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Tuesday 03 November 2026 17:12:53 GMT
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Acá el resumen del primer Live de los #DíasFlashCoppel. 👀⚡ @Si Somos Gemelos y @Esen la rompieron entre risas y ofertas imperdibles. Y esto apenas empieza, así que estén atentos a los próximos Lives de @coppel ✨
Acá el resumen del primer Live de los #DíasFlashCoppel. 👀⚡ @Si Somos Gemelos y @Esen la rompieron entre risas y ofertas imperdibles. Y esto apenas empieza, así que estén atentos a los próximos Lives de @coppel ✨
#fyyypppp #viraaal #blowthisup #naturalbody
#fyyypppp #viraaal #blowthisup #naturalbody
Fall is in the air. It’s coming. I can feel it, but I’m not quite ready to tumble headfirst into pumpkin everything. Here in South Florida, fall does not always sweep through the door wearing a wool coat. It arrives more discreetly. I love pumpkin, but I am not ready to surrender the entire kitchen to it. Not yet. MUSHROOM SOUP WITH A WHISPER OF PUMPKIN 6 tablespoons olive oil 4 tablespoons butter 8 ounces cremini mushrooms, sliced 8 ounces shiitake mushrooms, caps sliced 8 ounces oyster mushrooms, torn into pieces 8 ounces trumpet mushrooms, sliced 1 large shallot, finely chopped 1 small leek, white and pale green parts only, cleaned and sliced 4 garlic cloves, finely chopped handful fresh thyme sprigs Fresh sage leaves 2 tablespoons finely chopped fresh sage 3 tablespoons cornstarch 1/2 cup Madeira 4 cups warm chicken stock, plus more if needed 11/2 -2 cups plain unsweetened pumpkin purée 3/4 cup heavy cream Salt and freshly ground black pepper Fried sage leaves and reserved mushrooms, for garnish Heat the olive oil in a heavy soup pot over medium-high heat. Fry the sage leaves, remove and place on paper towels. Add the mushrooms and season lightly with salt and pepper and cook until deeply golden. Reserve a few beautiful mushrooms for garnish. Reduce the heat to medium. Add the shallots, garlic, and leeks. Cook until softened. Add the thyme, sprigs, and chopped sage and cook for another minute. Sprinkle the cornstarch evenly over the mushroom mixture. Stir continuously for about one minute, coating the mushrooms and cooking away the raw cornstarch taste. Add in the Madiera, and chicken stock, stirring until smooth and scraping up all the browned flavor from the bottom of the pot. Gradually stir in the remaining stock. Whisk in the pumpkin purée. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally. Add the cream and butter and simmer gently for another 5 minutes. Taste and adjust the salt and pepper. Garnish with the reserved mushrooms and fried sage. Enjoy! #cozysoup #soupseason #mushroomsoup #pumpkinrecipe #fallrecipe
Fall is in the air. It’s coming. I can feel it, but I’m not quite ready to tumble headfirst into pumpkin everything. Here in South Florida, fall does not always sweep through the door wearing a wool coat. It arrives more discreetly. I love pumpkin, but I am not ready to surrender the entire kitchen to it. Not yet. MUSHROOM SOUP WITH A WHISPER OF PUMPKIN 6 tablespoons olive oil 4 tablespoons butter 8 ounces cremini mushrooms, sliced 8 ounces shiitake mushrooms, caps sliced 8 ounces oyster mushrooms, torn into pieces 8 ounces trumpet mushrooms, sliced 1 large shallot, finely chopped 1 small leek, white and pale green parts only, cleaned and sliced 4 garlic cloves, finely chopped handful fresh thyme sprigs Fresh sage leaves 2 tablespoons finely chopped fresh sage 3 tablespoons cornstarch 1/2 cup Madeira 4 cups warm chicken stock, plus more if needed 11/2 -2 cups plain unsweetened pumpkin purée 3/4 cup heavy cream Salt and freshly ground black pepper Fried sage leaves and reserved mushrooms, for garnish Heat the olive oil in a heavy soup pot over medium-high heat. Fry the sage leaves, remove and place on paper towels. Add the mushrooms and season lightly with salt and pepper and cook until deeply golden. Reserve a few beautiful mushrooms for garnish. Reduce the heat to medium. Add the shallots, garlic, and leeks. Cook until softened. Add the thyme, sprigs, and chopped sage and cook for another minute. Sprinkle the cornstarch evenly over the mushroom mixture. Stir continuously for about one minute, coating the mushrooms and cooking away the raw cornstarch taste. Add in the Madiera, and chicken stock, stirring until smooth and scraping up all the browned flavor from the bottom of the pot. Gradually stir in the remaining stock. Whisk in the pumpkin purée. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally. Add the cream and butter and simmer gently for another 5 minutes. Taste and adjust the salt and pepper. Garnish with the reserved mushrooms and fried sage. Enjoy! #cozysoup #soupseason #mushroomsoup #pumpkinrecipe #fallrecipe
Eid mubarak 🌙🥰❤️
Eid mubarak 🌙🥰❤️


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