There's so many pretty snowy areas in Hyrule in Breath of the Wild, and they're a lot of fun to explore. There are chests buried in the snow, shrines hidden in the mountains, and treasures frozen in ice. But you never know when you'll run into a Wizzrobe, a camouflaged Lizalfos, or even a Frost Talus. Fortunately there's armor to keep you warm, but you might get banged up a bit by the hostile monsters. When that happens, just head down the nearest stable and cook yourself a hot meal, like a bowl of creamy meaty soup!
Of course, it's not all about fighting monsters up in the icy mountains. Those snowy slopes are great for a really fun activity: shield surfing! You can snowboard down the mountains, try to make some cool jumps, and don't worry too much if you find a gap that's too big. Just make sure to start gliding, and you can continue your downhill slide once you reach solid ground again. It's a fun and fast way to get around, as long as you can get up there in the first place!
You can even meet Selmie in her cabin and race on her shield surfing courses against the clock to win prizes. And when you're done you cook up some delicious soup in her cooking pot!
2 1/2 pounds roast or stew beef
32 oz beef broth
10 oz baby bella mushrooms
1 medium shallot
3 cloves of garlic
3 medium potatoes (about 3 cups of cubed potato)
1 1/2 teaspoons thyme
1 1/2 cups heavy cream
2 teaspoons butter
about 1/4 cup roux (more or less depending on preference; recipe can be found here)
chopped chives for garnish (optional)
Pour the beef broth into a large soup pot, heat on low.
Wash and peel the potatoes. Cut them into cubes and add to the beef broth.
Roughly chop the mushrooms and shallots and mince the garlic.
Melt the butter in a large separate pan and simmer the mushrooms, shallots and garlic until the shallots are translucent.
Stir the veggies into the soup.
Cube the beef into bite size pieces and brown in the same pan you used for the veggies, then add to the soup.
Heat the soup on low for about 30 minutes or until potatoes are tender.
Pour the cream into a bowl and slowly add 1/2 cup of broth, stirring frequently. Keep slowly adding broth until the mixture is warm, then slowly stir back into the soup - this helps to prevent the cream from curdling.
Add roux until desired thickness is reached.
Heat for about 15 more minutes and enjoy!
Posted January 15, 2018