Doing the Mushroom Fantastic: Take Two.

Hi y'all!  This is an impromptu interruption in the 365 Day Project project.  It has come to my attention that a recipe I posted on an old blog is still getting quite a lot of attention.  What a pleasant surprise!

It was requested that a more user/printer friendly version of the recipe be posted, and I'm here to please.  And given these crazy cold snaps we keep having in Nola, some of y'all might want to make this for dinner tonight!  So without further ado:

Happy Dancing Mushroom Soup!

  • 2 small onions rendered into small bits
  • 1 (one) 3.5 oz. container of shitake mushrooms, de-stemmed, fatly sliced
  • 2 (two) 8 oz. container of baby portobella mushrooms, also fatly sliced
  • 1/4 cup tamari or soy sauce
  • 2 tsp. dried dill
  • 2 tsp. salt-free lemon pepper
  • 1 1/2 tsp. paprika
  • 1/4 cup flour
  • 2 cups veg stoc
  • 3 cups unsweetened plain almond milk (other non-dairy milks should also work)
  • Saute the onions in a little oil until they're cooked enough to eat.  Do this in the pot you plan on using for the finished soup product, since this is a one pot kinda soup.
  • Add in ALL of the mushroom slices. Cook them down for a few to several minutes; as they're cooking down add the tamari, dill, lemon pepper, and paprika.
  • Once the mushrooms are quite cooked down and have released a substantial amount of liquid - yes, they will - stir in your flour. Do this quickly and once it's in don't dawdle. It will form a sort of chunky mushroom paste.
  • Add in the first cup of stock immediately once you get your paste at an even consistency. Bring the mixture up to a simmer.
  • Add in the second cup of stock, and bring to a simmer once more. Follow the same procedure with the almond milk, adding one cup at a time.
  • Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will "break" - the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
  • Once all five cups of liquid have been added, let the pot simmer (simmer not boil!) for 10 to 15 minutes.
  • Turn off heat; let sit five to ten minutes before serving.
Keep warm, enjoy, huzzah.

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