Ingredients (serves 4)
- 1 tablespoon olive oil (for extra yummyness, add a bit of butter too)
- 1 brown onion, finely chopped
- 175g shortcut bacon rashers, chopped (you can also add some chicken chunks/mince)
- 200g mushrooms, thinly sliced (brown ones are good)
- 300ml thickened cream (I use chicken stock as main liquid, and thicken with a little cream/milk - depending on your liking)
- 1/3 cup flat-leaf parsley leaves, chopped (thyme is great here too)
OR veggies ie. handful baby spinach, yum! - Your choice of instant pasta (cook per packet instruction) (my favourite is linguine)
Method
1. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
2. Add mushrooms. Cook for 3 minutes.
3. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly.
4. Season with salt and pepper. Serve over pasta.
(2) Cindy's Pumpkin Soup ala Orang Putih style
Ingredients (serves 4)
- some olive oil
- 1/2 onion, finely chopped
- little garlic clove, crushed
- 1/4 peeled pumpkin, diced (I always use Japanese/Kent Pump; some say use Butternut)
- 1 medium potato, peeled, diced (you can increase pumpkin if you don't want to add potato)
- 1L chicken or vegetable stock (you use what you need, a bit more than half litre)
- 1/2 cup (125ml) thin cream (again, use to your liking, this one is to thicken sikit)
Method
Heat oil in a large saucepan over low heat, add onion and cook for 2-3 minutes, until softened but not coloured.
Add garlic and cook, stirring, for 30 seconds.
Add pumpkin, potato and stock (enough to just cover pumpkin and potato) and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.
Allow to cool slightly, then blend in batches (those hand blenders work miracles!!).
Return soup to pan, stir through cream and reheat gently. Season with salt and pepper.
- Best eaten with dollop of sourcream and fresh bread!!!!
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