Creamy mushroom soup is really much easier than you think. It’s also nice to know exactly what is in this soup since you are making it in your own kitchen! Go take a look at your canned mushroom soup ingredients…cringe? Once you try this easy and tasty recipe- you will not be buying cans again! So go ahead, buy those fresh tasty mushrooms you’ve been eyeing! 

I use baby bella mushrooms because they have such a rich hearty flavor. Mushrooms are an excellent source of nutrients; they are the only fruit or vegetable source of vitamin D, are high in B vitamins which boost metabolism, are high in antioxidants, and also offer a significant amount of selenium which helps the body develop red blood cells. Check out this helpful WebMD source for more details about mushroom’s health benefits. 

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Cream of Mushroom

2013-11-25 12:12:05

Serves 5

A deliciously velvety cream of mushroom soup perfect for a cold winter night! Also the perfect base for a homemade green bean casserole!

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 1 1/2 c chopped baby bella mushrooms
2. 1/2 c onion, diced
3. 1 tbsp garlic, minced
4. 4 sprigs of fresh thyme
5. 1/4 tsp of nutmeg
6. 1/4 tsp all spice or pumpkin spice
7. 1/2 c chicken or vegetable stock
8. 1/4 c flour
9. 1/3 c cream
10. 1/2 c milk
11. salt and pepper to taste
12. 3 tbsp butter

Instructions

1. In a large pot, sauté the onions over medium high heat until they are soft. Add the mushrooms and garlic and 1/2 tsp of salt. Sauté until mushrooms are soft. Scoop out half of the mushrooms and reserve.
2. Add the thyme by rubbing the leaves off of the sprig, the nutmeg, and pumpkin spice.
3. Turn the heat down to medium-low. In the center of the pot, add the butter and the flour and stir into a paste. Add the broth immediately after and stir continuously until creamy.
4. Turn the heat down to low. Using an immersion blender, puree the soup mixture until smooth. Add the milk, reserved mushrooms, and the cream and stir. Once the soup comes to a simmer, turn down to low and cook for 5 more minutes.
5. Serve with croutons, a crust of bread, or crackers and enjoy!

Notes

1. This soup is an excellent base for many casseroles including the traditional green bean casserole!

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

If you have not been bringing your turkey, then you are really missing out on some juicy goodness! I have had far too many dry turkeys and even started to dislike turkey because of this. I decided to brine and cook a turkey this year and I am SO glad that I did! I love marinating all my meats, so why not my turkey?! If the concept seems daunting, fear not because it is actually quite easy! Brining is quite important because as with any meat, cooking denatures the proteins, causing it to become drier. With especially lean meat such as turkey, that requires such long cook times, that leaves room for a lot more drying out. With brining however, you are soaking the meat in a salt solution which causes the turkey meat to essentially absorb a lot more liquid so that when it cooks, it is losing much less moisture lending itself to a juicy, tender, and tasty bite! Read more about the science behind brining and how it works here.

So how do you prepare a delicious brine? Here is how it happens step by step. I made a citrusy rosemary brine, which smelled incredible. In my trial, I was using a huge 20 lb turkey so I did need some help from my husband at one point to hold the brining bag open and then to carry it into the fridge. I’m a little weak. Nonetheless, the big bird still fit on one single shelf in my regular sized refrigerator. Beware of using a frozen, Kosher, or pre-marinated turkey as these will likely already be prepared in a brined solution so the meat has already been “broken down” and possibly already quite salty! I used a fresh turkey that was slaughtered the day I bought it; you cannot get fresher than that! (Visit taaza2u.com for fresh, halal meats delivered to your door!)

You will need:

1-2 gallons of water (16 cups in a gallon)

brining bag (found near the meat section of your grocer, or try Reynolds oven bags) be careful about using trash bags or other plastics that are not BPA free or food grade plastic!

kosher salt (its larger crystals dissolve faster than table salt)

sugar

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First you need to wash the turkey in cold water and remove the giblets. 

Next you will boil about 8 cups of water with 2 cups of salt and 2 cups of sugar, along with the herbs and spices. I used peppercorns, orange rinds, sliced lemons, sliced onions, salt, rosemary and thyme. Once the salt is dissolved, add about 10 more cups of cold water, and a few of cups of ice to cool the mixture. 

Place the turkey in the bringing bag and pour the solution all over it. Seal it tightly, removing any extra air, and place the bag in a large aluminum tray. Refrigerate for about 24 hours, turning the turkey over after about 12 hours to ensure the breast is well covered too.

The next day, before roasting, wash the turkey well and pat dry. Now it is ready for you to season and roast! Happy brining!

Turkey Brine

2013-11-25 06:09:28

an easy brine solution to make a perfectly juicy, tender, and moist turkey!

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Prep Time

24 hr

Total Time

24 hr

Prep Time

24 hr

Total Time

24 hr

Ingredients

1. one fresh (not frozen) turkey
2. 1-2 gallons of water
3. 2 cups kosher salt
4. 1 1/2 cups sugar
5. 2 tbsp peppercorns
6. 2 tbsp cardamom (ground or whole)
7. the rind of 2 oranges
8. 2 lemons, sliced
9. 2 onions, sliced
10. 5 sprigs fresh rosemary
11. 5 sprigs fresh thyme
12. brining bag

Instructions

1. Remove giblets and any excess skin. Wash the turkey well and pat dry.
2. Boil 8 cups of water and dissolve the salt and sugar.
3. Add the lemon, orange, onion, peppercorns, cardamom, and fresh rosemary and thyme. Stir.
4. Once the salt is dissolved, remove the pot from heat and add about 12 more cups of cold water and ice.
5. Place the turkey in a brining bag and pour the brine solution all over.
6. Refrigerate for at least 24 hours, turning the turkey over half way through.
7. The next day, before roasting, remove the turkey and wash well to remove excess salt.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

Its fall, and they are everywhere. Pumpkins are sure to make it into your kitchen this autumn if you are following these posts! This moist fluffy cake is a perfect treat for breakfast, dessert, or anytime you just want to cozy up with a delicious pumpkin caramel spice cake!

The inspiration for this recipe comes from an amazing caramel cupcake I made from Sally’s Baking Addiction. These are incredibly delicious, and a must try! So naturally this would make a great starting point for a delicious pumpkin caramel cake! I modified the recipe to include pumpkin puree and spice. I used her caramel frosting for the cake, which is just heavenly!
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Pumpkin Caramel Cake

2013-10-22 07:58:02

Yields 1

pumpkin, caramel, cinnamon, and autumn all in one!

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Prep Time

35 min

Cook Time

30 min

Total Time

1 hr 5 min

Prep Time

35 min

Cook Time

30 min

Total Time

1 hr 5 min

For the cake

1. 1 3/4 cup flour
2. 1 tsp baking powder
3. 1/2 tsp salt
4. 1 1/2 tsp pumpkin spice
5. 1/4 tsp cinnamon
6. 1 cup brown sugar
7. 1/2 white sugar
8. 3/4 stick of softened butter
9. 2 eggs
10. 1/4 cup heavy cream
11. 3/4 cup pumpkin puree
12. 1 tsp vanilla extract

For the salted caramel frosting (from Sally's)

1. 1 stick salted butter
2. 1 cup dark brown sugar
3. 1/3 cup heavy cream
4. 1/2 teaspoon salt
5. 1-2 cups powdered sugar, sifted
6. additional pinch of salt, as needed

Instructions

1. Preheat the oven to 350 degrees and grease a bundt pan well with oil and a teaspoon of flour. In a medium bowl, sift the flour, baking powder, pumpkin spice, cinnamon, and salt together.
2. In a larger bowl, mix the pumpkin puree, eggs, vanilla, butter, and sugars together until well combined.
3. Stir in the heavy cream, and be careful not to over mix.
4. Bake at 350 for about 30 minutes or until a toothpick comes out clean. Cool for about 15 minutes, then flip onto cake plate.
5. While the cake bakes, prepare frosting by melting the butter. Once the butter is melted add the brown sugar and cream. Mix well and allow to boil for 2 minutes. Let the caramel cool to room temperature, then add the powdered sugar slowly 1/2 a cup at a time until you reach the desired consistency. The more sugar you add, the thicker it will be. Add salt to offset the sweetness of the powdered sugar.
6. Pour the caramel frosting over the cake, or if you made it thicker with more sugar, frost with a spatula.

Notes

1. You can also make this with 2 round pans or 2 loaf pans.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/