Wild Rice Mushroom Soup

I love the flavor of this comforting soup. A great fall recipe full of mushroomy and creamy goodness! I adapted this recipe from a cookbook called The Vegetarian Collection.

The original recipe calls for two different types of mushrooms, dried and fresh. I think you can use whatever two types of mushrooms you like, use what you have on hand.

 

– makes 6 servings –

  • 3 Tbsp olive oil
  • 4-5 cups sliced or chopped mushrooms. Use two types of mushroom.
  • 3/4 tsp salt
  • 1/2 cup vegetable or mushroom broth
  • 2 cups diced onions
  • 2 cups diced celery
  • 2 cloves garlic, minced
  • 1  tsp dried thyme
  • 1/8 – 1/4 tsp ground black pepper
  • 2 cups vegetable or mushroom broth
  • 2 cups water
  • 1 1/2 cups cooked wild rice (follow package directions or this link)
  • 1/4 cup plain (unsweetened) almond milk

 

If you plan on using some dried mushrooms, make sure you pre-soak them.

In a large skillet, heat half of the olive oil over medium high heat. Sautee mushrooms and 1/4 tsp of the salt until golden, about 5 minutes.

Add broth, cook until most of the liquid is evaporated, about 1 minute.

mushrooms in broth

 

In a large saucepan heat remaining oil over medium heat and fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often until very soft, about 10 minutes.

Add broth and 2 cups water, bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in mushrooms, wild rice and almond milk. Bring to a simmer over medium heat, stirring often. Remove from heat, enjoy!

mushroom soup with broth added

wild mushroom soup

Pure delish!! Definitely a new favorite. Serve it with a salad and you’ve got a great, healthy meal.

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Hot and Sour Soup

Finally I’m back to blogging after a bit of a break! I’ve had too much wedding related chaos to make any time for myself, or my cooking. But I have some goodies saved up that I will now post.

First I have to show off an awesome addition to my kitchen, thanks to my amazing fiance!! I’ve gotta show off both what a great guy he as, as well as his mad welding skills (he is a welder). I mean, how lucky am I to have a guy that does this for me…and actually not just for me but for both of us because we cook together often! It makes it way easier for both of us to be in the kitchen.

kitchen island

How did I live without this stainless steel beauty before?

That’s the food dehydrator stored at the bottom. A great place for that massive thing which used to hang out on our kitchen table because it didn’t fit anywhere else.

Now…on to the FOOD! I got the idea of making this soup from another blog, luminousvegans. I’ve always wanted to try hot and sour soup but never have! The recipe is from Vegan Yum Yum.

Hot and Sour Cabbage Soup
Serves six?

1 Tbs Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1 Cup Cubed Pressed, Baked Tofu (like wildwood baked) – I changed this and just used firm tofu, couldn’t find baked
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar (or if you only have regular rice vinegar like I did – use 1/4 cup rice vinegar, 1  1/2 Tbsp sugar and 3/4 tsp salt)
1 tsp Hot Red Chili Flakes (I used Asian hot chilli sauce – to taste)
1/2 tsp Salt
Black Pepper, to taste (a lot!)

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden.

sauteeing veggies for soup

Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well.

tofu cubed

First time using tofu cubed up in something - loved it in this soup!

Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness.

soup ingredients simmering in a pot

Grind a lot of fresh black pepper over the top and serve.

The flavor in this soup was so great, I am going to make it again very soon. The tofu absorbs the soup flavor and it is melt in your mouth goodness – it’s addicting. This soup is also easy, and you can keep it in the fridge and eat it all week.

This one is a winner – try it out for yourself!

Sweet Potato, Carrot, Apple, and Red Lentil Soup

This soup is SO TASTY. It’s probably my favorite! It’s comforting and creamy. I love using my hand blender to puree soups right in the pot. If you don’t have one just use a normal blender or food processor – just make sure you let the steam escape or the lid might go flying!

I adapted this recipe from one I found off All Recipes. The original used dairy products.

Serves 6.
Ingredients:

1/8 cup Olive Oil (can be less, whatever you want, but it’s a big pot of soup)
2 large sweet potatoes, peeled (if desired) and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth

Directions:

Heat oil in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

sweet potatoes, carrots, apples cooking
Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

beginning to puree soup
very creamy soup after pureeing
Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Optional: Add water/broth as needed to thin the soup to your preferred consistency.

This makes a good sized pot of soup! I have been meaning to freeze some, but we always end up eating it all up during the week. I would think it will freeze  well.

Creamy Broccoli Soup

This Creamy Broccoli Soup recipe looked easy, healthy and delicious. And it is!

Creamy Broccoli Soup
by Mama Pea

Ingredients (4-6 servings)

•    1 T. vegan margarine (i.e. Earth Balance)
•    1/2 medium onion, chopped
•    8 oz. broccoli florets (about 4 cups)
•    4 c. vegetable broth
•    2 c. corn kernels (frozen or fresh)
•    3 c. spinach
•    1/3 c. nutritional yeast
•    1/2 c. non-dairy milk (plain, unsweetened) – I used Almond
•    salt and pepper to taste
•    non-dairy (i.e. Daiya) cheddar cheese, shredded, as desired for topping soup

Instructions

•    In a large pot over medium high heat, melt margarine and add chopped onion.
•    Sauté for three minutes or until onion is softened and aromatic.
•    Add broth, broccoli and corn, and bring to a boil.
•    Lower heat and simmer for 5-7 minutes, or until broccoli is cooked through.

cooking broccoli and corn for soup
•    Transfer soup to a blender (or use a stick blender). I used my stick blender, it is so great for pureeing soups.

pureeing soup with stick blender
•    Add spinach and blend until smooth. Return soup to the pot (if using regular blender) and place over low heat.

Adding spinach to broccoli soup
•    Add nutritional yeast and milk and heat through. Add salt and pepper to taste.

Nutritional yeast goes into soup
•    Top individual bowls with Daiya cheese as desired and serve.

Finished creamy broccoli soup

It’s just that easy to have something healthy that’s familiar, quick ‘n’ vegan!!