#MegaPrimeSOUPrise Recipe: Crunchy and Creamy Avocado Mushroom Soup

Got an invite to join the #MegaPrimeSOUPrise Recipe, let me share with you a part of the invitation:

“On behalf of MEGA GLOBAL Corporation, we are excited to invite you and be part of our upcoming campaign featuring Mega Prime Mushrooms.

Mega Prime has a complete array of high-quality products that conveniently turns the simplest of recipes to extraordinary and appetizing meals for the entire family. It comes in convenient packaging, making cooking one step easier and turning moms into savvy chefs of their own household.

With this, we are launching MEGA PRIME MUSHROOM’s RAINY DAY SOUPRISE, where we will be inviting selected bloggers and mommies to participate in this activity where you and your family can try and experience the products, as well as give you the chance to win cash and product prizes.

MECHANICS 

This contest is exclusive ONLY to all invited MOMMY BLOGGERS as selected by the AGENCY in coordination with MEGA GLOBAL CORPORATION.

·     Contest Period is from July 10 – 24, 2017.”

Got excited, I immediately said ‘yes’ from my PR friend Alvin Marayan of PRC, International.  But there were too many tasks and other commitments that I had to finish too so I almost unable to join and submit my entry.  Thankful, there was an extension given to do so.  I had to shoot twice because this is the first time to do a cooking video blog.

I must admit that I have lots of recipes I’m thinking to use as my official entry for the MegaPrimeSOUPrise  cook-off, but this recipe actually came first to my mind: Creamy Mushroom Soup.  And because it’s one of my family’s favorite soups, I want to stick with it and just put a little twist.

Since it’s rainy season, it’s the season of my favorite fruit as well—avocados.  Mind you, I can finish 2-5 kilos (or more) of avocado slices with milk, sugar and ice in one sitting!  It’s really addicting for me hahah.

Then I thought of preparing another soup recipes but, thanks to my husband and friend Will Garcia (Chef Will on the Go) for  helping me to decide which would be best for my entry.

What do we get from this recipe?

Mushrooms contain low calories and they are fat-free, cholesterol-free, gluten-free. They are also very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, and more.

Mushroom is also one of the best sources of Dietary Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper.

Since they are also rich in protein, mushrooms can also be a good substitute for meats.

On the other hand, avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 6% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 10% folate, 11% fiber, 2% iron, 6% potassium and 136 micrograms of lutein per 50g serving.

Avocados contain naturally good fats, are a good source of fiber and sugar-free per 50g serving. They easily fit into a Type 2 diabetes and a variety of eating plans.

I also learned that avocados have glutathione, which we all know, of course, that it doesn’t only boost our immune system, but helps us keep a healthy and glowing skin—giving that aura we want.

So, for this soup recipe, it actually gives anyone a healthy treat, from the Mega Prime canned mushrooms to the spices and chicken broth, and from the avocados to the fresh milk.   It’s like combining a healthy creamy mushroom soup with an equally healthy avocado smoothie.   To make it crunchy, the croutons is the best toppings, though you can opt to topped the mushroom soup with either nuts or Mega Prime whole kernel corns.

Crunchy and Creamy Avocado Mushroom Soup

Ingredients:

butter

minced garlic

crushed onions

sliced mushrooms

nutmeg powder or (ginger as substitute)

salt

white pepper

chicken broth

sliced avocados

Fresh milk

cornstarch or flour (optional)

cream

croutons

parsley

 

Cooking Instructions:

Melt the butter in a large or medium-sized saucepan or soup pot.

Saute the minced garlic and onions.

Add the sliced mushrooms. Squeeze out the natural juice from the mushrooms by letting its color turned into a slightly dark brown.

Season with nutmeg powder, salt and white pepper.

Pour the chicken broth.

Blend the avocado slices with milk, then pour the mixture to the pot. Season again with salt and pepper according to your preference.

Stir occasionally until it simmers.

Note: Put more milk if you desire a thinner soup version.  If you want a thicker version, you may also add a little cornstarch or flour.

Once it simmers, serve it in a bowl while still hot.

Pour some cream while topping it with croutons (optional: slightly toasted croutons, whichever you prefer).

Garnish with parsley.

*You may also check the video cooking instructions here.