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Creamy Mushroom Soup Recipe

The document outlines a performance task for a student named Queen Ellisha Ocampo, who submitted a unique soup recipe for a creamy mushroom soup paired with salted egg chicken. It includes a list of required tools, ingredients, and a step-by-step procedure for preparation. The task is graded on content, uniqueness, completeness, and punctuality.

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clarissejade.1114
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6 views1 page

Creamy Mushroom Soup Recipe

The document outlines a performance task for a student named Queen Ellisha Ocampo, who submitted a unique soup recipe for a creamy mushroom soup paired with salted egg chicken. It includes a list of required tools, ingredients, and a step-by-step procedure for preparation. The task is graded on content, uniqueness, completeness, and punctuality.

Uploaded by

clarissejade.1114
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

NAME: Ocampo, Queen Ellisha DATE SUBMITTED: SCORE:

Leonor A. 02/20/24 CONTENT: ___/8


GRADE AND SECTION: 10-Charity PERFORMANCE TASK 1: UNIQUENESS: ___/4
SOUP RECIPE COMPLETENESS: ____4
PUNTUALITY: ___/4

INSTRUCTION: CREATE A UNIQUE SOUP RECIPE THAT CAN BE BEST PAIRED WITH A CHICKEN DISH OF YOUR CHOICE:

NAME OF SOUP: Creamy Mushroom Soup


CLASSIFICATION: Thick Soup (Cream)
STOCK TO BE USED: Chicken Stock
CHICKEN DISH TO BE PAIRED WITH: Salted Egg Chicken

TOOLS AND EQUIPMENT NEEDED:


 Pan
 Ladle
 Spatula
 Knife
 Chopping Board
 Bowl
 Spoon

INGREDIENTS:

 4 tablespoons butter
 1 tablespoon oil
 2 onions diced
 4 cloves garlic minced
 1 1/2 pounds’ brown mushrooms sliced
 4 teaspoons chopped thyme divided
 6 tablespoons all-purpose flour
 4 cups chicken stock
 1-2 teaspoons salt adjust to taste
 1/2-1 teaspoon black cracked pepper adjust to taste
 1 cup heavy cream or half and half
 Chopped fresh parsley and thyme to serve (optional)

PROCEDURE:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes
until softened. Cook garlic, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again, and bring to a boil.
Reduce heat to low-medium heat, season with salt, and pepper.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, and stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt
and pepper to your taste.
6. Mix in parsley and remaining thyme. Serve warm.

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