Saturday, October 29, 2011

Radical Cooking - Mushroom and Healthy Grains Soup

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com



Baby, it's cold outside.....


It's snowing here in Virginia and it's October!!!  We never get much snow until February.


(What happened to global warming????)


When it's cold outside, you need hot, home made soup to warm your insides.


But if you think home made soup is hard to make or too time consuming, this radical little recipe will have you cuddling by the fire faster than you open a can.


Not only will you have a better quality soup but you'll save a bundle of money, fat and calories!!  


Let's get into the kitchen!


Mushroom and Healthy Grains Soup
An updated version of mushroom barley soup.
Baby Bella mushrooms yield a rich taste. 

Makes about 4 (1 cup) servings
Vegan

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1/4 cup of your favorite whole, healthy grain (like brown rice, barley, quinoa or a blend)
5 1/2 cups water
1 tablespoon olive oil 
1 large clove garlic (finely minced)
Pinch black pepper
1 small onion (chopped - about 1/2 cup)
8 oz fresh mushrooms (Baby Bella or your favorite kind)
2 tablespoons soy sauce or Bragg's Aminos (unfermented, lower salt, soy type sauce)
2 tablespoons sherry (any type)
Salt to taste (optional) 

Put the grain into a strainer and rinse under tepid, running tap water. Drain and put into a medium sauce pan. Add water. Cover pot. Bring to a boil on high.  Reduce heat to simmer.


Cook, covered, until grains are soft. (About 20 minutes but check the package for specific cooking time.) You should still have water in the pot.  Do not drain. 

Meanwhile, put the oil into a large skillet.  Add garlic, pepper and onions.  Cook, uncovered, over low heat (stirring occasionally) until onions are soft and translucent - about 7 minutes.  Do not brown.

While the onions are cooking, twist the stems off the mushrooms and chop.  Cut the caps into 1/8 inch slices. 


When the onions are done, add the chopped stems and sliced caps to the cooked onions. Toss to coat.  Cook the mixture, stirring occasionally, until the mushroom slices are limp and liquid starts to come out - about 5 minutes depending on the type of mushroom you've used. 

Add the mushroom mixture (including any juice) to the pot of cooked grains and water.  


Stir in soy sauce or Bragg's Aminos and sherry.  


Simmer, partially covered, 20 minutes. 


Taste and correct seasoning with additional salt, if desired.

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Bonus

Warm and Cozy Easy Fireside Menu 
Mushroom and Healthy Grains Soup
Crusty bread with sharp cheese and green grapes
Your favorite white Virginia wine 
Sliced autumn apples with wild honey and walnuts
Cafe mocha

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