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…

More Vegetarian Blender Magic

Since getting a blender for a Christmas present I've been experimenting heavily with purees. I make all manner of toppings for my salads and other foods. My latest effort was quite successful if I do say so myself.

I kinda took a hint from an episode of "Chopped" and cooked some of the ingredients before adding them to my blender. Actually a lot of the components took cooking, but it turned out great.

I made an onion broth. I also sauteed some kale, broccoli and garlic. There were a few other things added too.

Onion Broth Ingredients:
Skins from one medium sweet onion
3 cloves broken garlic
1/4 cup dry white wine
1 pat butter
1/4 tsp coriander
2 tsps soy sauce
2 green tea bags
1 tbl sriracha
1 cup water
1/2 tsp salt
Several turns fresh cracked black pepper

Bring all ingredient to a boil and then simmer over low heat for 15 minutes. Use a tongs to squeeze and remove tea bags. Continue to simmer 5-10 more minutes or until the broth is dark and rich. Again use your tongs to discard the onion skins. Add the broth to your blender.


In a separate frying pan saute in a dash of olive oil  1/2 cup chopped kale, 1/4 cup chopped broccoli and several cloves of chopped garlic. When kale and broccoli are bright green and garlic is aromatic add to blender.

Add 1/4 tsp cumin, 2 tsps olive oil, 1/2 tsp paprika. 1/4 tsp cayenne. 2 tbls sriracha. 1 tbl cream cheese.

Puree.

Let cool and enjoy right away or let sit in the fridge for a few hours to intensify the flavors.