Re: Cream of Mushroom soup

[Guest guest]

Thanks for sharing this - I added it to the "Links" page (in the Recipe Folder)Isn't it awesome that we can turn a soup into a "cream" of… with a hand full of almonds (or especially creamy is cashews)!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Dec 30, 2011, at 10:02 AM, tmsj@... wrote:

I've been making the following "cream" of mushroom soup. Ever since I made the "Celery & Almond Soup" recipe from the cookbook, I had been fantasizing about this and it came out even better than I imagined:Ingredients:- small container of shitake mushrooms - two handfuls of almonds- 1/4 cup of mirin- 2 tbsp of soy sauce- water- peeled ginger- A few slices of onion- splash of olive oil- thymeI sauteed the onion in the olive oil. Then feeling bad about wasting an entire pan for so little onion, I threw in the cleaned mushrooms and some of the ginger.I blanched the almonds. (Boil water, toss almonds in for exactly one minute, rinse under cold water and pop them out of their skins. Toss the skin and keep the almonds)I set aside a few mushrooms to use as a garnish and put everything else into the blender, including about three cups of water.Turn the Vitamix on and quickly raise it to "high". In a few minutes, you wind up with a hot, rich, creamy mushroom soup! Garnish with the mushrooms.