Easy to Cook Barefoot Contessa Soup Recipes
Barefoot contessa is a cooking show on food network that air since thirty of November two thousand and two. This show is host by Ina Garten and have serve many delicious food that are easy to make and contains of fresh ingredient in it. Ina Garten has made sure that most of Barefoot Contessa recipes are easy to be made by anyone so we could easily follow them. Some of the most favorite Barefoot Contessa show has over is Barefoot Contessa soup recipes. Barefoot Contessa soup recipes are very healthy and delicious because it is made by fresh ingredient that are easy to find and we could cook it our self in our kitchen.
Some of the easy to cook Barefoot Contessa soup recipes that we could try to make in our kitchen are:
- Mexican chicken easy to cook Barefoot Contessa soup recipes
To make it we need two chicken breasts and placed it in a sheet pan, then wipe some olive oil in it whit some brush for cooking. Season it with some salt and paper and roast it until done then cut into strips. Ten prepare a big pot, pour some olive oil and put some onion, celery, and carrot stir until the onion is done then add some garlic and cook intil the garlic also done. Then add some chicken broth, big chunk of tomatoes, jalapenos, coriander, cumin, cilantro, and season it with salt and pepper. Put in some tortillas that has been divided into four for each piece and cook until the soup is boiled, lower the heat then let it for another twenty five minute before we put in the chicken. To served it put it in a soup bowl, then add some chunk of avocado, some tortilla chips, and sour cream, then grate some cheddar on top of it.
- Cream of wild mushroom easy to cook Barefoot Contessa soup recipes
To prepare the mushroom, we need to clean it with some dry paper towel but we do not have to wash it. Then cut the stem of and chopped it. The same will do with the mushroom caps then let all aside. To make the broth prepare some pot with some olive oil and butter and let it until the butter melted. Then add chunk of mushroom stem, carrot, onion, thyme, and season it with salt and pepper then cook it until the vegetable are soft before adding six cups of water. Let it all boiled then turn the heat low and let it simmer for about thirty minute.
In other pot prepare some butter and add some leeks until the leeks are brown before adding the mushroom caps. Cook it until the mushroom are tender then add a quarter cup of all purpose flour in it then cook for one more minute then add some wine while we scraped the flour from the bottom of the pot. Then pour in the broth that we have made with some thyme leaves, season with salt and pepper then let it all boiled. Simmer it after boiled for another fifteen minute before adding some heavy cream, half and half, and parsley, season it once more if you think it’s necessary. Heat it but do not let it boil then serve it in a soup bowl.