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!

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.

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.

Directions

In a large bowl, add the 4 cups of lukewarm water.
Add the dried porcini mushrooms and allow to sit for 30 minutes to reconstitute. This will also be the mushroom stock for the soup.
Using a sieve, drain the reconstituted porcini mushrooms. This is in case there is grit. Save the liquid to use later.
Chop the reconstituted porcini mushrooms the same size as the other mushrooms.
In a large saucepan, heat the olive oil over medium-high heat.
Add all the mushrooms, including porcini, sauté until soft.
Remove 1/3 of mushrooms and set aside to add to soup later.
Add leeks, pinch of salt and continue to sauté until leeks are soft.
Add the garlic, ground coriander, rosemary and bay leaf, cook for 2 minutes.
Add the cashews, stock, the rest of the salt and pepper.
Bring to a boil, reduce heat and simmer for 15 minutes.
Discard the bay leaf.
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.
Transfer to a bowl and continue with the rest of the soup.
Put all the soup back into the soup pan, add the mushrooms you set aside.
Reheat and test for seasoning. Adjust seasoning if needed. Serve.

Crazy Ingredient Challenge: Tomato and Coconut

I have been excited to participate in the Crazy Ingredient Challenge! I love that it makes me think outside the box and take a step outside of my comfort zone. The challenge for September is Tomato and Coconut. Although the recipe I made wasn't my all time favorite recipe it was surprisingly good. Now that it's starting to be fall, I'm in the mood for soup! There are few things more comforting that a big bowl of soup on a crisp day, especially when it's tomato soup with cheese toast or a grilled cheese sandwich. Ever since I looked on the label of Campbell's Tomato soup (that I grew up eating) I've had a hard time opening up a can to dig in. So I thought I would try my hand at this classic. Tell me what you think!

Creamy Coconut Milk Tomato Basil Soup

2 Tbsp extra virgin olive oil
1 sweet onion diced (1 1/2 cups)
2 carrots, peeled and sliced
3 cloves of garlic, pressed
1 28 oz can San Marzano whole tomato's
1 Tbsp honey
1 Tbsp tomato paste
3 cups chicken broth
1 cup water
1 tsp kosher salt + more to taste
2 tsp fresh ground pepper
3/4 cup coconut milk (6 oz)
1/4 cup fresh basil
Toasted coconut (optional)

Heat a large sauce pan over medium heat. Drizzle the olive oil in the bottom and add the onion and garlic. Cook for about 5 minutes until the onion is translucent.

Add the sliced carrots to the pan and cook for a few minutes.

Add the tomato's crushing with the back of a wooden spoon or with your hand.

Drizzle in the honey, add the tomato paste, the chicken broth, water, salt, and pepper. Taste for seasoning adjust as necessary. Turn the heat to high and bring the soup to a boil.

Reduce the heat to medium low and simmer uncovered for 30-40 minutes.

Meanwhile slice the basil into strips.

Turn off the heat. Add the basil, add the coconut milk and stir to combine.

Transfer the soup to a blender (I used my Ninja) and puree. Be careful that you have room to accommodate all the soup, blend in two batches if necessary.