This week was all about soup. We learned how to make a vegetarian stock which we used to add flavour to more complex soups.
We made a mushroom soup with caramelized onions, red wine, and brandy. The soup is similar to a french onion soup in flavour. I learned to cut portabello mushrooms vertically to make them look fatter. No big deal.
We also made a Thai butternut squash soup with lemongrass and coconut milk. This soup smelled amazing and was sweet like a dessert.
Lastly we made a potato, corn and black bean chowder. The soups looks like bubble tea but I promise you its delicious with a spicy kick. I used soy milk to make it creamy.
