Recipes

Akomz Farms & Foods > Recipes3

Mushroom Egusi Soup

Ingredients

  • 3 medium cups grounded Egusi
  • 400g Akomz Fresh Button Mushrooms
  • Assorted dry fish of choice (stockfish etc)
  • Dried Prawns (optional)
  • Palm Oil: 2 cooking spoons
  • 1 tablespoonful ground Crayfish
  • Bitter leaf (as desired)
  • Ugu/Spinach (3 handful)
  • 2 seasoning cubes
  • Pepper and Salt (to taste)

Preparation

  • Wash the White Button Mushrooms and dice into big chunks.
  • Clean the dried prawns (remove the head and tail) and soak the body in hot water to soften and clean it.
  • Mix grounded egusi with lukewarm water to form a paste.

Cooking

  • Heat up the palm oil until hot, add diced onions and egusi paste. Fry for about 10 minutes, stirring constantly until it thickens.
  • Add the bitter leaf and a little water. Add the prawns and leave to simmer for 5 minutes
  • Add the stock fish and dry fish. Add the ground prawns (or crayfish), ground pepper and seasoning cubes. Boil for 15 minutes.
  • Add the sliced button mushrooms and the spinach leaves, Stir and simmer for 5 minutes and the soup is ready.

Note: Mushrooms cook fast and it is important not to overcook in order to get the nutritional content.

White Button Mushrooms Soup

Ingredients

  • 8 ounces White Button sliced or chopped
  • 1 whole bone-in chicken breast (about 2kg)
  • 2 cups ready to use chicken broth
  • 1 cup water
  • 6 red skinned potatoes (about 1 ½ pounds), scrubbed and cut into one inch chunks
  • 1 carrot, cut into ¼ slices
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon Worcestershire sauce

Preparation

  • In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.  Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.  Remove the chicken from the broth and set aside the pot with the broth.  Remove and discard chicken skin and bones.  Tear chicken meat into large pieces; set aside.
  • To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.  Cover and simmer about 15 minutes, or until the potatoes are tender.
  • Add milk, cream, mushrooms, and the reserved chicken meat.  Bring to a boil.  Reduce heat, cover, and simmer 5 minutes.  Taste and add the remaining salt if needed, along with the Worcestershire sauce.  Serve with crusty French bread.

Mushroom Chicken Soup

Nigerian Chicken mushroom soup is one of the most delicious soups and ideal soup for a family that are looking for a quick healthy eating recipe. It is so simple and easy to prepare.

Ingredients

  • 2lbs of boneless chicken breasts
  • 1lb weight of White Button Mushrooms
  • 1lb of spring onions (cut into pieces)
  • 2 sticks of fresh carrots (cut into small pieces or shredded)
  • 1 tablespoon of veg oil and 1tsp of salt and pepper
  • 3 cups of water

Preparation

  • In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.  Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.  Remove the chicken from the broth and set aside the pot with the broth.  Remove and discard chicken skin and bones.  Tear chicken meat into large pieces; set aside.
  • To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.  Cover and simmer about 15 minutes, or until the potatoes are tender.
  • Add milk, cream, mushrooms, and the reserved chicken meat.  Bring to a boil.  Reduce heat, cover, and simmer 5 minutes.  Taste and add the remaining salt if needed, along with the Worcestershire sauce.  Serve with crusty French bread.

<<   1   2   3   4   5   >>