If you’re buying 🛒 commercial canned pumpkin purées, like I do, the variety of pumpkin used is Dickinson squash, which is a tan-skinned winter squash. Sugar Pumpkin and canned pumpkin purée can be swapped for one another in almost any recipe on a 1:1 ratio.
 
Often, after making a recipe, there are leftovers from the can. I don’t throw it away. I use it to make other dishes such as Pumpkin Coffee Creamer ☕, Spicy Pumpkin Pork Chops, Pumpkin & Spice Cream Cheese Muffins, and many more, including this one… my Pumpkin Pancakes!
 
This quick and easy recipe is so tasty! These light and fluffy little guys make a cozy autumn breakfast or brunch. It’s like having a sweet treat first thing in the morning. Topped with butter and maple syrup 🍁, this is a great dish to serve to your family and overnight guests for Thanksgiving.
 
The basis of these Pumpkin Pancakes is very similar to my Homemade Pancake Mix, with a few changes here and there. It takes at most 10 minutes to make 👩‍🍳👨‍🍳 the batter before letting it rest for 15 minutes. This allows the gluten to relax and the baking powder to create air bubbles for a lighter texture.
 
Using either a griddle or a skillet on medium-high heat, about ½ tablespoon of clarified butter per batch is heated up before these hotcakes are cooked for 2 to 2:30 minutes ⏳ per side. The best indication of when to flip is that multiple tiny bubbles will form on top.
 
When the first batch is done, they’re kept warm while making the other batch. I use my oven on low setting (between 170°F and 200°F). I line a baking sheet with a wire rack and place the cooked ones in a single layer. The wire rack prevents the bottoms from getting soggy by allowing the air 💫 to circulate.
 
These Pumpkin Pancakes are the perfect comfort food 🥰 to make on a chilly morning. With a warm spiced flavor profile, what better way to wake up to a delicious stack of these treat? It’s also a thrifty way to salvage your leftover pumpkin purée.
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Blueberry Muffins
– Farmer’s Sausage Skillet
– Shakshouka
– French Toast
– Breakfast Scramble Vol-au-Vent
– Ham & Asparagus Crêpes with Cheese Sauce
– Soft Boiled Eggs
– Soufflé Mexican Omelet
– Eggs Benedict
and for even more breakfast and brunch recipes 🍳🥐, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pumpkin-pancakes/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

 

TRADITIONAL RATATOUILLE

 

I enjoy cooking during fall. As the cooler weather begins to settle in, I make nice, cozy meals. Having food simmering on the stovetop or baking in the oven gives pleasant aromas floating in the air. It makes the atmosphere so warm and homey 🏡.
 
Like every season, I use fresh produce to create many recipes. I encourage David to eat meatless dishes more often. They can be Pasta alla Norma, Saag Aloo, Cauliflower Fried Rice, Samosas, Egyptian Farro Salad, Eggplant Rollatini, Falafel 🧆 with tahini sauce alongside couscous, and so on.
 
One French recipe that I love making during this time of year when summer transitions to autumn is my Traditional Ratatouille! This light dish is purely fabulous! Its fresh and natural taste makes it a great meal or side dish. This is a colorful 🌈 and healthy bowl loaded with deliciousness!
 
This dish is pronounced ‘ra-ta-touy’ in French…
Many of you will probably pronounce ‘ra-ta-too-yee’, but most of the last letters in words in French are not pronounced. Like ‘bon appétit’, people will pronounce the last ‘t’, while it’s completely silent. Some words, though, have the last letter pronounced but softly, as in ‘bonjour’. I know, French can be difficult 🙄…
 
What in the world am I doing? This is not a French 101 class!!
 
Back to my Traditional Ratatouille…
This is a lovely, versatile recipe. It can be served many different ways: hot, warm, or at room temperature. It pairs very well with grilled or roasted meats, fish 🐟, and so on. For a hearty main course, it’s served over pasta, rice, or polenta. I like it simply with plain crusty or garlic bread.
 
When there are leftovers, I like using them when I make a white omelet. I spoon on half of the omelet, and fold it over. In the morning, I place a fried egg 🍳 on top of the vegetable stew. It can also be served as a dish for a charcuterie board.
 
I mentioned in the video intro that this is a family recipe. Yes, overall. I add another ingredient that my aunts never used: eggplant. I don’t know why both sides of my family rarely used aubergine 🍆. It’s such a nice, healthy ingredient and a great meat substitute!
 
What takes the most time is sautéing both eggplant and zucchini 🥒. I use a ton of olive oil when I cook the eggplant cubes – they’re like little sponges. Altogether, I use ½ cup of it. I don’t mind it as olive oil is very good for us: heart-healthy, brain-protective, reduces inflammation, and more.
 
When these two are done, the rest is easy peasy. In the mixture, I use Roma tomatoes that are washed, seeded, and diced. On the other hand, they can be substituted with a can (14 oz.) of diced tomatoes 🥫, drained.
 
For the seasonings, there are Herbes de Provence, and red pepper flakes. Raw sugar also goes in, which helps to balance the acidity of the tomatoes 🍅. As I always say, “taste and adjust the seasoning if necessary”. After all, this is your vegetable stew!
 
This Traditional Ratatouille is a dish that makes you feel good! Its bright colors combined with a medley of fresh vegetables is a fantastic recipe to welcome fall 🍂! This healthy vegetable stew can be enjoyed as either a side dish or main course…
Bon Appétit! 🍽
 
Here are more delicious meatless recipes for you to try… 😀
– Greek Baked Beans • Gigantes Plaki
– Moroccan Green Spaghetti
– Pasta alla Caponata
– Georgian Cheese Bread • Khachapuri
– Zucchini Pancakes
– Roasted Winter Vegetable Pasta Salad
– Best Eggplant & Mushroom Veggie Burgers
– Butternut Squash Soup
– Torta Pasqualina • Easter Pie
– Avocado Sweet Pea Toast
and for even more side dish recipes 🍟🥔🌽, click on this link… Recipe Category • Sides & Vegetables

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/traditional-ratatouille/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube