Majida Rashid
Soup is a lot like a family. Each ingredient enhances the others; each batch has its characteristics, and it needs time to simmer to reach full flavor.
– Marge Kennedy
While Houston, Texas, boasts mild temperatures in March, “brr” cold prevails in Michigan. There is nothing better than the hearty aroma of soup in winter. Having soup in cold weather works like a balm. Even a sip of soup gliding down the throat relaxes me.
Every cuisine in the world has soup in one form or the other. Archeologists have found evidence of soup in Greece, Rome, and China. Greeks and Romans often made soups with grains, vegetables, and meat. Soup or broth were poured over bread before eating. Chinese used herbs and spices that were believed to be good for health. Soups gained popularity especially after World War I as it was fed to soldiers. Then companies started selling soups in cans. Over time soup became a starter dish.
Now soups have different textures and flavors. They can be creamy or chunky like chowder, thick like a bisque or clear like a broth. Vegetables, meat, herbs, or any ingredient can be used to make soup.
Pakistani cuisine is not big on soups. However, a traditional soup called Yakhnee is specially made with chicken, salt and black pepper only. It’s given to mothers who have just given birth. Yakhnee is also used to cook rice dish called pilau.
My favorite Middle Eastern soup is Shorabet Adas, lentil soup. It’s easy to make, hearty, and nutritious. Skinned red lentils can be found in Pakistani/Indian stores as Masoor Dal. Soak a cup of lentils for a few hours. Steeping them overnight helps with the digestion. Chop a medium onion and a carrot and sauté them in a little oil. Stir in a couple of garlic cloves. Add cumin and turmeric powder to taste. Drain the lentils and add to the onion-carrot mixture along with 3-4 cups of water and a couple of chicken bouillons. Cook for an hour over low heat. I like it chunky, so I blend some of it in a blender and then add it back to the soup. Pour into serving bowls and top with chopped coriander leaves. Traditionally, flat leaved parsley is used for the garnish. Squeeze some lemon juice on the top and serve with pita chips.
Shorabet Adas is simple to make but Cream of Mushroom Soup is slightly elaborate. It’s worth the effort, however.
Cream of Mushroom Soup
(Serves 2-3)
Ingredients
8-12 medium button mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon black pepper
3-4 cups chicken broth or 3 cups water and 2 chicken bouillons
3/4 cup sour cream
Salt to taste
1 cup parsley leaves, finely chopped
Directions
Wash and pat dry the mushrooms in a tea towel.
Remove the stems.
Thinly slice the tops and the stems.
Melt half of the butter and add half of the oil.
Sauté some of the sliced mushroom tops over high heat until they turn golden brown. High heat prevents the mushrooms from turning soggy.
Transfer onto a paper-towel lined dish and reserve for decoration.
Heat the remaining butter and oil in the same pan.
Stir in the chopped onions and cook over low heat until soft.
Add the raw mushrooms and pepper.
Cook over medium high heat until the liquid from the mushrooms is evaporated.
Pour in the water along with the chicken bouillons or the broth.
Bring to a boil and cook for 5 minutes.
Strain the liquid and leave aside.
Place the mushroom-onion mixture in a blender.
Add 1 cup of reserved liquid and puree.
Pour the puree in the pan along with the remaining liquid.
Bring to a boil and adjust salt and pepper.
Beat the sour cream with a fork.
Add some of the liquid to the cream and beat until smooth paste is obtained.
Gradually pour the cream into the pan and using a whisk beat thoroughly until all the cream is mixed well.
Taste and adjust seasoning.
Transfer into a serving bowl.
Sprinkle with the browned mushrooms and chopped parsley.
Serve immediately.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www. youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food. @Frontiers_Of_Flavor. Her philosophical writings can be read at apakistaniwomansjourney.wordpress.com.
– Marge Kennedy
While Houston, Texas, boasts mild temperatures in March, “brr” cold prevails in Michigan. There is nothing better than the hearty aroma of soup in winter. Having soup in cold weather works like a balm. Even a sip of soup gliding down the throat relaxes me.
Every cuisine in the world has soup in one form or the other. Archeologists have found evidence of soup in Greece, Rome, and China. Greeks and Romans often made soups with grains, vegetables, and meat. Soup or broth were poured over bread before eating. Chinese used herbs and spices that were believed to be good for health. Soups gained popularity especially after World War I as it was fed to soldiers. Then companies started selling soups in cans. Over time soup became a starter dish.
Now soups have different textures and flavors. They can be creamy or chunky like chowder, thick like a bisque or clear like a broth. Vegetables, meat, herbs, or any ingredient can be used to make soup.
Pakistani cuisine is not big on soups. However, a traditional soup called Yakhnee is specially made with chicken, salt and black pepper only. It’s given to mothers who have just given birth. Yakhnee is also used to cook rice dish called pilau.
My favorite Middle Eastern soup is Shorabet Adas, lentil soup. It’s easy to make, hearty, and nutritious. Skinned red lentils can be found in Pakistani/Indian stores as Masoor Dal. Soak a cup of lentils for a few hours. Steeping them overnight helps with the digestion. Chop a medium onion and a carrot and sauté them in a little oil. Stir in a couple of garlic cloves. Add cumin and turmeric powder to taste. Drain the lentils and add to the onion-carrot mixture along with 3-4 cups of water and a couple of chicken bouillons. Cook for an hour over low heat. I like it chunky, so I blend some of it in a blender and then add it back to the soup. Pour into serving bowls and top with chopped coriander leaves. Traditionally, flat leaved parsley is used for the garnish. Squeeze some lemon juice on the top and serve with pita chips.
Shorabet Adas is simple to make but Cream of Mushroom Soup is slightly elaborate. It’s worth the effort, however.
Cream of Mushroom Soup
(Serves 2-3)
Ingredients
8-12 medium button mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon black pepper
3-4 cups chicken broth or 3 cups water and 2 chicken bouillons
3/4 cup sour cream
Salt to taste
1 cup parsley leaves, finely chopped
Directions
Wash and pat dry the mushrooms in a tea towel.
Remove the stems.
Thinly slice the tops and the stems.
Melt half of the butter and add half of the oil.
Sauté some of the sliced mushroom tops over high heat until they turn golden brown. High heat prevents the mushrooms from turning soggy.
Transfer onto a paper-towel lined dish and reserve for decoration.
Heat the remaining butter and oil in the same pan.
Stir in the chopped onions and cook over low heat until soft.
Add the raw mushrooms and pepper.
Cook over medium high heat until the liquid from the mushrooms is evaporated.
Pour in the water along with the chicken bouillons or the broth.
Bring to a boil and cook for 5 minutes.
Strain the liquid and leave aside.
Place the mushroom-onion mixture in a blender.
Add 1 cup of reserved liquid and puree.
Pour the puree in the pan along with the remaining liquid.
Bring to a boil and adjust salt and pepper.
Beat the sour cream with a fork.
Add some of the liquid to the cream and beat until smooth paste is obtained.
Gradually pour the cream into the pan and using a whisk beat thoroughly until all the cream is mixed well.
Taste and adjust seasoning.
Transfer into a serving bowl.
Sprinkle with the browned mushrooms and chopped parsley.
Serve immediately.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www. youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food. @Frontiers_Of_Flavor. Her philosophical writings can be read at apakistaniwomansjourney.wordpress.com.
