Plant Based, Gluten Free – 4 Hearty Servings
The perfect meal for chilly autumn and winter evenings! Heart -warming and so soothing for the soul, satisfying in the belly, and fortifying health with an abundance of vitamins B, D, selenium and other nutrients that fortify the immune response. DELICIOUS!
Ingredients – Organic Where Possible
2 tsp extra virgin olive oil (or 6-8 tbsp vegetable stock for an oil-free version)
2 medium white or yellow onions, diced finely
3 large garlic cloves, minced
8 oz baby bella or cremini mushrooms, thinly sliced or chopped
8 oz shiitake or other hearty flavored mushrooms, thinly sliced or chopped
6 oz white wine
3 oz liquid amino acids or 1-2 tsp fermented miso paste for a stronger umami flavor and aroma
1 ½ tsp fresh minced or dried ground thyme
1 ½ tsp fresh minced or dried ground sage
4 tbsp unbleached brown rice flour, sprouted if available
6-7 cups vegetable stock
½ cup raw cashews, soaked for 1-2 hours and then drained and rinsed
Ground black or mixed peppercorns, to taste
Preparation – Approximately 40 Minutes
Blend the raw cashews with 2 cups of the vegetable stock and set aside.
In a large saucepan or Dutch oven, heat the oil or vegetable stock. Add the onions and garlic along with ground black peppercorns.
Sauté over medium-high heat, stirring frequently, until the onions turn translucent but do not brown. Stir in the mushrooms and the thyme.
As the mushrooms soften, stir in the white wine and liquid amino acids or fermented miso paste. Sauté the mushrooms until they are tender, about 5-8 minutes.
Stir in the sage, then stir in the brown flour. Mix well and let the floured mixture cook for a couple of minutes, stirring frequently to let it cook evenly.
Add 2 cups of the vegetable stock, stirring vigorously to prevent any lumps from forming.
Stir in 2 more cups of stock.
When the mixture comes to a boil, stir in the blended cashew milk.
Once the soup comes to a boil again, you can thin out with more stock to get it to the consistency you like. Taste and mix in more pepper or other spices to enhance flavors.
Pour 1/3 to ½ of the soup into a blender and blend until smooth and creamy.
Stir this into the soup pot.
Serve very warm, complemented with your favorite side of cooked or raw greens and vegetables.
From the kitchen of Debra Lin Allen, founder/director of Chi Wellness, The Center of Qigong. For more information, contact Debra at 720-427-0406 or [email protected]