Poshalicious Recipes: Many Mushroom Soup
When dealing with the public you pick up the vibes on the street and now that summer is over, people are getting prickly. Having to alter so many habits and the feeling of losing parts of your life that you really enjoyed is difficult and frustrating. I don’t have a lot of answers. I do know going for a walk in a park or on a nature trail is helpful. Go for some tree bathing as the Japanese have coined it. The colours of fall and the crisp air is upon us and going with the flow is our only choice. Acceptance is calming. I wanted to suggest to you download the Covid Alert app it was super easy and I feel a really good idea for a sense of more control and security.
Here is a warming and delish healthy soup, I hope you give it a try. Or if you prefer, break out some of those cookbooks the have been sitting there for years or search a new on-line recipe. It can be fun and interesting to try something different because these days things are just different.
Practise self care, help someone else, pay it forward
Sending peace and light to all
3 dried Shiitake mushrooms
1 1/2 cup boiling water
2 tablespoons extra virgin olive oil
3 leeks only white and light green parts finely chopped.
1 small yellow onion finely diced 2 garlic cloves minced
1 teaspoon fresh thyme sea salt I pound of Crimini mushrooms stems removed and caps roughly chopped
1 large portable mushroom stem removed and cap roughly chopped
4 cups of vegetable stock
Italian parsley for serving & fresh ground black pepper.
A few mushrooms sauntered to float on top OR
a sprinkle of parmesan cheese on a crispy crouton.
- PLACE THE SHIITAKES IN A SMALL BOWL WITH THE BOILING WATER. SET ASIDE FOR 10 MINS. DRAIN THE MUSHROOMS MAKE SURE TO RESERVE THE SOAKING LIQUID.
- SLICE OFF THE STEMS AND THINLY SLICE THE CAPS AND SET ASIDE
MEANWHILE HEAT UP OLIVE OIL IN A LARGE HEAVY POT MED HIGH ADD LEEKS, ONION, GARLIC AND TYYME - ALONG WITH 2 BIG PINCHES OF SALT COOK TILL SOFTEN BUT NOT BROWED, ADD OTHER MUSHROOMS AND RESERVED SHIITAKE MUSHROOMS. COOK TILL THEY RELEASE THERE JUICES 5-6 MIN.
- ADD VEGETABLE STOCK THEN ADD THE RESERVED MUSHROOM SOAKING WATER. BRING TO A BOIL THEN TURN TO SIMMER FOR 20 MIN.
- CAREFULLY PUREE IN A POWERFUL BLENDER.
- SERVE IMMEDIATELY WITH PARSLEY FOR COLOUR AND A HEALTHY GRIND OF BLACK PEPPER. AND YOUR OTHER TOPPING IF YOU CHOOSE.
LOVELY WITH SOUR DOUGH BREAD OR CARROT STICKS
FROM -IT’S ALL GOOD... COOK BOOK BY GWYNETH PALTROW