Mushroom Soup

Mushroom Soup

Simple soup is the best. This mushroom soup comes together quickly and packs a flavor filled punch. The secret? Dried mushrooms.2 shallots, peeled and halved6 cloves garlic, peeled2 portobello mushrooms – stems removed, rough chop1 cup dried shitake mushrooms (rehydrate in two cups water for 15 minutes)4 cups veggie broth1 TBL of red miso (or another miso) – blended with 1/2 cup waterExcept for the miso add everything to the pot and simmer. When shallots are cooked through turn off heat. When it is cool enough puree soup with an immersion blender (or blend in a blender). Return the soup to warm and stir in the miso-water (once the miso is added be sure that the soup does not boil). Serve and...
Cauliflower Soup

Cauliflower Soup

If you know me you know that simple soups are my jam.  I eat soup year round and often it serves as my breakfast. What ends up in the pot for my soups is usually veggie forward and made with things that are not at their full shine in my fridge. 1 head cauliflower broken into florets (leaves and core removed) 1 shallot 1 zucchini 4 cups veggie broth 3 cups water 1 TBL dried dill Add all the ingredients (excepting the dill) into the pot and simmer until veggies are cooked through.  Remove the soup from heat,  add dill and blend (I use a hand-blender directly in the pot but you can use a regular blender by blending in batches). Serve with a little salt and enjoy. This soup is also good...