This weekend I made a couple soups I thought I would share. The first soup I've posted before, which of course is one of my favs! Ani Phyo's "Raw Sweet Corn and Cashew Chowder," you can check my previous post on it here. I thought I would share the recipe, but I actually found it on Food & Wine. It also gives you the nutritional information, which is always nice.
It really is a never fail soup recipe and the best part is how fast I can make it. Plus cilantro as the garnish of this soup is so refreshing, so if you have it on hand, use it! I didn't have any on hand this time around, but I did add some cayenne powder and a splash of olive oil. It's a nice option if you want a little heat.
The other soup I made was "Kreme of Mushroom Soup" by Rod Rotondi. I will admit I'm not a huge mushroom soup fan. I usually find that mushrooms can make a meal very rich and my stomach cannot handle it. This recipe, although mushroom rich, I was able to digest and handle without the stomach ache. It was nice, since I do enjoy mushrooms.
Serves 8-10 (I cut this recipe in half)
1/2 cup soaked cashews
2 cups soaked almonds
2 cups water
2/3 cup nama shoyu(substitute tamari or 1/2 cup miso past to make gluten free)
4 cups of fresh button mushrooms
2 medium cloves of garlic
Hot water for heating
Put the nuts and 2 cups of water in a blender and blend until smooth. Add the nama shoyu, mushrooms, garlic and blend. Before serving, heat the soup by stirring in very hot water in a 1 to 1 ratio of hot water to soup. The soup should be thick and creamy.
For the garnish I made my homemade marinated mushrooms recipe. This is a versatile recipe, just think about adding it to soups, pastas or on burgers. YUM!
Maggie's Marinated Mushrooms
4-6 Crimini Mushrooms (sliced thinly)
1 small clove of garlic (cut into small pieces)
1 tsp Namu Shoyu
Sprinkle of pepper
Place everything into a bowl and mix. Refrigerate for 30 minutes or longer depending on your taste. Then place in the dehydrator on low for 30mins or so. They will still be soft, but able to hold onto the garlic and seasonings. I found this step works well especially if your using the mushrooms for soup garnish :)