Soup is good for more than just your taste receptors when you eat it regularly. Its higher moisture and fiber content aids in the elimination of waste and pollutants from the organism without upsetting the gut. Because of the high water content, this meal can aid in weight loss because it causes one to feel full more rapidly than other foods.
Whether you’re on a diet or just want to try something new, you’ll enjoy these three luscious stews.
Cheese-filled corn and potato soup
The items required:
3.5 ounces of poultry stock
3 cups of sliced potatoes, after peeling
1 quart of milk
1 3/4 cups of maize with kernels
Refined cheese product in a Hispanic flavor, 1 cup
1/4 cup of minced onion
Chopped Onions, One Cupful
Green chilies, chopped, 1/2 cup
Use only 1/4 cup of the country sauce mix.
1.5 teaspoons of butter
Cook the celery and onion in the melted oil for about 5 minutes, or until soft, in a large skillet over medium heat. Put in some chicken stock and get it boiling. Add the potatoes, reduce the heat, and simmer for 20 to 25 minutes, turning periodically. Turn the heat up high and stir in the maize and chilies. Add the milk to the sauce mix and whisk until the mix is dissolved. When everything else is ready, add the cheese and incorporate it in while cooking it over medium heat until it melts and the combination becomes smooth and velvety.
Chowder with Transparent Mushrooms
The items required:
2 sliced onions
1,75 ounces of poultry stock
Portobello mushrooms, one cup
Shiitake Mushrooms, One Cup
Half and half, one cup
A Quarter Cup Butter
All-purpose flour, 2 tbsp
1/2 milliliter minced cloves
Season with salt and pepper to flavor.
Shallots, Portobello mushrooms, and shiitake mushrooms should be cooked in melted butter over medium heat for about 5 minutes, or until tender. Mix in the flour until a uniform paste forms. Stirring constantly, gradually add chicken stock and simmer until smooth. Combine the half-and-half with salt, pepper, and cinnamon. Combine and warm up (do not boil).
Curried Carrot Broth
The items required:
Carrots (1/2 kilo), trimmed and chopped into 1-inch pieces
Large chunks from 1 scallion
Thick slices of three big garlic bulbs
Chicken stock, about 3 quarts
1.25 ounces of whole milk
The equivalent of 2 teaspoons of curry spice
4 teaspoons of butter
2 teaspoons of salt
1/2 teaspoon salt
Season with salt and freshly ground pepper.
As a finishing touch, some chopped toasted peanuts
Sauté the carrots and onion in oil over medium heat for about 7 minutes, or until the vegetables are tender and beginning to turn yellow. Turn down the heat and combine the sugar, butter, and garlic. Add the curry powder after cooking for 10 minutes. Carrots should be soft after 15-20 minutes of simmering in stock with a lid partly ajar. Take off the stove and combine until completely smooth. Add half-and-half and boil everything back up in the skillet. Season with salt and pepper to flavor. Put in a dish for serving, and sprinkle with nuts.