Complement your meal with flavorful side dish recipes. From roasted vegetables to mashed potatoes, RecipeShare App has got you covered.

Side Dish


<YouTube url="https://www.youtube.com/watch?v=DmI6pVqrFzg&t=8s" />

## Korean Green Pepper Muchim

We got inspired by Aaaron and Claire's YouTube Channel and we found their recipe of Green Pepper Muchim, an enticing side dish that's equal parts spicy, sweet, and savory. Made from green cucumber chilies and a symphony of Korean seasonings, this dish is a taste bud tingler that beautifully complements a variety of main dishes.

## Ingredients

- 200g green cucumber chillies, cut into bite-sized pieces
- 2½ tbsp soy bean paste
- 1 tbsp Gochugaru (Korean red pepper powder)
- 1/2 tbsp minced garlic
- 2 tbsp honey
- 1 tbsp sesame oil

## Creating the Muchim

1. Kick off the culinary adventure by creating the sauce. Combine the soybean paste, Gochugaru, minced garlic, honey, and sesame oil.
2. Bathe the cucumber chillies in the sauce you just made. Make sure they're thoroughly coated for a uniform flavor experience.
3. Add a dash of flair by garnishing the dish with some ground white sesame seeds.
4. Voila! Your Korean Green Pepper Muchim is ready to steal the show as a side dish or an appetizer alongside your favorite main dish.

## Nutrition Information

Each serving of around 50g of this dish contains approximately:

- Calories: 60
- Carbohydrate Content: 8g
- Cholesterol Content: 0mg
- Fat Content: 3g
- Protein Content: 2g
- Saturated Fat Content: 0.5g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2.5g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Up Your Muchim Game: Tips and Tricks

- While preparing the sauce, ensure the soybean paste and honey are well integrated before adding other ingredients. This will ensure a balanced flavor profile.
- When coating the chilies, be gentle to prevent them from breaking or losing their crispness.

## Ingredient Substitutes

- Gochugaru: Although Gochugaru has a unique flavor, a decent substitute could be a mix of sweet paprika and cayenne pepper.
- Soybean Paste: Miso paste can be a good alternative, but bear in mind that it's typically saltier, so adjust the quantity to taste.
- Korean green peppers: Note that these Korean green peppers are not too spicy. Feel free to substitute cucumbers or even bell peppers.

## Perfect Pairings: What to Serve with Korean Green Pepper Muchim

This dish pairs beautifully with Korean BBQ, a bowl of steaming Bibimbap, or a serving of grilled fish. It can also be a zesty side to western dishes like grilled chicken or roasted vegetables.

## FAQs

### Is Korean Green Pepper Muchim spicy?

The spiciness of the dish largely depends on the heat of the green cucumber chilies used. Adjust according to your heat tolerance.

### Can I make this dish in advance?

Absolutely! The flavors deepen if allowed to marinate. Just be sure to store it properly in the refrigerator.

### Are there any other vegetables I can use in place of green cucumber chilies?

Yes, you can experiment with other types of peppers or even use cucumbers for a less spicy version of the dish.

### I can't find soybean paste, what can I use instead?

Miso paste could be a good alternative. However, it's typically saltier, so you may need to adjust the quantity to taste.

### Can I use a different kind of oil instead of sesame oil?

While you can use other types of oil, sesame oil gives the dish its unique, nutty flavor. Substituting it might alter the taste profile of the dish.


Korean Gochu Muchim recipe from Aaron and Claire using green cucumber chillies mixed with with a sweet and spicy dressing made with soy bean paste.

Korean Green Pepper Muchim


<YouTube url="https://www.youtube.com/watch?v=FgOgcy06_sc" />

## Chef RV's Gochujang Kimchi

Kimchi, a staple in Korean cuisine, is a fermented vegetable dish known for its tangy, spicy, and umami flavors.

While there are countless variations of kimchi, Chef RV's Gochujang Kimchi stands out with its unique blend of ingredients and preparation techniques.

This dish not only tantalizes the taste buds but also offers numerous health benefits.

## Ingredients

- 1kg Nappa cabbage (Pechay Baguio), washed, chopped, and thick stems removed
- 950g water
- 175g salt
- 175g Gochujang Paste
- 55g brown sugar
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp vinegar
- 200g carrots, julienned
- A handful of spring onions, sliced
- 200g turnip
- 100g shiitake mushrooms

Prep Time: 2 hours and 30 minutes | Cooking Time: 2-3 days

## The Making of Gochujang Kimchi

1. Start by ensuring all containers and utensils used are sterilized. Cleanliness is paramount when fermenting food. Wash your hands thoroughly if you're using them in the process.
2. Blend the salt with the water in a jug.
3. In a large bowl, merge the cabbage, water, and salt. Set aside, stirring occasionally, every 30 minutes. Let it sit for about 2 hours.
4. Rinse the cabbage thoroughly at least three times. Taste a piece and keep rinsing until it's not overwhelmingly salty. Once you achieve the desired taste, drain thoroughly.
5. In a separate bowl, combine the Gochujang paste, brown sugar, garlic, ginger, and vinegar. Stir until well combined.
6. Toss all the vegetables with the Gochujang sauce until fully coated. Have a taste and add more Gochujang if needed.
7. Transfer the mix to glass containers with lids. Press down the vegetables and then cover. Let it ferment at room temperature.
8. After 2-3 days, your Gochujang Kimchi is ready. For longer preservation, store in the refrigerator.

## Nutritional Information

Per 100g of serving, this dish contains approximately:

- Calories: 30
- Carbohydrate Content: 7g
- Cholesterol Content: 0mg
- Fat Content: 0.5g
- Protein Content: 1g
- Saturated Fat Content: 0.1g
- Sodium Content: 700mg
- Sugar Content: 4g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 0.4g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Complement Your Gochujang Kimchi

Kimchi pairs wonderfully with a variety of dishes. Serve it alongside Korean BBQ, noodles, or even in a grilled cheese sandwich for a spicy kick. With its unique flavor profile, Kimchi adds a punch of flavor wherever it goes.

## Ingredient Substitutes

If you can't find Gochujang paste, a blend of red pepper flakes, soy sauce, and a bit of sugar can substitute it. Also, you can swap Nappa cabbage for savoy cabbage, and shiitake mushrooms can be replaced with any other mushrooms.

## Tips and Tricks

To enhance your homemade Gochujang Kimchi, here are a few tips and tricks:

- Always use fresh ingredients for the best flavor. Fresh Nappa cabbage and vegetables will give your Kimchi a nice crunch.
- When washing the salted cabbage, taste as you rinse. This will help you ensure the right saltiness for your Kimchi.
- Be sure to mix your Kimchi well. Every piece of cabbage and vegetable should be coated with the Gochujang paste for a uniform flavor.
- Kimchi fermentation depends on the temperature. It might take longer in colder weather and shorter in warmer conditions.
- A well-fermented Kimchi has a tangy, slightly sour taste. If it's too sour for your liking, it's probably over-fermented.

## FAQs

### Can I use other types of cabbage for this Kimchi recipe?

Yes, you can. However, Nappa cabbage is preferred due to its tender texture and mild flavor that absorbs the Gochujang paste well.

### What is Gochujang paste?

Gochujang paste is a Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. It adds a spicy and slightly sweet flavor to dishes.

### How long can I store the Gochujang Kimchi?

Kimchi can be stored in the refrigerator for up to a few months. The flavor will continue to develop over time.

### How will I know if my Kimchi is properly fermented?

Properly fermented Kimchi will have a tangy, slightly sour taste. The vegetables will be soft yet still retain some crunch.

### Is Kimchi vegan-friendly?

This specific recipe is vegan-friendly. However, traditional Kimchi recipes sometimes include seafood products, so always check the ingredients if you're following a vegan diet.


This is chef RV Manabat's simplified Kimchi recipe using Gochujang paste rather than Korean red chilli flakes. Super easy to make and super tasty!

Easy Homemade Gochujang Kimchi


## What is Asian / Oriental Coleslaw Salad?

This Oriental Coleslaw salad is made with traditional coleslaw ingredients like cabbage and carrots, then we've added Asian-inspired ingredients like bean sprouts, green onions, coriander and mint.

For the vinaigrette, we are using soy sauce, fish sauce, lime juice, vinegar, sugar and olive oil.

This salad is perfect as a side dish or you can convert this into a full meal by serving it with your choice of protein like chicken, seafood or ham.

## Ingredients

- 200g red cabbage, shredded
- 200g green cabbage, shredded
- 100g carrots, shredded
- 150g bean sprouts
- A bunch of green onions, chopped
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tsp fish sauce
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp sugar
- Chilli flakes, to taste
- 1 tsp garlic cloves, minced
- Salt and pepper to taste

## Method

1. Combine the vinegar, soy sauce, fish sauce, lime juice, olive oil, sugar, chilli flakes, and garlic in a jar.
2. Seal the jar and shake it vigorously.
3. Gather your vegetables and mix them in a large bowl.
4. Drizzle your previously prepared dressing over the vegetables.
5. Toss well to ensure every morsel is coated with the tangy dressing.
6. Finally, season your salad with a sprinkle of salt and pepper to your liking.

## Ingredient Substitutes for the Salad

- Vegetables: You can either add or replace your favourite vegetables instead of using just cabbage, carrots, green onions and bean sprouts. Some ideas include lettuce leaves, spinach, onions, radish, and so on.
- You can also use ready-made coleslaw instead of shredding your own cabbages and carrots.

## Ingredient Substitutes for the Vinaigrette

- For the oil, feel free to use your favourite oil like peanut oil or grapeseed oil.
- Instead of sugar, feel free to use honey or even jam. Don't forget to adjust to your taste.
- Instead of rice vinegar, feel free to use other types of vinegar like plain white vinegar, white wine, red wine or cider vinegar.
- You can add a dash of sesame oil to add a bit more Asian flavours to the dish.

## What Other Ingredient Ideas Can I Add To This Recipe?

- You can add slices of fresh fruit like oranges, mangoes, lychees, or grapes to make this salad more refreshing.
- You can also sprinkle some sesame seeds and crunchy fried garlic to add a bit more flavour to the dish.
- Add some shredded cooked chicken breast or even cooked ham chunks to make this a full meal.
- Add some raisins or cranberries to add some sweetness and chewy texture.

## What are the Serving Suggestions for this Salad?

- Be sure to serve cold as a salad.
- Serve as a side dish together with your favourite protein like chicken, prawns or cooked ham.
- Serve as a snack by itself for a really light and healthy meal.

## Nutrition Information

Per serving size of around 150g, each portion of this dish has around:

- Calories: 150
- Carbohydrate Content: 15g
- Cholesterol Content: 0mg
- Fat Content: 8g
- Protein Content: 3g
- Saturated Fat Content: 1g
- Sodium Content: 250mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long can I store the Oriental Coleslaw Salad?

You can store the salad in an airtight container in the fridge for up to 3 days. However, it's best enjoyed fresh.

### Can I add other vegetables to this salad?

Absolutely! Feel free to add bell peppers, radishes, or even thinly sliced cucumbers for added texture and flavor.

### What can I use instead of olive oil?

You can use sesame oil or avocado oil as a substitute for olive oil in the dressing.


Asian-inspired coleslaw salad made with cabbage, carrots, bean sprouts and herbs mixed with a zingy oriental-inspired vinaigrette salad dressing.

Easy Oriental Coleslaw Salad


<YouTube url="https://www.youtube.com/watch?v=NjDOTcszAFI" />

## A Taste of the Philippines: Lumpiang Shanghai

Lumpiang Shanghai, a signature Filipino dish, combines the savory taste of ground pork with the subtle sweetness of carrots and onions, all wrapped in a delicate, crispy spring roll wrapper. This delightful dish, often served at festive gatherings and family celebrations, is a testament to the diverse and exciting flavors found in Filipino cuisine.

## What's in Lumpiang Shanghai?

- 500g ground pork
- 150g carrots, finely diced or grated
- 2 red onions, diced (approximately 200g)
- 1 tbsp garlic, minced
- 1 egg
- 1 tsp salt
- 1/8 tsp ground black pepper
- 150g cheddar cheese, grated
- Large spring roll wrappers

## Crafting the Perfect Lumpiang Shanghai

1. Combine the ground pork, finely diced carrots, diced onions, minced garlic, egg, salt, black pepper, and grated cheddar cheese until you get a smooth mixture.
2. Place a spoonful of the meat mixture onto a spring roll wrapper. Wet your hands to prevent the meat from sticking, and use water or egg wash to seal the wrapper. Continue until all the meat is used.
3. Cut the rolls into smaller portions, roughly 2-3 inches each, using a pair of kitchen scissors.
4. Heat your oil to 180C or 350F and fry the rolls until they turn a beautiful golden color.
5. Finally, serve your Lumpiang Shanghai with a sweet and sour sauce for a tantalizing contrast of flavors.

## Nutritional Facts

For each serving of around 50g, this dish contains approximately:

- Calories: 120
- Carbohydrate Content: 10g
- Cholesterol Content: 30mg
- Fat Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 2.5g
- Sodium Content: 250mg
- Sugar Content: 1g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3.5g

Note these values are estimates only and should not be used for medical and dietary requirements.

## Substitutes for the Adventurous Cook

If you're having trouble sourcing some ingredients or want to experiment, consider these substitutes:

- Ground Pork: Ground chicken or tofu can be used for a leaner or vegetarian version.
- Cheddar Cheese: Try mozzarella or cream cheese for a creamier texture.
- Spring Roll Wrappers: Can't find these? Use phyllo dough or even lettuce for a low-carb option.

## Enhance Your Lumpiang Shanghai Experience

Lumpiang Shanghai shines when paired with a bowl of hot steamed rice or pansit, a traditional Filipino noodle dish. You could also add a side of adobo, a soy-vinegar stew, for a hearty meal.

## The Secret to a Crispy Lumpiang Shanghai

To ensure a crispy exterior that doesn't get soggy, make sure your oil is at the right temperature before frying. Too low, and your rolls will absorb too much oil. Too high, and they'll burn before cooking through.

## What Are The Secrets In Making The Best Lumpiang Shanghai?

- Choose your ground pork wisely. The fat content will usually make the dish tastier, but if you want a healthier version, go for less fat ground pork.
- Add more carrots, onions and garlic as you prefer. I would add even more garlic if I can.
- The secret ingredient here is the cheddar cheese. Most recipes don't use cheese, but adding cheese makes a world of difference.
- When rolling the meat into the lumpia wrapper, be sure to roll them tight. Use some egg wash to fasten the wrapper together. No need to fold the edges of the wrapper in.
- Before frying the lumpia, cut them into 2-3 inch pieces. This ensures the lumpia will stay crunchy longer as there will be more air circulation around the meat. Feel free to trim off the edges of the wrapper as you prefer.
- When frying, be sure your oil is at 180C or 350F. You can test this by dropping a piece of the lumpia wrapper into the oil. If it starts to bubble briskly, then you're good to go.
- Be sure to fry only until golden brown. Try to not to overcook nor burn them.

## What Are The Serving Suggestions For Lumpia?

You can serve Lumpiang Shanghai as a hot appetizer or as a main dish with rice.

Lumpia is also usually served with some sweet chilli dipping sauce.

A lot of people also enjoy eating lumpia as a snack and even as a street food.

## FAQs about Lumpiang Shanghai

### What does Lumpiang Shanghai mean?

"Lumpiang" refers to the Filipino version of spring rolls, while "Shanghai" suggests a Chinese influence, pointing to the deep cultural connections between the two cuisines.

### Can I freeze Lumpiang Shanghai?

Absolutely! You can freeze them before frying for a quick, easy-to-cook treat in the future.

### Is Lumpiang Shanghai spicy?

Generally, Lumpiang Shanghai isn't spicy. However, you can easily adjust the heat to your preference by adding chili flakes or a spicy dipping sauce.

### What's the difference between Lumpiang Shanghai and other spring rolls?

While many countries have their own version of spring rolls, Lumpiang Shanghai stands out due to its specific filling of ground pork, carrots, onions, and cheese, and its usual pairing with a sweet and sour sauce.

### Why is it called Lumpiang Shanghai?

The exact origin of the name is unclear. However, it's believed that the dish was named after Shanghai, symbolizing its Chinese influence.


Perfect Filipino Lumpiang Shanghai with Chef RV's secret recipe - cheese! Stays crunchy, moist and succulent, perfect as an appetiser, snack or main dish.

Chef RV Lumpiang Shanghai


## What is Filipino Chicken Macaroni Salad?

Filipino Macaroni Salad is a sweet and creamy pasta salad that uses mayonnaise, shredded chicken breast, carrots, cheese, pickles, raisins, onions and condensed milk.

Most filipinos would only serve this during special occasions like Christmas Dinner, New Year's or during fiestas.

### Is Filipino Macaroni Salad Different From Russian Salad?

This is similar to Russian Salad, however Filipino Macaroni Salad usually does not use eggs nor potatoes.

As with other Filipino dishes, Filipino Macaroni Salad also tend to be more sweet than salty with the addition of condensed milk, pineapple chunks and raisins.

Filipinos also usually mix cheddar cheese with sweet dishes which could sound intriguing to some, but this actually works quite well.

## Essential Ingredients

- 400g of elbow macaroni
- 300g of chicken breast
- 150g of cubed carrots
- 400g of canned pineapple chunks, drained
- 350g of mayonnaise, to taste
- 120g of cubed cheddar cheese
- 60g of chopped pickle relish
- 120g of raisins
- 1 large onion, diced
- 150g of sweetened condensed milk
- Salt and pepper to taste

## Method

1. Cook the elbow macaroni until it reaches the perfect al dente texture. Drain and set aside to cool.
2. Boil the 300g of chicken breast in salted water until fully cooked. Once cooled, shred them into thin strips and set aside.
3. Optionally, boil 150g of cubed carrots until tender. Make sure not to overcook them. Drain and set aside to cool. If you prefer, you can have the carrots raw.
4. In a large mixing bowl, combine the cooled macaroni, chicken, carrots with the rest of the ingredients. Season with salt and pepper. Stir it up until everything is well combined.

Note: For the best taste, chill the salad before serving. This allows the flavors to meld together, resulting in a more delicious and satisfying salad.

## Nutritional

For each serving of around 250g, this recipe contains:

- Calories: 450kcal
- Carbohydrate Content: 60g
- Cholesterol Content: 50mg
- Fat Content: 20g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Serving Size: 250g
- Sodium Content: 150mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note that these values are estiamtes only and should not be used for medical or dietary requirements.

## Some Ingredient Substitutes

If you're having trouble finding some ingredients, don't fret! Here are a few substitutes:

- Elbow Macaroni: You can use other types of short pasta like penne or fusilli.
- Canned Pineapple Chunks: Fresh pineapple chunks can be used. Just remember to adjust the sweetness as canned varieties are usually sweeter.
- Cheddar Cheese: Feel free to use other types of hard cheese like Gouda or Edam.
- Sweetened Condensed Milk: Regular milk and sugar can be a great alternative. Just be sure to adjust the sweetness to your preference.

## Serving Suggestions

This Macaroni Salad is a versatile dish that pairs well with a variety of foods. Try serving it with a side of grilled chicken or roasted vegetables. If you're in a festive mood, pairing it with Lechon, a traditional Filipino roasted ig, can make for a splendid feast. On the lighter side, a simple green salad can also complement the rich, creamy flavors of the macaroni salad.

## Tips and Tricks for the Perfect Salad

- Always remember to cool your macaroni, chicken, and carrots before combining with the rest of the ingredients. This prevents the mayonnaise and cheese from melting.
- For a twist, add some chopped hard-boiled eggs to the salad.
- If you prefer your salad sweeter, you can add more condensed milk. But remember, balance is key!
- The salad tastes better when chilled for at least an hour before serving. This allows the flavors to blend together perfectly.
- Cook the macaroni until al-dente. Do not overcook as the pasta will end up being mushy in the salad. Avoid using wholegrain pasta as this has a completely different flavour profile which may not match this dish.
- Before boiling the chicken breast, you can pound them in the thicker parts to make it cook quicker and more evenly. This way, you will not have some uncooked portions in the thicker parts of the meat.
- Boil the carrots for a short time until they are slightly tender but not mushy. This ensures you don't have carrots that are too crunchy.
- Be sure to chill the dish before serving as it's meant to be served cold as a salad.
- Adjust the seasoning, salt and pepper, and even the condensed milk and mayonnaise to your liking. Add more mayonnaise for more sourness, condensed milk for more sweetness and of course salt.

## Frequently Asked Questions

### Can I make this salad in advance?

Absolutely! In fact, it tastes better when prepared ahead as it allows the flavors to meld together.

### Can I freeze the Filipino Macaroni Salad?

While you can freeze it, it's best served fresh or refrigerated. Freezing may alter the texture of the ingredients, especially the mayonnaise.

### What can I do if the salad is too sweet for my taste?

You can balance out the sweetness by adding more pickle relish or a dash of vinegar.

### Can I add other fruits to the salad?

Yes! Some people like to add diced apples or grapes for a different flavor profile.

### Can I use other types of pasta for this salad?

Yes, you can use other types of short pasta. However, the traditional and most commonly used is elbow macaroni.


Creamy Filipino macaroni salad with mayonnaise, cheese, shredded chicken, pineapples, carrots, sweetened with condensed milk. Perfect anytime of the year.

Creamy Filipino Macaroni Salad


<YouTube url="https://www.youtube.com/watch?v=55BoQvzfECQ&t=203s" />

## The Magic of Mushrooms

Mushrooms are the star of this dish. Their earthy flavor and unique texture make them a favorite in many cuisines. But what kind of mushrooms should you use? While most varieties work well, including a medley can add depth to the flavor. However, the real game-changer is the dried porcini mushrooms. Often referred to as the "King of Mushrooms," porcinis offer an unmatched rich and nutty flavor.

## Ingredients

- 1 teaspoon minced garlic
- 1 medium white onion, chopped (approx. 150 grams)
- 2 tablespoons salted butter (approx. 28 grams)
- 1/4 cup + 2 tablespoons all-purpose flour (approx. 50 grams)
- 3 cups water (approx. 710 grams, including mushroom brine from the can)
- 2 cups fresh milk (approx. 480 grams)
- 1 cup heavy (or all-purpose) cream (approx. 240 grams)
- 1-2 cans mushrooms (pieces and stems, approx. 450 grams per can)

## Crafting the Perfect Soup

1. Begin by melting the butter in a casserole and sautéing the garlic and onions until translucent.
2. Add the mushrooms, ensuring they are chopped into varied sizes for an interesting texture.
3. Incorporate the flour, acting as a thickener, and cook briefly.
4. Pour in the water, milk, and cream, stirring continuously.
5. As the mixture boils, it will thicken. Season with salt and freshly ground black pepper.
6. Once boiled, reduce the heat and let it simmer, allowing the flavors to meld.
7. Finish off with a sprinkle of fresh herbs or a dash of truffle oil for an added layer of complexity.

## Tips and Enhancements

- Texture Matters: Avoid large, floppy pieces of mushrooms. Chopping them into varied sizes offers the best mouthfeel.
- Herb Choices: While thyme is a classic choice, feel free to experiment with rosemary, tarragon, or oregano.
- Wine Selection: A dash of dry white wine can elevate the flavor. Opt for a drinking wine over a cooking variant.
- Truffle Oil: One of Chef RV's secret ingredients is Truffle Oil. Add a dash for a distinctly muhroomy taste!

## Ingredient Substitutes

Not all ingredients are easily accessible everywhere. Here are some alternatives:

- Cream: If heavy cream is unavailable, all-purpose cream or even half-and-half can be used.
- Mushrooms: If porcini mushrooms are hard to find, shiitake or cremini mushrooms can be a good substitute.
- Musroom Alternatives: If you don't like mushrooms, Chef RV suggests to use corn, aspargus, broccoli or any vegetable you like or have. Be sure to chop the vegetables and saute them as with the mushrooms.

## Serving Suggestions

This soup pairs beautifully with crusty bread, especially when toasted with garlic butter. It also complements green salads, making for a wholesome meal.

## Nutritional Information

Per serving, approx. 250 grams:

- Calories: 250 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 50mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### Why is my soup too thin?

The thickness of the soup depends on the flour and the boiling process. Ensure you've added the right amount of flour and allowed the soup to boil well.

### Can I use dried herbs instead of fresh ones?

Absolutely! However, dried herbs are more potent, so use them sparingly.

### How long can I store this soup?

In a refrigerator, the soup can last for 3-4 days. If you wish to store it longer, consider freezing it.


Dive into the rich and earthy flavors of homemade Cream of Mushroom Soup. Discover the secret ingredient that elevates its taste.

Side Dish Recipes

Korean Green Pepper Muchim

Easy Homemade Gochujang Kimchi

Easy Oriental Coleslaw Salad

Chef RV Lumpiang Shanghai

Creamy Filipino Macaroni Salad

Chef RV Cream of Mushroom Soup