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Comfort Food Diary 2: Creamy Mushroom Soup

June 1, 2017

Winters in Zimbabwe can be so harsh at times and the only thing we all long for is anything that gives us that cozy warm feeling. Some like fur coats and minks, others booties and scarves and some a fluffy blanket by the couch. That's the typical winter routine right? 


Well, #Palate flavors comfort food diaries is here to tweak your winter comfort with something to fill your stomach.

From creamy soups, to hearty beef stews, mild curries and sweet delights, #Palate Flavors brings you an amazing array of ideal winter "comfort food" recipes. The good thing about these recipes is that, you do not need to import anything or get a headache looking for expensive and locally unavailable ingredients. The chef always does her best to give recipes that produce great meals at a low cost but not compromising on flavor and quality.


During the winter season in Zimbabwe, the most common produce grown; onions, mushroom, carrots, peas, pumpkins, green leafy vegetables like rape, kale and spinach, lettuce, sweet potatoes, just to name a few, are ideal for "comfort food" recipes and meals. They are not only ideal for comfort food but they are also very healthy and contain a lot of valuable vitamins and nutrients that are essential to the body. And they are also very much affordable! 


In the last comfort food diary entry, I posted the recipe for the Creamy Butternut Soup, which can also be made using pumpkin the same way. #Palate Flavors' comfort food diaries brings to you the best Creamy Mushroom soup in its second diary entry and many more recipes in the numerous entries to come. 


Remember; Food made with love provides food for the soul and this winter, #Palate Flavors is there to help you prepare the food you love to eat but only YOU, the cook, adds "soul" to the food :)!






1 punnet Button Mushroom (washed and sliced)

1 whole onion

1/4 tsp crushed garlic (optional)

Fresh thyme 

1 tbs butter

1tbs flour

2 cups cream

2 cups milk

Salt and pepper to taste

Cooking oil




1. In a saucepan, heat the oil and sauté the onion and thyme.


2. Once the onion starts to become soft, add the garlic and sauté for at least 30 seconds before adding the mushroom.


3. Add the mushroom and sauté until the water from the mushroom evaporates.


4. In another saucepan, melt the butter and add the flour to make a roux (flour and melted butter 'paste') and continue stirring until its light and soft.


5. Add the milk to the roux and continue stirring. Then add salt and pepper to taste.


6. Leave to cook on low heat for at least 4 minutes then add the sautéed mushroom and stir. 

Pour the cream and continue stirring.


7. Blend the mixture on low speed so that it does not become like a purée and put it back into the saucepan to simmer on low heat.


Serve hot with croutons and enjoy.


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