If you’ve never used dried porcini mushrooms, you should know that the soaking liquid is not to be discarded, ever. I waited until winter to use my porcinis, when I knew the aroma would be most welcome after a day of backcountry ski touring.
Wendy is a real champ and she immediately processed untold quantities of the summer porcini harvest and presented me with a couple of jars of dried porcinis this fall… our porcinis! Sure you can purchase dried porcinis in the store, but can you hold a jar of your summer spent clambering along the wooded slopes of the mountains, popping huckleberries into your mouth as you scour the ground for porcinis? I told her to keep most of those mushrooms because I just didn’t have the time to deal with them and the worst possible thing you could do after acquiring such precious forage is to let them go bad, go to waste. I foraged a good deal of porcinis this past summer with my friend, Wendy. That direction also includes soup, because it’s winter and soup is good food – particularly when you make it yourself.Ĭriminis, dried porcinis, shitakes, onion, butter, garlic, white pepper, salt, herbs, cashews, chicken broth I’m still feeling 2013 out, but I think I’m headed in the right direction. So that may be one of the things I change up… stepping away more often from the whole navel-gazing vortex of social media and taking that time to concentrate on other things, like my well-being. It’s a good thing to assess where and more importantly how your time is invested. I don’t typically make resolutions on the new year, but over the holidays I spent a little more time away from the interwebz and it was fantastic. Jeremy and I would seek out pockets of deep snow and whoop and holler diving into the sugary stashes. Piles of delicate snowflakes slid over my skis as I glided along the trail through the woods. They sparkled in the sunlight like diamonds falling from the sky and when you looked at the ground you could see perfectly preserved crystals glistening back at you, winking. It snowed here on New Year’s Eve and not just any snow, but the kind that falls as giant fluffy flakes and doesn’t stick to anything because it’s so dry and cold. We kept it low-key partly because we were tired from a day of ski touring and mostly because we are boring. Flushed out of their various dens like little moles blinking in the light they appear, sniffing the air and asking what’s for lunch! So many of my dishes start with leeks or onions and a handful of mushrooms but in this one they are the star of the show, showing off their delicious earthy flavours with panache.Happy new year, my butterlings! I hope you all rang in 2013 in various fabulous ways.
The smell of leeks and mushrooms sizzling away together always perks me up and is guaranteed to bring my family into the kitchen. Using a really good blender turned my soup from ‘Oooh, that’s delicious’ to ‘Oh my word, I’ve died and gone to heaven’! To get this mushroom soup really velvety you will need a high speed blender but if you are happy with a little more texture it works very well in a food processor or with a stick blender. It is a really versatile ingredient and turns up in both my savoury and my sweet dishes. It is super easy to make and lifts vegan cooking to a whole new, indulgent, level. The first is cashew cream and the second is a blender.Ĭashew cream has been a game changer for me. There are two secrets to making a really creamy vegan soup. I served my Vegan Cream of Mushroom Soup with some home baked Thyme Bread Rolls which I made with malthouse bread flour for a substantial and satisfying winter supper. Today’s recipe for Vegan Cream of Mushroom Soup makes a soup so velvety and rich you won’t believe there isn’t any dairy cream hiding in there! It proves that creamy is still possible without dairy and that vegan food is substantial enough to fill even my hungriest boy!
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