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Porcini cashew crema1/17/2024 ![]() ![]() Add the ground cumin, ground allspice and poblano pepper. Add the garlic and cook until almost turning golden brown.ħ. Add the onion and cook until soft, about 3 to 4 minutes. Return the pan to heat and add the remaining 2 tablespoons of oil. Once cooked, using a slotted spoon, remove the ground chicken from the pan to a plate lined with paper towels.Ħ. Add the coconut sugar, sea salt and cracked black pepper. In a large sauté pan, brown the ground chicken with 1 tablespoon of the coconut oil. Remove from oven and allow to cool slightly.ĥ. Roast until just fork tender, about 15 to 20 minutes.Ĥ. Spread the pumpkin on a greased nonstick baking sheet and place in the preheated oven. Toss the cubed pumpkin with 2 tablespoons of coconut oil.ģ. In that case, stir the cashew cream into the soup AFTER it has been pureed. **If you want you could make truly creamy soup using and immersion blender or by blending the whole soup in a regular blender in batches. Pour the resulting cream into the soup and stir to combine. While the soup simmers, put the cashews and 1/2 cup of water in a blender and blend on high until smooth. Allow the soup to simmer until the mushrooms are completely softened.Ħ. Add the broth, black pepper, rosemary, thyme and porcini mushrooms (including the water they soaked in). Cook until the mushrooms begin to break down and brown, stirring occasionally.ĥ. Add the baby bella mushrooms, soy sauce and Worcestershire sauce. Add the celery and minced garlic and cook for 1 minute.Ĥ. Add the diced onions and cook until softened and beginning to brown. In a large pot, heat olive oil over medium heat. Place the dried porcini mushrooms in 2 cups of water and set aside to softenģ. Place the cashews in 1/2 cup water and set aside to softenĢ. Salt to taste (though I don’t think it needs any more…the soy sauce and Worcestershire sauce took care of that…)ġ. Recipe adapted from Vegan Cream of Mushroom Soupġ pound baby bella mushrooms, cleaned and slicedĪbout 1/2-3/4 cup dried porcini mushrooms (measured when dried)ģ cups broth of choice (vegetable suggested) Just dump the cashews and water in a blender and blend until it’s smooth. While it simmers…you can deal with the cashew cream. Ok now that the divas are taken care of…it’s time to get chopping.īaby bellas and celery…plus Worcestershire and soy saucesīroth and pepper…rosemary and thyme…porcinis in their soaking juice…simmer down now… ((Again…unnecessary…but seriously delicious)) It’s a deep, earthy, means business kind of thing that you just don’t get with regular mushroom. These guys will make sure the soup smacks you upside the head with mushroom flavor. Here’s the other thing that’s a little bit different:ĭried porcini mushrooms. ((Afraid of cashew cream? Can’t afford it? Flat out don’t wanna? ((You are SO cooperative cashews, thank you.)) They’ll be ready by the time you need them. You can just dump them in some water before you start preparing the rest of the soup. Here’s some warmth for your belly while we wait. It’s warm comforting soup that feels a little lighter….because spring is coming! It’s “creamy” but it’s sneaky….there’s no actual cream involved! ((I know that sounds weird too…trust me on this.)) No glop that holds the shape of a can here! The title “cream of mushroom soup” conjures images of jiggly greyish goop…. ((what can I say…the Whole Foods bulk bins got me)) I did throw in some ingredients that don’t really fit my “cheap and probably already in your pantry” criteria but LUCKILY! they’re unnecessary. When that freak March snowstorm hits, you will be prepared with some coziness. …but the weather could turn on you any second and you just never know when it’s gonna snow. It’s that teaser time of year when the flowers start peeking and you get a couple of glorious 70 degree days…. It’s looking more and more like spring time every day!!! Am I allowed to squeeze in one more soup recipe? ![]()
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