Amateur cooking

CEBU, Philippines – Those of us who live alone have good opportunity to cook at home. Or good opportunity to at least try our hands at cooking. Whatever the outcome, there's only us to either enjoy or endure it.

When Fly Ace Corporation gave me several Jolly products to sample, my mind quickly began thinking up possible dishes to make from these. I was especially eager about the Jolly Cream of Mushroom.  There was probably something special I could come up with it.

The super delectable Malunggay Cream Soup I had tasted previously at Amo's, at Alpa City Suites, seemed achievable. I was aware, though, that I had no kitchen talent whatsoever, except perhaps lighting the stove. But, then again, I had products to try - and, being alone, I was safe from the embarrassment if the cooking didn't turn out well.

But I remembered that my Tatay could make whatever ingredients were then available in our kitchen into something we kids loved at the dining table. He was no chef. His culinary skill was something he developed out of necessity.

Who knows I also had it me? The thought was enough to egg me to try. And so I started the process towards my own version of Cream of Mushroom Soup.

Ingredients:

1  small can Jolly Cream of Mushroom

1  tsp butter-flavored margarine

1  tsp minced garlic

Water (equivalent to fill same small can as Jolly Cream of Mushroom)

Pinch of roasted ground garlic

Procedure:

1. I melted the margarine in a deep pan. A good cook once told me to use butter, but I didn't have that.

2. As the margarine melted and heated up, I sautéed the garlic in it until translucent or light brown.

3. Then I poured in the Jolly Cream of Mushroom, stirring constantly to smoothen out any lumps. I let it simmer a bit.

4. I poured in water, still stirring constantly in order to mix the soup well into a good consistency, and let it simmer.

5.I then transferred the soup into a bowl and sprinkle it with a pinch of roasted ground garlic (the type sold in packs at the supermarket). The roasted garlic was actually an after-thought; I first thought that chopped fresh onion leaves were more fitting, but I didn't have it at the time. As it turned out, the roasted garlic was just perfect.

Just five simple steps did it. I let the soup cool for 5 minutes before moving ahead to check the value of my cooking.  And then… mmmm… muy excellente! I felt proud of myself.

The taste was just right - smooth and creamy; and it had a certain saltiness of its own, even if I didn't add salt. I never thought something so easy could come out so good.

But there was a final twist. Halfway through my bowl of Mushroom Cream Soup, I spotted the half-full pack of fish crackers (Oishi brand), my leftover from the night before. I thought it was a good alternative to croutons on the soup - and, boy, was I right!

The fish crackers added a kick of flavor to the soup. It also made the soup heavy enough to be a full meal on its own. It was really a treat.

As I began enthusiastically telling friends about it, more ideas poured in. Someone said I should have added a teaspoonful of cornstarch to the mix as thickener. Another said a half cup of ground pork would have made the soup much better.

Whatever! My Mushroom Cream Soup was just right. If I had to do it again, it would be exactly the same way - perhaps only that fish crackers would now be listed as necessary ingredients. Oh yes, I would have to buy my Jolly Cream of Mushroom this time. But, no problem; it's very affordable after all, and easily available too.

It's amazing how we don't need to be professional chefs these days to come up with dishes that are a little bit more sophisticated than our usual. What with the availability of affordable ingredients. And some dishes - like my Mushroom Cream Soup - take only a few minutes to do and are already full meals by themselves.