Emergency Food Recipe Of The Week #1: Creamy Mushroom Soup

Welcome to the Emergency Food Recipe Of The Week column!

Every Friday, I’m going to be posting a new delicious recipe you can make with survival foods… and some emergency cooking etiquette advice, to make sure everything goes well.

Now, I’ve got just 3 plain rules when posting these recipes. They have to be:

a. Healthy

b. Easy to make and

c. Delicious!

We start off with a tasty and nutritious mushroom soup.

In fact, it’s not any kind of soup, but a wonderful, creamy one that’s so rich, you’ll get addicted.

But its out-of-this-world taste is not the only reason I chose to post this particular recipe. You see, mushrooms are filled with vitamins like vitamin C, B6, and B12. They’re responsible for boosting your immune system, and a solid immune system is crucial during a crisis. Also, mushrooms help flush toxins out of your body, so you stay away from illnesses. You wouldn’t want to feel weak and helpless when your family needs you the most, would you?

And here’s another reason why mushrooms go so well in emergency meals: they can be used in so many dishes, you could never get bored of including mushrooms in your meals. Their flavor is adaptable, so it brings the best out of every dish you use it in.

Now let’s get to the recipe.

Here’s what you’ll need for this creamy mushroom soup:

• 1 ounce dried mushrooms

• 3 cups boiling water, divided

• 1 cube beef bouillon

• 1 tablespoon dried onions

• 2 tablespoons cornstarch

• 1/8 teaspoon pepper

• 1/2 teaspoon dried thyme leaves

• 1 (13-ounce) can evaporated milk

• 1/4 cup grated Parmesan cheese

First of all, you’ll need to boil some water. You can boil it outside, on a grill, or inside your house, on a stove or even in your fireplace, if you have one.

After the water starts boiling, place mushrooms in a saucepan and cover them with 1 cup of boiling water. Let them stand for 10 – 12 minutes while they get all juicy, then check the package to see how they need to be processed (remove the stems, peel them etc)

Put the saucepan on the stove (or whatever you’re using as heat source) and turn the heat to medium. Add beef bouillon and dried onions and them stir to mix. Keep stirring until it boils and then let it simmer for 4-5 minutes.

Add the rest of the ingredients (cornstarch, pepper, thyme) and let it simmer until the soup gets a thick, creamy texture. Pour the milk and heat again until it almost comes to a boil again.

Serve it while it’s still hot (not too hot!), but not before you top it with some Parmesan cheese. Enjoy it with your spouse and your kids, as it is enough for 4 people.

All this will take you no more than 30 minutes: 15 minutes to prepare the mushrooms and the other ingredients and another 15 to cook them. Easy and delicious!

Bon appetit!

kids-special-sweet-potato-salad
butterbean-salad
brown-bread-sandwich
savoury-salmon-and-potato-salad
tuna-pizza
peanut-butter-granola-wrap-sandwiches
mango-and-black-bean-salsa
artichoke-and-chickpea-salad
tomato-pesto-bean-and-shrimp-salad