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Monday, November 25, 2013

Guest Post: Vegan Creamy Mushroom Soup

I am so happy today to have a Guest Post from a new Blogging Buddy! Please let me introduce to you in case you haven't found her already Miss Janette from Culinary Ginger!

Culinary Ginger

Hello foodies! My name is Janette and I'm fairly new to food blogging, but I'm having a great time sharing my recipes and stories on my blog culinaryginger.com.  I'm honored to be a guest blogger today  and I hope you enjoy this recipe. Please contact me if you have any questions. Happy cooking!

Who knew you could use raw cashew's to make a no creamy soup creamy? Not me, until I ordered vegan mushroom soup in a café in London. I asked how they make the soup so thick and creamy and they told me, raw cashews. So those of you who are not able to tolerate dairy and missed out on all those creamy soups, this recipe is for you and is also a great vegan and vegetarian recipe.

alt Mushroom soup


I've tried the recipe a few times and this is the best tasting so far. The difference this time, I used dried porcini mushrooms and reconstituted them in warm water. This created a mushroom broth that I think gives the soup the extra mushroom flavor boost. 


Ingredients (4 servings) 

  • 1oz dried porcini mushrooms* (see note)
  • 4 cups luke warm water
  • 1 and 1/2 lb of mixed mushrooms, stems removed and chopped  (I used 14oz cremini, , 4 oz portobello, 2 oz shitake, 4oz reconstituted porcini)
  • 3 tablespoons olive oil
  • 1 medium leeks, chop, then wash in a bowl of water, drain on a paper towel
  • 1 clove garlic, grated
  • 1/4 teaspoon ground coriander
  • 1/4  teaspoon fresh rosemary, chopped
  • 1 bay leaf
  • 2/3 cup of raw cashews
  • 1/2 teaspoon salt 
  • 1/8 teaspoon ground black pepper
  • 2 cups of vegetable stock to thin out soup, if needed

*The 1oz of dried porcini mushrooms equals 4oz of fresh porcini mushrooms after reconstituting.


alt Porcini mushrooms


Directions
  1. In a large bowl, add the 4 cups of lukewarm water.
  2. Add the dried porcini mushrooms and allow to sit for 30 minutes to reconstitute. This will also be the mushroom stock for the soup.
  3. Using a sieve, drain the reconstituted porcini mushrooms. This is in case there is grit. Save the liquid to use later.
  4. Chop the reconstituted porcini mushrooms the same size as the other mushrooms.
  5. In a large saucepan, heat the olive oil over medium-high heat.
  6. Add all the mushrooms, including porcini, sauté until soft. 
  7. Remove 1/3 of mushrooms and set aside to add to soup later.
  8. Add leeks, pinch of salt and continue to sauté until leeks are soft.
  9. Add the garlic, ground coriander, rosemary and bay leaf, cook for 2 minutes.
  10. Add the cashews, stock, the rest of the salt and pepper.
  11. Bring to a boil, reduce heat and simmer for 15 minutes.
  12. Discard the bay leaf.
  13. If you have an immersion blender, use this to blend the soup in the pan. If not, transfer 1/4 to a blender and blend until smooth, if it's too thick, add vegetable stock to get the consistency you like. 
  14.  Transfer to a bowl and continue with the rest of the soup. 
  15. Put all the soup back into the soup pan, add the mushrooms you set aside. 
  16. Reheat and test for seasoning. Adjust seasoning if needed. Serve.
alt Mushroom soup


                                                                    

Thursday, November 21, 2013

Fabulous Features from Great Idea Thursday's - 31

Welcome to the Fabulous Features from last week's Great Idea Thursday's Link Party! There were so many amazing posts, and I must be craving sugar because most of this weeks features are sweets!  These were my favorite from this week.  Make sure you check out the Features on Joy Bee What's for Dinner too!

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Fabulous Features from Great Idea Thursday's - 31

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Wednesday, November 20, 2013

Great Idea Thursday's - 32

Welcome to:


What are you Thankful for?  This time of year I always think back on Holiday family traditions.  Every year my Grandmother made a huge Thanksgiving feast with Turkey, and Ham, and Rolls, and Sweet Potatoes, and Mashed Potatoes, and Gravy, and Jello, and a Cheese Ball, and Pies... I'm sure I'm missing a few things off this list but she was amazing! And she fed over 16 people every year like that.  Well my menu is a lot smaller than hers but I hope that it will taste as good :)  But the most important part to me anyway, is the great memories that went with the good food.  So, as you party this week and next, do so in Thanksgiving!

Give a great big howdy to my fabulous permanent Co-Host:
Joybee, What's for Dinner?

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Great Idea Thursday's #32

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This is what I made this week:



Here's to your creations!

Thursday, November 14, 2013

Fabulous Features from Great Idea Thursday #30

Welcome to the Fabulous Features from last week's Great Idea Thursday's Link Party! There were so many amazing posts.  I wish I had your talent ladies! Seriously :) You are amazing! It was hard to pick, but these were my favorite from this week.  Make sure you check out the Features on Joy Bee What's for Dinner too!

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Fabulous Features from Great Idea Thursday's - 28

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Maple Pear Crumble A La Mode

I look forward to participating with a few group link party challenges every month.  Today I am blogging with Miss Sheryl from The Lady Behind the Curtain does a great job choosing fabulous ingredients every month to get those gears going to create a fabulous dessert with her Behind the Curtain Dessert Challenge! Who could say no to that?  I sure can't!  This month the ingredients were Pears and Maple, two amazing fall flavors that I couldn't wait to work with.  I made a twist on a family favorite with this recipe.  I hope you like it too :)


Print Recipe

Maple Pear Crumble A La Mode

3 pears (2 red, 1 Bartlett)
1 Tbsp Turbinado sugar (or granulated)
1/2 tsp cinnamon
1/3 cup flour
1/2 cup quick oats
1/2 cup brown sugar
4 1/2 Tbsp softened butter
1 tsp maple extract
Vanilla ice cream, or whipped cream
Caramel Sauce, optional

Preheat the oven to 350˚ F. In a mixing bowl or in an electric mixer combine the flour, oats, brown sugar, butter, and maple extract.  


Mix until the ingredients are combined but still have a crumb like consistency.


Wash the pears.  Peel the pears if desired (The skin can be a little tough.  I left the skins on for color otherwise I would normally peel them). Quarter and core each pear then slice thinly.  




Toss in a bowl with the 1 Tbsp sugar and cinnamon until coated.  


Spray an 8" baker with non-stick cooking spray and transfer the pears to the pan. 


Sprinkle the oatmeal crumbs onto the pears and lightly press down like a crust.  


Bake for 35-45 minutes until the crust is a golden brown and the pears have made a syrup that is bubbly.



Remove from the oven and let cool for 5-10 minutes.  Serve warm with a scoop of vanilla (or your favorite) ice cream and drizzle with caramel sauce if desired.



See what these other amazing bloggers made!

Wednesday, November 13, 2013

Great Idea Thursday's - 31

Welcome to:


So do you ever wonder when time will slow down? I keep thinking I will get a chance to catch up with all the things I want to do and more things just sneak in and fill up any time that I had free... Yikes! It doesn't get less busy, just what I do changes.  Oh well, I guess that is one of those facts of life I should resign myself too :)  Anyway, my point was that I can't believe another week has gone by, and I don't even have a post up! Crazy... I have one coming soon for the Behind the Curtain Dessert Challenge and I have fun ones being edited from Halloween and my son's Birthday, never mind that it's a few weeks late right??  Regardless I hope you have had a wonderful week and I can't wait to see what you have made the time to create!

Give a great big howdy to my fabulous permanent Co-Host:
Joybee, What's for Dinner?

See Great Idea Thursday's There too!
Follow Miss Joy Bee:


Great Idea Thursday's #31

Come share what you have been doing every week! If you are interested in Co-Hosting this party with us, shoot me an e-mail me:  kristascookin {at} gmail {dot} com.

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