Recipes, Soups

Creamy Mushroom Soup

A rich, delicious, hearty soup for cold winter days.

The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!

What makes this mushroom soup so good?

The additional flavors of:

Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.

Shallots– I LOVE including these in this soup , as the flavor really shines. 

Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!

Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.

If using a RED, I recommend a Scout and Cellar Gallivant Cabernet Sauvignon, or Fieldhouse Pinot Noir.

For WHITE I love Scout and Cellar Che Fico Pinot Grigio or TangoTango Sauv Blanc.

Ingredients

  • 1 1/2 lbs Portobello mushrooms, chopped
  • 1 cup red wine
  • 1 tbsp extra virgin olive oil
  • 1/2 cup shallots, chopped
  • 3 cloves garlic, chopped
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 quart low-sodium vegetable broth
  • 1 14 oz can full-fat, unsweetened coconut milk

Toppings:

  • 1 pint cremini mushrooms – for a crispy topping
  • 1/4 cup water
  • 1 tbsp. extra virgin olive oil
  • microgreens as garnishment (I used sweet basil microgreens)

Instructions 

Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off.  About 6-8 minutes. 

While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.

Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.

Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.

While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces. 

Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.

Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.

Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.

Recipes, Soups

Keto Friendly Stuffed Pepper Soup

This Keto Friendly soup is made with basic ingredients like ground sausage, peppers, tomatoes and cauliflower rice. It’s a delicious soup everyone will love!

Keto stuffed pepper soup is packed with veggies and flavor plus it’s ready in 30 minutes! 

When you’re craving stuffed peppers but don’t want all the work of making them, this easy stuffed pepper soup recipe is your answer! It’s hearty, full of vegetables, and a cozy meal for cool nights.

Ingredients

  • 1 tbsp Olive oil
  • 1 medium yellow onion, diced
  • 2 cloves Garlic (minced)
  • 1 lb Ground Italian sausage 
  • 3 medium Bell peppers (diced)
  • 1 14.5-oz cans Diced tomatoes with green chiles (with liquid, do not drain)
  • 1 14.5-oz cans Diced tomatoes with basil, oregano & garlic (with liquid, do not drain)
  • 1 29-oz can Tomato sauce
  • 4 cups Beef broth
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • ¼ cup red wine such as Scout and Cellar Bookbinder Apprentice Red Wine
  • 1 tbsp sugar
  • Salt & Pepper to taste
  • 12 oz Cauliflower rice (fresh or frozen) or white rice

Instructions

Heat olive oil in a dutch oven over medium-high heat, until shimmering. 

Add the ground beef. Cook, breaking up with a spatula, for 8-10 minutes, until browned. Remove meat from the pot, adn set aside. 

Wipe the pot with a paper towel and add olive oil. 

Add the onion and minced garlic and saute for about a minute, until fragrant. Then add the paprika and red pepper flakes, stir and saute for another minute. 

Add the bell peppers and saute for about a minute, until fragrant.

Add sausage, diced tomatoes, tomato sauce, broth and Italian seasoning. Bring to a boil.

Add the red wine and sugar, stirt. 

Reduce heat and simmer for about 10-15 minutes, until the peppers are tender.

Add the cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is tender.

Add salt and pepper to taste.

Recipes, Soups

Thai Crispy Tofu Soup

The broth is simmered with ginger and lemongrass and topped with crispy tofu, peanuts, scallions and cilantro.

This flavorful and versatile soup is inspired by some of my favorite Thai flavors – ginger & lemongrass with coconut milk and crispy pan-fried tofu. If you are not a coconut milk fan, use a one cup of heavy cream or not a tofu fan, use cooked chicken chunks. Either way this soup is so cozy, comforting and fragrant and it comes together incredibly quickly. 

The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy coconut milk. The crispy tofu, wild rice, and herbs make it a delicious meal that gets even better as the flavors mingle together overnight. Just remember the rice will soak up some of the broth in the frig, so keep the cooked rice in a separate container.

Where can I find fresh lemongrass?
I have actually been able to find it at Publix or my favorite market in Tampa, Sanwa. Lemongrass is usually near the fresh herbs. You can also look at an Asian market. But don’t worry if you can not find it, you can always use the zest of one lemon. 

I love adding toppings to each bowl of soup! In this recipe, I added chopped peanuts for a little crunch, scallions and cilantro. 

Can’t wait for you guys to try it!

Ingredients

  • 2 teaspoon coconut oil, divided
  • 1 package of extra firm tofu or 1 lb. chicken breast, diced
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and chopped 
  • 1 bunch scallions, chopped and divided into two piles
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
  • 3 cups vegetable broth or water
  • 1 can full fat coconut milk or heavy cream
  • zest and juice on 1 lime

Toppings

  • Cilantro
  • Peanuts
  • 4 cups cooked wild or white rice

Instructions:

Cut tofu into cubes and place them in a medium sized bowl. If using chicken, dice. 

Whisk soy sauce, honey, and sesame oil together in a small bowl. 

In a large dutch oven or soup pot heat 1 teaspoon coconut oil over medium heat. 

Pour soy sauce mixture over cubed tofu, or chicken  and toss to make sure each piece is evenly coated. 

Add tofu/chicken to the hot pan and brown on all sides, about 15 minutes. 

Remove the tofu/chicken from the pan and set aside.

Heat the remaining 1 teaspoon coconut oil. 

Add onion and carrot and cook until soft and fragrant. 

Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. 

Add the broth and coconut milk and bring the mixture to a boil. 

Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from the pan and toss it. 

Season the soup broth with salt and pepper to taste and add the lime zest and juice. 

Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu/chicken, scallions, cilantro, and peanuts.