APPLE AND GINGER SOUP

I tried this soup on my friend's house and since then I have made it several times. Perfect for Summer.
Ingredients
2 or 3 apples (depending on size)pealed and chopped
1 onion
1 potato pealed and chopped
1 celery stick chopped
1 soup spoon of butter
300 grs of pumpkin pealed and chopped
Cinnamon stick
1/2 tea spoon of Nutmeg powder
Ginger (depends on your personal paste but for me a good piece of clean pealed)
1 Lt of chicken stock
2 dl of cream

Slice the onion and place it in a pan together with the butter.
Let it cook slightly (not brown) and add the potato, the celery and the apples. Once these become soft, add the pumpkin, the cinnamon stick, the ginger and the stock.
Let it cook for 30minutes, remove the ginger stick and blend until you get a rich pure.
Add the nutmeg and the cream a let it cook again for 15 minutes.

MUSHROOM AND BARLEY SOUP

Finally my most famous mushroom and barley soup.

Easy , healthy and super tasty!

8 servings.

600grs fresh mushrooms (buy a mix portobello , paris, shitaky,etc)

6 table spoon of butter

1 finely chopped big onion

1 clove garlic finely chopped

2 lts of chicken broth

salt and pepper

1 bay leaf

1/2 cup barley

1/4 spoon chopped parsley

1 1/2 c. sliced celery

1 1/2 c. sliced carrots
1 pt. sour cream

Chop the mushrooms , put some sliced to a side.
In large saucepan, melt 4 tablespoons butter. Add the onions and let it fry, then add the chopped mushrooms and the garlic; saute 5 minutes. Add parsley, celery, and carrots. Let it cook and then add the chicken broth, salt, black pepper and bay leaf. Heat to boiling.

Usually I boil the barley for 30minutes before adding to the previous mix but if you can also add it directly dry, it will only take some more time to cook.

Reduce heat and cook covered about 1 hour longer until vegetables and barley are tender.

Remove the bat leaf and put the soup in the mix. Make a soft puré.

Add finally the sour cream. Taste to make sure of salt and pepper.

Melt remaining 2 tablespoons butter. Add the reserved sliced mushrooms and saute 5 minutes.

Place soup in the plates and add finally the sauted mushroom and some fresh parsley.

Soya Bean Soup

Soya is a source of Folic Acid and Vitamin C and B1 and has finally taken an important role on our daily cuisine.

It became easy to find it on supermarket shelves and in addition it is also available frozen.

I am addicted to this soup , so easy and yet so heathly and tasty.

Receipt for 4/6 people.

500 grs of soya beans

250 grs of leak

Olive oil

1 garlic clove

Coriander

Mint

1 dl low fat cream

2 lts of water

Salt and Peper

Place the olive oil on a soup pan and add the leak in slices, the soya beans and the garlic. Let it stew for a 15 minutes and add cup of water if necessary.

Add the water and leave it to boil for at least 45 minutes.

When cooked , process or blend until very smooth.

Add now the cream and salt and pepper. Bring to boil again.

Serve compose plate with the coriander and the mint.