Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Quick Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Quick Soup Recipes Biography

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Ingredients

    2 tablespoon(s) butter
    2 medium red bell peppers, chopped
    1 medium sweet onion, chopped
    2 clove(s) garlic, minced
    2 tablespoon(s) tomato paste
    1 teaspoon(s) smoked paprika
    1 can(s) (28-ounce) whole peeled plum tomatoes with basil
    1 1/2 cup(s) vegetable broth
    1 teaspoon(s) sugar
    1/2 tablespoon(s) kosher salt
    1/2 teaspoon(s) freshly ground pepper
    1/3 cup(s) heavy cream
    1/3 cup(s) chopped fresh basil
    Grilled Cheese Croutons

Grilled Cheese Croutons

    4 slice(s) toasted multigrain sourdough bread, cut thick
    1 clove(s) garlic
    1 1/4 cup(s) shredded aged white Cheddar cheese

Directions

    Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.
    Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.
    Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces.

Leah Eskin and Home on the Range | May 26, 2013

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Ingredients
1 pound ground round $
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet) $
1 (14-ounce) can fat-free, less-sodium beef broth $
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites) $
Reduced-fat sour cream (optional) $
Sliced green onions (optional) $
Preparation

1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.

2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.

3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.Ingredients

    1 onion
2 stalks of celery
olive oil

    500 g chestnut mushrooms

    2 cloves of garlic

    1 tablespoon Dijon mustard

    100 ml white wine

    sea salt

    freshly ground black pepper

    80 g fresh white breadcrumbs

    ½ bunch of fresh flat-leaf parsley

    2 sprigs of fresh thyme

    2 sheets of ready-rolled puff pastry, (640g)

    almond milk

    2 teaspoons sesame seeds
Win a dinner for 4 at Jamie's Italian
Method
Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat, then add the chopped veg. Cook for 10 to 15 minutes, or until golden. Meanwhile, finely chop the mushrooms.Peel and crush in the garlic, then add the chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has boiled and bubbled away. Set aside to cool.Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick, finely chop and add the parsley leaves, then pick in the thyme leaves. Stir well to combine, then season to taste.Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one length of pastry, moulding it into a long sausage shape with the back of a spoon.