Savory & Detoxifying Mushroom and Kale Soup

photo 1

6-8 Cups Veggie Broth

1 Medium Onion, diced

1 clove Garlic, pressed

3 Stalks Celery, diced

3 Carrots, sliced

1 bunch Dinosaur Kale, de-stemmed and cut into bite sized pieces

2 packages of Shitake Mushrooms

1 package Crimini Mushrooms

1-4 Tbsp butter or high heat oil for frying

Fresh ground pepper and sea salt for taste.

photo(57)

Part 1: Fry the Mushrooms

Pan fried mushrooms have a wonderful smoky woodsy taste that I wanted to infuse into my soup!  Instead of washing my mushrooms I have started to wipe them clean with a damp paper towel, to reduce the overall amount of moisture they are exposed to (since they create so much of it on their own!).  Once wiped clean, remove the stems from the shitakes and leave whole.  Slice the crimini’s  (1/8-1/4 “) thickly so that they can be fried flatly, and proceed to cooking your shrooms.

Now place a large pan on medium high heat and use butter or high heat oil to coat the bottom of the pan.  Let the butter or oil heat and then place mushrooms in pan with a lot of room to sizzle.  Cook mushrooms for 3-5 minutes on either side until they begin to carmelize and darken.

Cook mushrooms in batches until they are all browned and tasty.  Make sure the pan continues to have enough oil, and that you give all mushrooms enough room to cook properly.  Take a minute to enjoy the aroma of all these lovely cooked mushrooms!

After cooking let sit to cool and de grease on paper towels.  Then either store for later cooking or chop up to prepare for soup making.

 

Part 2:  Make the soup!

Place 1 tbsp butter or oil in the bottom of a large soup pot placed over medium medium heat.  Once butter melts add Onion and Garlic and let cook for 3-5 minutes until aromatic.  Then add Carrots and Celery and cook for another 5 minutes stirring to prevent sticking and to coat all veggies with butter.

Once veggies start to cook through add mushrooms and cook for another 3 minutes.  Then add broth and bring to a boil. Lower temperature to medium, add Kale and let soup simmer for 20-30 minutes covered.  Once all veggies are cooked through soup is finished!

 

Add salt and pepper to taste and serve!  This soup has a savory and filling flavor while being light, detoxifying and so healthy!  Yum.

 

 

Advertisements

Vegan Cream of Mushroom Broccoli

photo(37)

3-4 Tablespoons Salted Vegan Butter (or real butter if you prefer)

1 bunch Scallions, thinly sliced

3 cloves Garlic, pressed

1 pack Cremini Mushrooms, sliced

1 pack Shiitake Mushrooms, stems removed and sliced

2-3 cups Broccoli Florettes, separated

2 stalks Celery, sliced

1 Carrot, sliced

1 cup Cashews, soaked overnight, rinsed & drained

4 cans Veggie Broth

1/2 Cup of dried Shiitakes, soaked in 2 cups water to add to broth

1 Tablespoon ground Nutmeg

1/2 teaspoon ground Thyme

1/2 teaspoon dried Rosemary

1 Teaspoon Liquid Smoke

fresh ground Pepper and Sea Salt for taste.

 

Step 1: Soak Cashews overnight in preparation.

Step 2: Soak dried Shiitakes with 2 cups warm water in a small bowl and let sit for at least an hour.  Do not drain, as the entire bowl will be added to soup!

Step 3: Melt butter in a large pot over medium-low heat.  Add Scallions and Garlic and saute for 3-5 minutes until fragrant.  Add Cremini and fresh Shiitake mushrooms to pot and saute for another 3-5 minutes.  Then add Carrots, Celery and Broccoli and Saute for an additional 7-10 minutes until all vegetables have started to cook through.

Step 4: Add 4 cans of Broth, Shiitake water and rehydrated Shiitakes to the pot.  Add seasonings and bring to a boil.  Once boiling add drained Cashews and lower heat.  Allow pot to simmer covered for 30 minutes to an hour.  Everything is likely cooked through at this point, but if you prefer to let your flavors simmer longer, feel free to.

Step 5: Once cooking is done, remove from heat and use immersion blender to puree.  If you do not have an immersion blender, you can place your soup in a blender in batches to puree.  You can probably also eat this soup as it is, although I would imagine that the soup tastes better with the Cashews as a part of the broth rather than in the soup… but you can do whatever you want!  That’s the beauty of cooking, just because there is a recipe does not mean that you have to follow it!  Get creative!