Sometimes avoiding going to the grocery store is a nuisance, like when you end up living off of stale cereal and questionably old soy milk.
Other times, it forces you to use up random things in your fridge, on the edge of extinction, and delivers delicious results.
Thankfully this is the result of the latter scenario, because I don’t really like cereal very much.
Almost every week I buy mushrooms. Yet I don’t always use them and they end up getting sacrificed to the crisper gods. I consider it an offering to the foodie gods.
Until the sun starts making more meaningful appearances, it is still solid soup weather here in the PacNW and I imagine the same is true for many of you. So, in this limbo of winter-to-spring, here is yet another soup recipe for you. Creamy and easy, this soup is the essential companion to a hearty whole grain bread, a rainy spring day and a good book.
Ron’s Souper Easy Mushroom Soup
If you have Netflix (it’s available for Watch Instantly) and like inappropriate humor, you have to watch a show called “Party Down”. It is HYSTERICAL. This soup recipe is dedicated to the most endearing and pathetic character on the show, Ron, played by the ever-brilliant Ken Marino.
1 tbsp. olive oil
1 medium onion, chopped
1 tbsp. soy sauce (or tamari, for gluten-free)
4–5 cups washed, chopped mushrooms (a combination of cremini and portobello are awesome)
2 tbsp. flour (brown rice flour works well here, if GF)
3 cups veggie stock or water (increase soy sauce by 1 additional tbsp. if not using stock)
1 cup precooked grain (wild rice or brown rice are excellent!)
In a stock pot, heat the oil under medium heat. Add the onion and cook until it begins to soften and become fragrant, about 3–5 minutes. Add the soy sauce and mushrooms and cook until mushrooms begin to soften and release juices, about 5–8 minutes, stirring often. Add the flour and 1/2 cup of the stock or water and cook until it begins to thicken, about 2 minutes. Add remaining stock and cook until heated through and mushrooms are tender, about 10 minutes. Using an immersion blender or a counter top blender, process 1/2 of the soup until creamy. Return to pot and mix to combine. Add the grain and cook until heated through, about 3 minutes.
Serve with crusty bread or salad or both. Or crackers. Whatever makes you happy.
Yields: 4 servings
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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