Pizza lunch date and a mushroom soup recipe

Every so often, I would plan a lunch date with my sister and we would prepare some fun stuff for the kids to work on for their lunch. Previously, it was sushi and this time round, I thought of having pizza. Obviously, the base (bread dough) has to be prepared by the adults and the children would just need to place the toppings of their choice onto the dough.

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It was just like that. Simple. Obviously, Faith needed a little guidance but there’s nothing too difficult about ‘throwing’ ingredients onto the base.

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Love how the kids were watching intently as I put some mozzarella cheese on top. The little one wanted to help as well.

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Our homemade pizza.

Besides the pizza, I prepared mushroom soup as well. Nope, not campbell soup although that would save me lots of time. I personally prefer those that has a lot of mushrooms in it. The more variety, the better. The following mushroom soup recipe will take up some time and effort but the end result is all worth it, especially if you are a mushroom lover like Faith and me!

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Creamy Mushroom Soup (adapted from Easy Recipes by Christine Ho)

200g Portobello mushroom
150g of a mixture of brown and white button
50g of shittake mushroom
2 cloves garlic, finely chopped
1 tbsp butter
1 tbsp vegetable oil
1 cup [homemade] chicken stock
1 cup water
80 ml cooking cream/whipping cream ( use whatever amount you are happy with)

[Thickening]
1 tsp cornflour
2 tbsp water

1. Wipe the mushroom clean and cut into big pieces. Set aside. (Good quality mushrooms only need to be cleaned with a wet cloth before cooking. If you really want to rinse with water, make sure you do not soak them in water for too long since they tend to soak up lots of water, thus affecting the taste of the dish).

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2. Heat a heavy-based saucepan. Add butter and vegetable oil. When the butter starts to melt, add the chopped garlic. Stir-fry until fragrant. Add mushrooms and stir-fry over medium-high heat. The mushrooms will absorb the fats very quickly. Do take note.

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3. Add chicken stock and water. Bring to boil. Cover the saucepan with a lid. Reduce the heat to low and simmer for 20 minutes.

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4. Turn the heat off and let it cool slightly. Drain the mushrooms and puree using the food processor (mine is a chopper) in two batches. Return to the saucepan and warm over medium heat.

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5. Add cream. Adding the cream is the key to producing the creamy smoothness of this soup. I didn’t add all of the 80ml since I want it less ‘sinful’ because the little ones would be having it. ;p Do stir well!

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6. When it starts to boil, stir in the thickening. Cook to desired thickness. Season with salt and pepper. Serve with croutons.

It does seem like a lot of work but when it first take a spoonful, you will find that the effort is all worth it. Try it and see if you like this version of the mushroom soup. This recipe is adapted from Christine Ho’s Easy Recipes and I really do like the recipes found in that cookbook/ website.

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