• Mushroom and Dill Soup

    Creamy Forest Mushroom Soup with Fresh Dill

    Ingredients:

    1 tbsp butter or olive oil

    1 onion, finely chopped

    2 garlic cloves, minced

    400g mushrooms (button, cremini, or wild mix), sliced

    1 tsp dried thyme

    1 tbsp all-purpose flour

    750ml vegetable or chicken stock

    150ml heavy cream or sour cream

    2 tbsp fresh dill, chopped (plus extra for garnish)

    Salt and black pepper, to taste

    Optional: squeeze of lemon juice for brightness

    Directions:

    In a large saucepan, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

    Stir in the garlic and cook for 1 minute. Add the mushrooms and thyme, and cook until the mushrooms release their moisture and begin to brown, about 8–10 minutes.

    Sprinkle the flour over the mushrooms, stir, and cook for 1–2 minutes to eliminate the raw flour taste.

    Slowly pour in the stock, stirring constantly. Bring to a gentle simmer and cook for 10 minutes.

    Reduce the heat and stir in the cream or sour cream and fresh dill. Simmer for another 2–3 minutes.

    Season with salt, pepper, and a squeeze of lemon juice if desired.

    Serve hot, garnished with extra dill and crusty bread on the side.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 235 kcal | Servings: 4 servings

    #mushroomsoup #dillsoup #creamyrecipes #wildmushrooms #herbsoup #comfortfood #vegetarianrecipes #fallmeals #soupseason #souprecipe #easycomfortfood #cozyeats #onepotdinner #foragedflavors #herbaceous #homemadesoup #sourcreamrecipes #savorysoup #weeknightdinner #mushroomlover

    Creamy, comforting, and bursting with earthy mushroom flavor Try this Mushroom and Dill Soup and warm your soul tonight!
    Mushroom and Dill Soup Creamy Forest Mushroom Soup with Fresh Dill Ingredients: 1 tbsp butter or olive oil 1 onion, finely chopped 2 garlic cloves, minced 400g mushrooms (button, cremini, or wild mix), sliced 1 tsp dried thyme 1 tbsp all-purpose flour 750ml vegetable or chicken stock 150ml heavy cream or sour cream 2 tbsp fresh dill, chopped (plus extra for garnish) Salt and black pepper, to taste Optional: squeeze of lemon juice for brightness Directions: In a large saucepan, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms and thyme, and cook until the mushrooms release their moisture and begin to brown, about 8–10 minutes. Sprinkle the flour over the mushrooms, stir, and cook for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the stock, stirring constantly. Bring to a gentle simmer and cook for 10 minutes. Reduce the heat and stir in the cream or sour cream and fresh dill. Simmer for another 2–3 minutes. Season with salt, pepper, and a squeeze of lemon juice if desired. Serve hot, garnished with extra dill and crusty bread on the side. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 235 kcal | Servings: 4 servings #mushroomsoup #dillsoup #creamyrecipes #wildmushrooms #herbsoup #comfortfood #vegetarianrecipes #fallmeals #soupseason #souprecipe #easycomfortfood #cozyeats #onepotdinner #foragedflavors #herbaceous #homemadesoup #sourcreamrecipes #savorysoup #weeknightdinner #mushroomlover Creamy, comforting, and bursting with earthy mushroom flavor Try this Mushroom and Dill Soup and warm your soul tonight!
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    · 0 Σχόλια ·0 Μοιράστηκε ·47χλμ. Views
  • Chicken, Lemon, and Rice Soup

    Comforting Chicken Soup with Lemon and Tender Rice

    Ingredients:

    1 tablespoon olive oil

    1 onion, diced

    2 garlic cloves, minced

    2 carrots, peeled and sliced

    2 celery stalks, chopped

    6 cups chicken broth

    1 cup cooked chicken, shredded (rotisserie works well)

    3/4 cup long-grain white rice (or brown rice)

    2 large eggs

    Juice of 2 lemons

    Zest of 1 lemon

    Salt and freshly ground black pepper, to taste

    2 tablespoons fresh parsley, chopped

    Directions:

    In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened.

    Pour in the chicken broth and bring to a boil. Add rice and reduce to a simmer. Cook until rice is tender, about 15–20 minutes.

    Stir in the shredded chicken and let it heat through.

    In a small bowl, whisk the eggs and slowly add the lemon juice and zest.

    Temper the egg mixture by slowly ladling in a bit of the hot soup while whisking constantly, then pour the warmed egg-lemon mixture back into the pot.

    Stir well and cook over low heat for 2–3 minutes—do not boil.

    Season with salt and pepper. Garnish with fresh parsley and serve hot.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 280 kcal | Servings: 4 servings

    #lemonchickensoup #comfortfood #soupseason #cozymeals #homemadesoup #riceandsoup #healingmeals #quickdinnerideas #familyfavorites #mediterraneanflavors #easychickensoup #souprecipeideas #souplover #cleaneating #lightcomfortfood #healthyhomemade #fallrecipes #flufoods #dinnerin30 #chickensouplove

    Warm your soul with this cozy Chicken, Lemon, and Rice Soup Light, tangy, and comforting—perfect for chilly nights or under-the-weather days!
    Chicken, Lemon, and Rice Soup Comforting Chicken Soup with Lemon and Tender Rice Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, chopped 6 cups chicken broth 1 cup cooked chicken, shredded (rotisserie works well) 3/4 cup long-grain white rice (or brown rice) 2 large eggs Juice of 2 lemons Zest of 1 lemon Salt and freshly ground black pepper, to taste 2 tablespoons fresh parsley, chopped Directions: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened. Pour in the chicken broth and bring to a boil. Add rice and reduce to a simmer. Cook until rice is tender, about 15–20 minutes. Stir in the shredded chicken and let it heat through. In a small bowl, whisk the eggs and slowly add the lemon juice and zest. Temper the egg mixture by slowly ladling in a bit of the hot soup while whisking constantly, then pour the warmed egg-lemon mixture back into the pot. Stir well and cook over low heat for 2–3 minutes—do not boil. Season with salt and pepper. Garnish with fresh parsley and serve hot. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 280 kcal | Servings: 4 servings #lemonchickensoup #comfortfood #soupseason #cozymeals #homemadesoup #riceandsoup #healingmeals #quickdinnerideas #familyfavorites #mediterraneanflavors #easychickensoup #souprecipeideas #souplover #cleaneating #lightcomfortfood #healthyhomemade #fallrecipes #flufoods #dinnerin30 #chickensouplove Warm your soul with this cozy Chicken, Lemon, and Rice Soup Light, tangy, and comforting—perfect for chilly nights or under-the-weather days!
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    · 0 Σχόλια ·0 Μοιράστηκε ·45χλμ. Views
  • Seafood and Coconut Soup

    Thai-Inspired Coconut Seafood Soup with Lemongrass and Lime

    Ingredients:

    1 tablespoon coconut oil

    1 small onion, finely chopped

    2 garlic cloves, minced

    1 tablespoon grated fresh ginger

    1 stalk lemongrass, bruised and chopped

    1 red chili, sliced (optional)

    3 cups seafood stock or fish broth

    1 (14 oz) can full-fat coconut milk

    1 tablespoon fish sauce

    Juice of 1 lime

    200g (7 oz) mixed seafood (shrimp, scallops, squid, mussels)

    1/2 red bell pepper, thinly sliced

    1/2 cup cherry tomatoes, halved

    1/2 cup mushrooms, sliced

    Fresh cilantro and lime wedges for garnish

    Directions:

    In a large pot, heat coconut oil over medium heat. Sauté onion until translucent, about 3-4 minutes.

    Add garlic, ginger, lemongrass, and chili. Cook for 1-2 minutes until fragrant.

    Pour in seafood stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to infuse the broth.

    Stir in coconut milk, fish sauce, and lime juice. Simmer for another 5 minutes.

    Add the seafood, bell pepper, tomatoes, and mushrooms. Cook gently for 4-5 minutes, or until the seafood is just cooked through.

    Remove lemongrass pieces. Taste and adjust seasoning with more lime juice or fish sauce if needed.

    Ladle into bowls, garnish with fresh cilantro and serve with lime wedges.

    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
    Kcal: 295 kcal | Servings: 4 servings

    #seafoodsoup #coconutmilsoup #thaiinspired #seafoodrecipes #comfortsoup #easyweeknightmeals #cleaneating #soupseason #dairyfree #glutenfree #pescatarianrecipes #spicysoup #homemadesoups #southeastasianflavors #fishsoup #healthycomfortfood #tropicalflavors #coconutcurry #lowcarbsoups #easyrecipeideas

    Craving something cozy and exotic? This Thai-Inspired Coconut Seafood Soup is rich, creamy, and packed with coastal flavors!
    Seafood and Coconut Soup Thai-Inspired Coconut Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon grated fresh ginger 1 stalk lemongrass, bruised and chopped 1 red chili, sliced (optional) 3 cups seafood stock or fish broth 1 (14 oz) can full-fat coconut milk 1 tablespoon fish sauce Juice of 1 lime 200g (7 oz) mixed seafood (shrimp, scallops, squid, mussels) 1/2 red bell pepper, thinly sliced 1/2 cup cherry tomatoes, halved 1/2 cup mushrooms, sliced Fresh cilantro and lime wedges for garnish Directions: In a large pot, heat coconut oil over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic, ginger, lemongrass, and chili. Cook for 1-2 minutes until fragrant. Pour in seafood stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to infuse the broth. Stir in coconut milk, fish sauce, and lime juice. Simmer for another 5 minutes. Add the seafood, bell pepper, tomatoes, and mushrooms. Cook gently for 4-5 minutes, or until the seafood is just cooked through. Remove lemongrass pieces. Taste and adjust seasoning with more lime juice or fish sauce if needed. Ladle into bowls, garnish with fresh cilantro and serve with lime wedges. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 295 kcal | Servings: 4 servings #seafoodsoup #coconutmilsoup #thaiinspired #seafoodrecipes #comfortsoup #easyweeknightmeals #cleaneating #soupseason #dairyfree #glutenfree #pescatarianrecipes #spicysoup #homemadesoups #southeastasianflavors #fishsoup #healthycomfortfood #tropicalflavors #coconutcurry #lowcarbsoups #easyrecipeideas Craving something cozy and exotic? This Thai-Inspired Coconut Seafood Soup is rich, creamy, and packed with coastal flavors!
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    · 0 Σχόλια ·0 Μοιράστηκε ·46χλμ. Views
  • Sour Cabbage Soup

    Hearty Eastern European Sour Cabbage Soup

    Ingredients:

    2 tablespoons oil or butter

    1 onion, chopped

    2 cloves garlic, minced

    2 carrots, diced

    1 celery stalk, diced

    3 cups sour cabbage (sauerkraut), drained and chopped

    5 cups vegetable or chicken broth

    1 teaspoon caraway seeds (optional)

    1 bay leaf

    1 teaspoon paprika

    Salt and pepper to taste

    1/2 cup sour cream (for serving)

    Fresh dill or parsley for garnish

    Directions:

    Heat oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened.

    Stir in the chopped sour cabbage, paprika, and caraway seeds. Cook for 2–3 minutes, allowing the flavors to mingle.

    Pour in the broth, add the bay leaf, and bring to a boil.

    Reduce heat and let the soup simmer for 30–35 minutes, or until the vegetables are tender and the soup is flavorful.

    Remove the bay leaf, adjust seasoning with salt and pepper to taste.

    Serve hot, topped with a dollop of sour cream and a sprinkle of fresh dill or parsley.

    Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
    Kcal: 190 kcal | Servings: 4 servings

    #sourcabbage #sauerkrautrecipes #comfortsoup #easternEuropeanfood #traditionalrecipes #tangysoup #homemadesoup #fermentedcabbage #cabbagelover #heartymeals #vegetablesoup #vegetarianfriendly #soupseason #winterwarmers #oldworldcooking #heritagerecipes #tangyflavors #brothbased #classiccomfortfood #soupinspo

    There’s no soup like a tangy, bold, and hearty Sour Cabbage Soup It's cozy, traditional, and full of fermented flavor!
    Sour Cabbage Soup Hearty Eastern European Sour Cabbage Soup Ingredients: 2 tablespoons oil or butter 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 1 celery stalk, diced 3 cups sour cabbage (sauerkraut), drained and chopped 5 cups vegetable or chicken broth 1 teaspoon caraway seeds (optional) 1 bay leaf 1 teaspoon paprika Salt and pepper to taste 1/2 cup sour cream (for serving) Fresh dill or parsley for garnish Directions: Heat oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened. Stir in the chopped sour cabbage, paprika, and caraway seeds. Cook for 2–3 minutes, allowing the flavors to mingle. Pour in the broth, add the bay leaf, and bring to a boil. Reduce heat and let the soup simmer for 30–35 minutes, or until the vegetables are tender and the soup is flavorful. Remove the bay leaf, adjust seasoning with salt and pepper to taste. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh dill or parsley. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 190 kcal | Servings: 4 servings #sourcabbage #sauerkrautrecipes #comfortsoup #easternEuropeanfood #traditionalrecipes #tangysoup #homemadesoup #fermentedcabbage #cabbagelover #heartymeals #vegetablesoup #vegetarianfriendly #soupseason #winterwarmers #oldworldcooking #heritagerecipes #tangyflavors #brothbased #classiccomfortfood #soupinspo There’s no soup like a tangy, bold, and hearty Sour Cabbage Soup It's cozy, traditional, and full of fermented flavor!
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    · 0 Σχόλια ·0 Μοιράστηκε ·41χλμ. Views
  • Mushroom Soup with Cream

    Creamy Wild Mushroom Soup with Herbs

    Ingredients:

    2 tablespoons butter

    1 tablespoon olive oil

    1 onion, finely chopped

    2 cloves garlic, minced

    1 pound (450g) mixed mushrooms (cremini, button, shiitake), sliced

    1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

    1/4 cup dry white wine (optional)

    4 cups vegetable or chicken broth

    1/2 cup heavy cream

    Salt and freshly ground black pepper, to taste

    Fresh parsley, for garnish

    Crusty bread, for serving

    Directions:

    In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.

    Stir in garlic and cook for 1 minute until fragrant.

    Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their juices and become golden.

    If using wine, pour it in and let it simmer for 2–3 minutes until slightly reduced.

    Pour in the broth and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes.

    Use an immersion blender to puree the soup until smooth (or blend in batches for a silky texture).

    Stir in the cream, season with salt and pepper, and heat gently for another 3–4 minutes without boiling.

    Serve hot, garnished with fresh parsley and slices of crusty bread on the side.

    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
    Kcal: 270 kcal | Servings: 4 servings

    #creamsoup #mushroomlovers #homemadesoup #wildmushroom #comfortinabowl #vegetarianmeals #easyrecipes #fallrecipes #heartyfoods #soupseason #garlicandthyme #creamycomfort #souplove #mushroomsoup #onepotmeal #autumnflavors #easydinners #cozykitchen #richandcreamy #comfortcuisine

    Creamy, dreamy, and packed with mushroom magic! This homemade mushroom soup with cream is a comfort food classic you'll keep coming back to.
    Mushroom Soup with Cream Creamy Wild Mushroom Soup with Herbs Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 pound (450g) mixed mushrooms (cremini, button, shiitake), sliced 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) 1/4 cup dry white wine (optional) 4 cups vegetable or chicken broth 1/2 cup heavy cream Salt and freshly ground black pepper, to taste Fresh parsley, for garnish Crusty bread, for serving Directions: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their juices and become golden. If using wine, pour it in and let it simmer for 2–3 minutes until slightly reduced. Pour in the broth and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth (or blend in batches for a silky texture). Stir in the cream, season with salt and pepper, and heat gently for another 3–4 minutes without boiling. Serve hot, garnished with fresh parsley and slices of crusty bread on the side. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 270 kcal | Servings: 4 servings #creamsoup #mushroomlovers #homemadesoup #wildmushroom #comfortinabowl #vegetarianmeals #easyrecipes #fallrecipes #heartyfoods #soupseason #garlicandthyme #creamycomfort #souplove #mushroomsoup #onepotmeal #autumnflavors #easydinners #cozykitchen #richandcreamy #comfortcuisine Creamy, dreamy, and packed with mushroom magic! This homemade mushroom soup with cream is a comfort food classic you'll keep coming back to.
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    · 0 Σχόλια ·0 Μοιράστηκε ·40χλμ. Views
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