BLESSING FRIDAY MORNING WITH CREAMY SEAFOOD MUSHROOM SOUP AND PARMESAN ASIAGO CHEESE GARLIC BREAD

Let's start this Blessing Friday Morning with a bowl of warm Cream of Mushroom Soup with some Garlic Bread. Cream of Mushroom and garlic bread are my youngest daughter favourite.If possible she wants it every day..... OMG who's gonna do that. ??? Once a while would be fair.

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms and shrimps. Besides, I have also made some garlic bread to savor with the mushroom soup! This is indeed a prefect combination.

Creamy Mushroom Seafood Soup With Asiago Cheese Garlic Bread

Adapted from Allrecipes

3-4c Mushroom, whatever is on hand (diced small)

1c Mirepoix (celery,carrot and onion diced small)

1 whole peeled garlic

1/2p chicken stock or cold water

150 g shrimps chopped

3-4 button mushroom chopped

1 tbs.unsalted butter

2 tbs.olive oil

1 1/2c heavy cream
3 tbsp flour

Preparation:

Cut your mirepoix into small dice. Pre heat suce pot at medium high heat, in a few minutes drizzle olive oil, when oil just begins to smoke add your garlic to flavor the oil, just a couple of minutes, DO NOT BURN GARLIC, it becomes bitter and will kill your soup, as the garlic just barely turns a little brown, remove and set aside, place the mirepoix and saute until onions just become translucent.

Add mushrooms. Saute until both start to become soft, season.  Add your stock or water. At this point, lets make the roux. In a small saute pan on medium heat add butter and melt, then add flour. Use a small whip (whisk) to assure the breakdown of flour and even cooking.

After about an hour take off the heat. In a blender place soup in blender, take the cover off the top, replace cover on blender, take a towel to cover the hole of the cover, this vents the hot liquid, if you left the top on it will explode due to the build up of hest, steam from the soup, so we use a towel to cover the top of the cover to vent. PULSE the soup until soup is well blended. Once soup has been blended, pour soup through strainer and cheese cloth. We do this to develop a smooth velvety texture. it removes any debris. If we wanted a rustic soup we wouldn't use a blender or strainer. This method refines a dish. Simple, elegance is the order of the day. This what will set you apart from everyone else. Refinement. In the same sauce pot place the strained soup and bring back up to a medium high heat. Slowly pour in  cream. Use a whip (whisk) to constantly stir the soup, this assures the cream is evenly distributed and cooks evenly. No need to "temp" your cream. Then add the roux chopped button mushroom and chopped shrimps. Simmer till shrimps and mushroom are done.

PARMESAN AND ASIAGO CHEESE GARLIC BREAD

Adapted from - sweetpeaskitchen.com

9 – 10 garlic cloves (about the size of a plump cashew nut), skins left on

1/4 cup grated Asiago cheese, plus more for garnish

2 teaspoons Dijon mustard

6 tablespoons unsalted butter, softened

1/4 cups grated Parmesan cheese, plus more for garnish

1/4 teaspoon table salt

1 loaf Italian bread (about 1 pound, football-shaped) - I used whole white bread

Ground black pepper to taste

Garlic powder to taste

2 tablespoons chopped parsley

Adjust oven rack to middle position and heat oven to 500 degrees.

Meanwhile, in a small skillet over medium heat toast unpeeled garlic cloves, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, Asiago cheese, Dijon, butter, Parmesan cheese, and salt in small bowl until thoroughly combined.

Using a long serrated knife, slice the bread in half lengthwise. Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper and garlic powder. Garnish with additional Asiago and Parmesan cheese if desired. Sprinkle with parsley. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.

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Hari ini kita breakfast OM Putih, saya buat Creamy Seafood Mushroom Soup digandingkan dengan  Parmesan Asiago Cheese Garlic Bread. Breakfast pagi ini permintaan si bongsu di rumah...biasanya selalu saya akan tanya anak-anak apa yang diorang nak for breakfast....sebab kadang-kadang pening nak memikirkanya....jadi layan aje permintaan dia orang, senang gitu. So si bongsu Eyba ni memang sudah lama minta sup ini memang favourite dia...kalau tenguk dia makan takut dibuatnya.


Biasanya saya tidak benarkan dia orang makan yang tin punya..ialah banyak bahan pengawet.....buat sendiri lagi baguskan. Lagi pun sup Om Putih ini lebih senang dari buat sup kita, main tumis dan blend hancur. Kali ini saya masukan sedikit udang cincang..udang lebih buat cucur udang hari itu...tak nak simpan lama-lama saya masukkan sekali. Untuk mushroom sup ini saya reservekan sedikit mushroomnya, saya cincang dan masukkan kedalam sup yang sudah diblend. Suka makan yang ada mushroom cincang. Kalau makan sup aje memang tak kenyang kan? Jadi saya buat gandinganya Garlic Bread. Saya tak buat rotinya cuma buat sapuanya. Roti kedai punya...saya terpandang resipi di Sweetpeaskitchen yang membuat campuran parmesan-asigocheese-garlic...rasa teringin hendak mencubanya so buat sedikit. Sedap kombinasinya. Jumaat biasanya anak-anak saya tidak ada aktiviti sekolah so tak payah bekal...breakfast macam inilah sesuai untuk mereka...ringan tapi kenyang.


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