SLC28-W6 // "Mushrooms Soup"

It's my delight to warmly welcome you to the final week of this learning challenge. In our slang, I would say we have come, we see, and we conquered. Yes, the 6-week journey was nothing short of amazing, it opened an opportunity for us to learn, cook, travel, and grow creatively.

Well, over here in Nigeria winter is not extreme but we have the harmattan season which normally brings cold mornings, dry air, and as such the need for nourishing meals that will help in keeping us warm, energized, and healthy. Soups are our favorite over here because they provide comfort. For this final week, I prepared mushroom soup the Nigerian way, very rich in protein, spices and local flavors.

Nigerian-Style Mushroom Soup:

As I mentioned before, I prepared the soup the Nigerian way, with palm oil, seafood, goat meat, and traditional spices. It gives me that deep earthly flavor. Mushrooms are an excellent source of antioxidants and vitamins, while other ingredients, such as crayfish, dry fish, and goat meat, are rich in protein and minerals that help boost immunity.

Ingredients Used:

• Mushrooms, okra, hot leaves(uziza), periwinkles.
• Dry fish, stockfish, crayfish, goat meat, and onions.
• Palm oil, salt, seasoning cubes, and fresh pepper.

Step-by-Step Preparation:

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I served it with swallow, but it can be eaten with rice or you can just sip it.

Challenges I Faced and Ingredient Prices:

Challenges:

Apart from finding where to buy the mushrooms, I didn't have a hard time preparing the soup. Mushrooms are not easy to find in my area, especially during this festive period, it's hard to find, and what I saw was very costly.

Ingredients	Prices(₦)	Steem
1kg Mushrooms	2000	21
Oysters	1000	10.5
Stockfish	2000	21
Okra	1000	10.5
Fish	5000	52.6
Crayfish	1000	10.5
Periwinkles	500	5.2
Hot leaves	400	4.2
Fresh pepper	500	5.2
Onions	500	5.2
Goat meat	3000	32
Total	11,900	125.3

My Experience With Mushroom Soup:

It's not my first time preparing the soup, I used to cook it occasionally but making it our traditional way was so enjoyable. The soup was so flavorful, filling, and comforting. The mushrooms really absorbed the spices perfectly and combining them with seafood gives me that rich taste that was so satisfying. Yes, I will surely prepare it next time.

My Favorite Soup Of The 6 Weeks:

My favorite soup throughout the 6-week challenge is the Tomato soup. Remember I said I used to cook it every week and in large quantities, which I can eat almost every day.

Reasons:

• The soup is versatile, I can pair it with different meals.

• Tomatoes are very rich in antioxidants like lycopene.

• It's light, refreshing, and easy to prepare.

• Lastly, it suits both local and Continental dishes.

The 6-week soup challenge is superb and is highly recommended because it promotes healthy living, creativity in cooking, and seasonal awareness, especially during winter.

Conclusion:

The challenge was simply educational, inspiring, and enjoyable. Started with tomatoes, lentils, chicken, veggies, pasta, and now mushrooms, each soup gives us its own flavor, warmth, and nourishment. I want to seize this opportunity to say thank you to the Steemit team for the opportunity to learn and share, I'm grateful!

Thank you for reading me and happy cooking!!

I'm inviting my friends @ngoenyi @eliany and @eglis to take part in this contest.