MUSHROOM AND WALNUT SOUP
Unusual combination but will hold its own at a dinner party or makes a warming lunch. Freezes well, defrost and continue with final stage of cooking (adding cream sherry etc..)
Provided by Tulip-Fairy
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
- Add 4 pints of hot water.
- Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
- After that, place over a colander and strain the soup. Remove bay leaves.
- Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
- Return to the saucepan and re-heat.
- Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
- Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
- When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
- Serve piping hot.
Nutrition Facts : Calories 246.4, Fat 17.5, SaturatedFat 5.9, Cholesterol 22.7, Sodium 72.5, Carbohydrate 10.8, Fiber 2.5, Sugar 3.7, Protein 4.9
SWEET WALNUT SOUP (INTXAURSALSA RECIPE)
Make and share this Sweet Walnut Soup (Intxaursalsa Recipe) recipe from Food.com.
Provided by Holmes Basque
Categories Dessert
Time 55m
Yield 1 4, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a pan place the chopped nuts, milk and cinnamon sticks.
- Boil for about 30 minutes, add sugar and cook for 5 minutes more, stirring with a wooden spoon.
- Serve hot or warm in individual drinks and sprinkled with cinnamon and a few sprigs of cinnamon as a decoration.
- We can also accompany 2 caramelized pecan halves and a few sprigs of mint to decorate the plate.
Nutrition Facts : Calories 1126.5, Fat 62.7, SaturatedFat 17.6, Cholesterol 72.4, Sodium 822.5, Carbohydrate 120.6, Fiber 7.7, Sugar 78.9, Protein 31.7
CREAM OF BLACK WALNUT SOUP
Make and share this Cream of Black Walnut Soup recipe from Food.com.
Provided by Bliss
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Combine walnuts, celery, chives with the chicken stock in a saucepan.
- Bring to a boil, then cook for twenty minutes on medium.
- Stir in the sherry, butter, cream and salt.
- Reheat and serve with a sprinkling of nutmeg.
WOO-WOO
Make and share this Woo-Woo recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Add the first 3 ingredients into an ice-filled cocktail shaker.
- Shake well; strain into an old-fashioned glass filled with ice.
- Drop a lime wedge into the drink and serve.
Nutrition Facts : Calories 97.7, Fat 0.1, Sodium 1.4, Carbohydrate 7.1, Sugar 6.2
WALNUT SOUP
Steps:
- Preheat oven at 350°F. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
- Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.
- In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce heat to low, and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot (no more than 1 1/2 cups per person.)
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HUP TUL WOO (CHINESE WALNUT DESSERT) - INSTRUCTABLES
From instructables.com
Estimated Reading Time 4 mins
- Ingredients. 2 cups raw walnuts (shelled) 4 cups water. 2 cups milk. 3/4 cup sugar. 1/4 cup white rice. You may replace the 2 cups of milk with water if desired.
- No Rice No Life. Cover the rice in water and let it rest overnight. Alternative: Soak rice in boiling water for 1-3 hours. Drain the water and proceed to the next step.
- Roast the Walnuts. This step is v important if you want this dessert to taste good (walnuts are the main component!). You don't want it to end up tasting raw walnutty~
- Walnut Puree~~~ Don't make the mistake of adding too much water while blending -- the first time I tried to make it there were tiny lumps of rice that didn't grind down enough.
- Smoothing Out the Mixture. After making the puree, add another cup of water and blend until smooth. Try to minimize the amount of lumps and bumps!
- Keep Stirring! Cook the mixture over medium heat, continuously stirring (this prevents the bottom from burning). Add sugar once the mixture has thickened and is starting to heat up (about 3-5 minutes).
- Adding the Milk (skip If Not Using Milk) Once the mixture is close to a boil, stir in the two cups of milk. Bring to a boil or stir until hot. And yay we're done!!!
- Serving. Serve this dessert hot! It tastes great cold or warm, but it tastes best right after it's finished. Scoop out a bowl, let it cool for a minute or two, and enjoy!
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