Mushrooms Fisherman soup. Add in water to the level of the snails in the pot and start cooking While the snails are cooking, wash the stockfish and periwinkles, the uziza & Ukazi leaves and then using warm water and some Salt, wash the mushrooms thoroughly (some could be Sandy and ruin your soup if not thoroughly washed). When tender, add mushrooms and cook until tender. Add soup and warm this mixture.

Mushrooms Fisherman soup Tip: Try this dish with steamed crab in place of the fish and mussels. Add garlic, ginger, green onions, chile, and salt. Mushrooms taste great with fish, and cream of mushroom soup is a staple for casserole. You can cook Mushrooms Fisherman soup using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mushrooms Fisherman soup

  1. It’s 300 g of Oyster mushrooms.
  2. It’s 500 g of Snail.
  3. Prepare 300 g of Periwinkle.
  4. You need 300 g of Stock fish.
  5. Prepare 1 handful of uziza leaves.
  6. Prepare 1 handful of Ukazi leaves(pre-cut).
  7. Prepare 1/2 cup of blended Egusi(melon seeds).
  8. You need 100 ml of palm oil.
  9. You need 1 of small red onion.
  10. It’s 1 tablespoon of blended pepper.
  11. Prepare 1 tablespoon of blended crayfish.
  12. It’s 2 of stock cubes.
  13. It’s of Salt(to taste).

So, whip up this fish casserole using the canned soup. Go for haddock for the fish, some fresh herbs, and buttery crackers and breadcrumbs. This Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes, and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread.

Mushrooms Fisherman soup instructions

  1. Wash the snails thoroughly and place into your cooking pot, chop up the onion and add in, then add in 1 stock cube and some little salt. Add in water to the level of the snails in the pot and start cooking.
  2. While the snails are cooking, wash the stockfish and periwinkles, the uziza & Ukazi leaves and then using warm water and some Salt, wash the mushrooms thoroughly (some could be Sandy and ruin your soup if not thoroughly washed). Set all aside in readiness for use.
  3. Slice the uziza leaves thinly and set aside.
  4. The snails should be boiling now; add in the stockfish and allow cook for 2-4minutes.
  5. Add in Palm oil, Pepper and the Egusi, allow cook for 5minutes.
  6. Now add in the periwinkle, uziza & Ukazi leaves, the 2nd stock cube and then the crayfish. Stir carefully, taste for salt and adjust if need be, then and allow boil for 3 minutes.
  7. Add in the oyster mushrooms, mix and allow cook for another 3 minutes (the mushrooms are vegetables and should not be overcooked to avoid coming out soggy).
  8. Put off cooking heat and serve with choice swallow.

I've made it a few times now. Each time I've added a little sherry. I also like to adapt this recipe to that of a favorite restaurant's mushroom curry soup. They serve it with a dollop of orange marmalade in the bottom of the bowl. Add the onion and garlic powder and cook until the onion is tender, stirring occasionally.

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