Chef´s Choice – Winter Warmers (Soups) – Part 3

Chef´s Choice

Winter Warmers (Soups) – Part 3

by Chef

ChefIt’s now been a few months since our dear friend Nigel Watson died. On the internet forum “”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “”, please click the link before and become members of the forum.

Mexican Tortilla Soup (Tortilla Corbasi)


Tortilla Soup3-4 piece 6 inch corn tortillas
¼ cup canola oil (rapeseed oil)
1 onion, chopped
2 gloves of garlic, finely chopped
1 medium pepper, chopped (mix chili and pepper if desired)
4 cups chicken broth/stock
1 ½ cups tomato, diced
1 ½ cups cooked chicken, shredded (or buy grilled chicken and take the breast and thighs)
½ cup mild melting cheese (Monterey Jack/Cheddar), shredded
1 cup corn kernels (optional)
1 ripe avocado
Chopped cilantro/parsley/dill
1 lime/lemon, cut into wedges
¼ tsp cumin (optional)
½ tsp sugar
1 tsp salt to taste


Cut the tortillas into 2 inch long finger strips and fry them in a large skillet with the canola oil. Both sides should be lightly browned. Leave them aside.

In a pot, sauté onions over medium heat with the remaining oil. Then, stir in garlic and pepper. Cook for 2-3 minutes and add tomatoes, salt and sugar. Bring to a boil and reduce the heat. Simmer for 10 minutes and stir in chicken and cook for 5 more minutes. Then turn the heat off and add cumin and corn kernels (optional).

To serve, cut the avocado into 1 inch slices. Divide tortilla strips into bowls, ladle in soup. And then, top with avocado, cheese and cilantro/parsley/dill. Serve warm with lime/lemon wedges.

Creamy Mushroom Soup (Kremali Mantar Corbasi)


Mushroom soup½ lb (125 gr) mushroom (any kind), brushed and sliced thinly
3 tbsp butter
3 tbsp flour
4 cups of chicken stock
1 ½ -2 cups milk
1 tbsp salt to taste
Fresh dill or black pepper


In a skillet, melt 1 tbsp of butter and sauté mushrooms over medium heat for about 5-7 minutes. In a pot, melt 2 tbsp of butter and stir in flour. If the flour does not wet enough to be creamy, add some oil. Sauté till flour turns to a light golden brown color.

And then, add the chicken stock. Stir well to dissolve the flour. To obtain a smooth creamy soup, use a blender. Stir in mushrooms and salt. When it starts boiling stir in milk and simmer over low heat for about 15-20 minutes (stir occasionally).

Sprinkle some fresh dill or black pepper on top of Creamy Mushroom Soup and serve warm.

About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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