Everybody around me seems to talk about holiday already, the holidays that followed after we celebrate the month of Ramadhan; it is a kind of holy month for Muslims. Back in my country Lebaran or Iedul Fitri’s Holiday is the biggest holiday season. A lot of people will spend most of their holidays visiting their hometown, this is also followed by a chance to meet schoolmates in some kind of reunion. The bad news is my teacher told me not to book any holiday after our second placement which is actually the time that I’m waiting for an overseas holiday. Uh well… It was just something that kicking around my head.
Forget about it; let’s talk about current Melbourne weather. Apparently, winter is kindly embracing us in its notoriously chill, windy and wet. That would make the words snug, warm and cozy becoming luxurious enough when we need to hit the road anyway. Especially, for the commuter like me. Somehow, when I got a day off and think about comfort food, one of the first things I feel like doing is cooking steamy soups.
My husband is not too fond of soup. Creamy soup that we devoured on its own or served with a piece of bread. He is more “clear soup with rice”. Since there is our extended family staying with us right now, I enjoy cooking creamy soup as much as I want, and of course, obviously because they love my creamy soup. I prepared “Creamy Chicken Mushroom” yesterday. I added a sweet potato to it, to enrich the flavour and make it ever more creamier. Sweet potato has no family link with potato at all; I wonder why it’s called sweet potato☺. In other countries it is mistakenly called as Yam. The one I always pick is the one that has purple skin and white flesh; it’s quite firm in texture and sweet when it’s cooked. When you purchase sweet potato sometimes it comes as surprise for you, they might have the same colour skin but they have a different flesh colour and taste. Especially here in the fruit shops, they never mention the variety like Kumara, white delight or whatever; they are all displayed as sweet potato. I have got mine from the same fruit shop from time to time, so I’m sure this is the one that I always wanted, and it is always delightful as an addition for both cooking and baking.
- Creamy Chicken Mushroom
- 3 tbs butter
- 1 medium onion, chopped
- 2 tbs flour
- 2 tsp salt
- 1 tsp pepper
- 4 cups chicken stock
- 500 gr mushrooms, sliced
- 1/2 cup chopped carrots
- 1/2 cup sliced celery
- 1 medium piece sweet potatoes, diced
- 1 cups frozen corn kernels
- 2 cups chopped cooked chicken
- 1 cups light cream
- chopped parsley
- In a large pot, melt the butter over medium heat. Add the onion,saute until tender. Stir in the flour mix until smooth.
- Gradually add the chicken stock, bring the soup to a boil. Add the mushrooms, carrots,celery, sweet potatoes, chicken and corn. Reduce the heat and simmer the soup, covered, until the vegetables are cooked
- Add parsley and the cream. Heat the soup, but do not let it boil.