Saturday, February 2, 2013

Cream of Mushroom & Leek Soup with Cashew Miso

Cream of ____ soups don't have to have cream in them to get that same lusciously smooth texture and flavor. In fact, there are many ways to make cream soups using vegetables and grains already in your house. Potatoes for starters are a great component to use but oats also work. Cooking down some starchy russet potatoes in this mushroom and leek soup before pureeing it will yield a perfectly smooth mouth feel and a hearty taste.

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Velvety smooth cream of mushroom soup with leeks and russet potatoes, thyme and a dollop of cashew miso cream.

Cream of Mushroom  & Leek Soup
serves 3
2 tbl extra virgin olive oil
1 lb russet potatoes, peeled, small dice
1 lb leeks, stalk only, small dice
2 tsp dried thyme
salt and pepper
5oz mixed mushrooms, roughly chopped (I  recommend any kind except button mushrooms, they don't have much flavor)
2 tbl white wine vinegar
3 cups vegetable broth

In a large stock pot, saute the potatoes and leek in olive oil until the vegetables start to become tender, 7 minutes. Add the thyme and season with salt and pepper. Add the mushrooms and vinegar and cook 5 minutes more. Add the broth and scrape the bits off the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 20 minutes until everything in very tender. Transfer to a blender and blend until silky smooth. You might have to add a bit of broth if your blender is having a hard time. Taste and season with salt and pepper.
Garnish with a dollop of cashew miso.

Cashew Miso
1/2 cup raw cashews (soaked for at least 2 hours if you don't have a high powered blender)
3 tbl water
2 tbl white miso
2 tbl extra virgin olive oil
2 tsp dijon mustard
1 tsp maple syrup
pinch of sea salt

Combine all of the ingredients in a blender and process for 3-4 minutes until thick and creamy.

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