Redomestic | Holiday Mushroom Soup
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Holiday Mushroom Soup

holiday_mushroom_soup_yellow

Holiday Mushroom Soup

Holiday Mushroom Soup

holiday_mushroom_soup_yellow

This dish was inspired by the need to serve a vegan, soul-warming dish over the holidays to my Aunt and Uncle, who  recently became vegan. Normally, our families’ traditional holiday get-together-fare was very meat and cheese based, so this year in order to please/feed the crowd, I merged a few favorite recipes and landed on a winner: I’ve made this dish with many variations since then, and it’s my favorite soup.  It’s immune-boosting (selenium and zinc for those fighting off a cold), and extremely hearty– no one is going to miss the bird.  Perfect for sharing at a long table with lots of people, breaking bread.

Ingredients

  • 4 tbsp coconut oil, split into two servings
  • 1 large (white or vidalia) onion, chopped roughly
  • 6 cloves garlic, thickly sliced
  • 2 C mixed fresh or reconstituted dried mixed mushrooms (–add to 3 cups boiled water for 15min, drain and reserve stock), roughly chopped. Try for a blend of shiitake, button, crimini, portabello, oyster, etc.) Leave some small mushrooms intact for visual impact.
  • 1/2 C Sherry
  • 5 C mushroom or veggie stock (mushroom buillon is best! Don’t forget the reconstituting water you made before if using dried mushrooms)
  • 2 cans cannelloni or lima beans, rinsed
  • 1 15oz can butternut squash (or chunks of fresh or frozen squash as well)
  •  Kale, washed and sliced to ribbons (check out how to chiffonade)
  •  Salt, pepper, thyme and a bay leaf.
  • 2 tbsps flour (if GF, try Cup for Cup)

Directions

1) In a 5-qt or larger soup pot or dutch oven, sauté onions in 2 tbsps of coconut oil over med heat. When translucent (4 min), add garlic and cook 1 min more, then add the mushrooms and cook 7-10 min, until browned and the moisture reduced. Turn off heat, and remove vegetables from pan and set aside and cover with foil.

2) Turn heat to low, and melt remaining oil in same pan, add sherry and stir, then slowly add in flour to make a roux, stirring constantly with a whisk. Add mushroom mixture back in and thyme, stir to coat.

3) Add stock, bay leaf, and squash, bring to boil.

4) Once boiling, add beans and reduce heat. Salt and pepper as desired. Cook 15-20 min (but this can sit over low heat for a while in case you have other things to tend to), stir in sliced kale a few minutes before serving. Serve with toasty french bread!

 

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