Categories of Soup

In Soup dishes there are two different categories. The two categories are a Clear soup and a Thick soup. In a clear soup there is a clear soup and a consomme. In  a thick soup there are creme soups and puree soups.

Clear soups are basically a broth or a stock of some sort. It is clear and very light. Clear soup are made with flavorful meat and vegetable broths.

A consomme is like a clear soup but it is much more rich in flavor and it is very clear. It is developed using a technique called a raft. This soup is in the category of a clear soup but it is also known as it's own soup.

Thick Soups are soups that usually have a thickening agent in it. There could be things such as heavy cream or milk in it. A potato creme soup is an example of a creme soup. Creme soup is mixed with a roux which is made from a fat and flour mix. Cream soups have a thicker base then Puree soups.

The puree soup is when a soups ingredients are blended and then pureed into a thick sauce. It is added with other ingredients to make a puree soup.

Clear soup Categories

Clear soup

Consomme

Cream soup

Puree Soup

Stuffed Mushroom with Shrimp and Bacon

Stuffed Mushroom with Shrimp and Bacon consisted of fried bacon and shrimp mixed with onion, bell pepper, basil and salt/pepper.

The first thing to do is to fry up the shrimp and bacon in seperate pans.

The shrimp should be fried in butter and not oil. That way it has a melting and flavorful taste. Then we sauteed the vegetables to make them a bit crunchy.

Then we mix the ingredients and stuff them in the mushroom.
We let the mushroom fry in the bacon fat untill its tender.

 This recipe is unique because it is made up based on our own knowledge and it is both flavorful and good looking.

I believe that if we had put less oil and butter in it and less salt and more black pepper it would be better.