Vegan Pan Asian Mushroom Soup

This soup is all about the broth. Layers of flavor come together to create a complex broth in a relatively short amount of time.

It has a strong chinese influence, but it draws from various cultures.

It's great on its own and delicious over rice too. All the flavor is in that deep, dark, unctuous broth.

Ingredients
1 pint mushrooms, diced
5 cloves garlic, minced
1 large red bell pepper, diced
3/4 cup diced carrots
1 poblano pepper, diced
2 jalapeno peppers, minced
1 serrano pepper, minced
1 cup chopped kale
1 can kidney beans, rinsed
1 can black beans, rinsed

4 cups water
3 tbls olive oil
1 tbl horseradish, the one with just vinegar, no mayo
1 tbl soy sauce
2 tsps chinese mustard
2 tsps dill
2 tsps crushed pepper flakes
2 tsps celery seed
1 tsp coriander seed
1 tsp paprika
3 tsps salt
1 tsp black pepper

In a large stock pot cook down your mushrooms with 1 tsp salt. I used cremini mushrooms, but it's dealer's choice. When they start to take on a little color add olive oil. Give it a stir the add th…

Cilantro and Chipotle Chimichuri

I decided to try using chipotle as an ingredient. I've had it in hummus. I love chipotle hummus. So I got myself some goya chipotle. I also got some cilantro. I was thinking a more latin styled chimichuri was something fun to attempt.

I added the cilantro, some of the chipotle and its sauce, garlic, ginger, a little olive oil. Gave it all a buzz.

When I tasted it I was surprised... it wasn't all that flavorful.

So in went more chipotle. More cilantro. More of everything.

I tasted again and was pretty pleased... knowing the flavors tend to intensfiy after they've had a chance to sit and mingle.

I saved it in the fridge intending to return to it the next day. Which I did.

It was pretty intense. It went from quite mild to very strong. I put some on my salad and I was sweating bullets. Let me just say, I'm no stranger to heat, but Goya means business with their chipotles in adobo sauce. That is some intense stuff.

I don't know if it's just me, but I taste often and am always taken by surprise. I like to cook in advance. I rarely eat what I've made that day. And it always seems what was quite mild yesterday becomes quite potent by the next day. I try to keep that in mind, but it's difficult. Becuase the flavors seem to intensify not just a little bit, but a great deal.

Still, I enjoy some powerful heat on occasion. The more I ate my mixture, the more it grew on me. It was simple to make, but had a huge payoff in flavor.

Next blender experiment... dill and scallions.