Archives for posts with tag: Soup

Creamy Mushroom Soup

When I was growing up, I had a love-hate relationship with mushrooms. At some point in my early childhood I really liked them until my older brother told me the dark lines inside of them were leftover from dead worms. Even though my mom assured me this was a lie, I wasn’t able to trust those little fungi for a while. In fact, I kept getting very mixed messages from my family for years about mushrooms. My mother loved them and ate them all the time, but my father hated them. The only time I can ever recall him using a curse word was the one day at the dinner table when I asked him why he didn’t like mushrooms and he said they were “from the pits of hell.”

Fortunately for me, I gave them a second chance and now I love mushrooms of all kinds. (Except shitake, because they make my tongue feel funny).

Here’s a lovely recipe for cold days like today. Inspired from another blogger. http://skinnyjns4me.blogspot.com/2011/05/vegan-mushroom-soup.html

My variation makes about 4 servings.

Creamy Mushroom Soup

Ingredients:

  • 1/2 pound white mushrooms
  • 1 cup dried porcini mushrooms (or other dried mushrooms)
  • 15 oz garbanzo beans (softened)
  • 2 cups water
  • 2-4 cloves garlic
  • 1 white onion
  • 2 tablespoons olive oil
  • 2 vegetable bullion cubes
  • 1 cup vegetable stock
  • 1 cup almond milk (or other unsweetened, unflavored milk substitute)
  • Salt and pepper to taste
  • Garnish with goat cheese, chives and sauteed mushrooms, to taste

Directions:

  1. Chop onion and garlic and sautee in a large pot with olive oil.
  2. In a separate sauce pan, rehydrate the dried mushrooms with 2 cups boiling water for 10 minutes.
  3. Slice the white mushrooms, setting aside a handful to use as a garnish.
  4. Once onions are clear, add the white mushrooms and salt & pepper and cook for 3-5 minutes.
  5. Add the dried mushrooms and liquid to the soup.
  6. Add the almond milk, garbanzo beans, vegetable bullion and vegetable stock.
  7. Cook until fully heated.
  8. Remove from heat and let cool slightly, then blend soup in blender or food processor until creamy.
  9. Sautee extra mushrooms with olive oil and garlic salt over medium high heat. Use as a garnish with chopped chives and goat cheese. Serve soup hot.
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Vegetarian Egg Drop Soup

I’ve been traveling and seeing old friends this week, so I haven’t had much time for cooking or even grocery shopping. I thought about going to the store this morning, but after walking my dog I decided I would make do with things I had in the house. Lo and behold – my cupboards were pretty bare. Fortunately for me, I had some farm-fresh organic eggs in the fridge. 20 minutes later and this is what I had.

Ingredients:

  • 6 Cups water
  • 3 Vegetable bullion cubes
  • 3 Green onion stalks (chopped)
  • 1 Cup finely chopped spinach
  • 2 Tablespoons Bragg’s Liquid Aminos (or soy sauce)
  • 1 Tablespoon sesame seed oil
  • 1-2 Tablespoons cornstarch
  • 3 Eggs scrambled
  • A dash of garlic powder
  • A dash of onion powder

Directions:

  1. Bring 6 cups of water to a boil.
  2. Add bullion cubes, sesame oil, Bragg’s liquid aminos, and chopped green onion and spinach.
  3. In a separate bowl, combine cornstarch and just enough water to evenly wet it. Then add to the soup, stirring constantly.
  4. In a separate bowl, scramble the 3 eggs and the onion and garlic powders.
  5. Add the egg mixture to the soup, stirring constantly in a gentle circular motion.

Makes approximately 6 servings