Tag Archives: Mushrooms

Delicious Hot & Sour Soup with Mushroom, Cabbage, and Rice

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Hot & Sour Soup with Mushrooms, Cabbage, and Rice

Serves 8 to 10 (1-cup servings)

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
3-inch piece ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups chicken broth (or turkey or vegetable)
1/2 cup jasmine rice
2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

 

(Source: the kitchn.com)

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Delicious Puréed Mushroom Soup

I am giving you our vegan version of an amazing Anthony Boudain recipe.  Feel free to replace the vegetable stock with any other and the olive oil with butter. Either way, this is a delicious, easy to make healthy soup.  Enjoy!

Makes 4 servings

1/3 cup Olive Oil
1 Small Onion thinly sliced
12 oz. Button Mushrooms
4 Cups Vegetable Stock or Broth
1 Sprig of Flat Leaf Parsley

2 oz. High quality Sherry (really it makes a  difference)

In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the onion.  Cook until the onions is soft and translucent, then add the mushrooms and the remaining olive oil.   Let the mixture sweat for 8 minutes, taking care that the onion doesn’t take on any brown color.  Stir in the vegetable stock and the parsley and bring to a boil.  Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard.  Let the soup cool for a few minutes and either puree(very carefully) in a blender or a cuisinart or my favorite tool…..the hand mixer.

When blended, return the mix to the stove, season with salt and pepper, and bring up to a simmer again.  Add the sherry, mix well and ENJOY the deliciously grandness of it all!

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