Soups

Cream of Mushroom Soup

You'll need:

1  Large Onion chopped

1  Large package of Mushrooms sliced and washed

2 cloves  Garlic minced

3  Large White Potatoes peeled and cubed

2 tbsp  Sherry Cooking Wine

1/2 cup  Red Cooking Wine

2 packages  Dry Onion Soup Mix

2 cups  Water

4 cups Coconut Milk

Salt and pepper 

Preparation:

In a large saucepan on medium heat add the onions with salt and pepper then cook until translucent. Add the mushrooms and garlic. Continue cooking until they begin to brown. Add the potatoes, sherry and red wine. Combine the onion soup mix with the water and mix well then add to the soup. Finally pour in the coconut milk. Cook on medium heat until the potatoes are soft. Let the soup simmer on low for at least 10 minutes so that those flavors have time to soak together. Season to your liking with salt and pepper. Enjoy!

Michelle Dack 

Corn Chowder

You'll need:

2 tbsp oil 

1 large onion chopped

2 cloves garlic minced

2 stalks celery thinly sliced

1.5 cups frozen corn thawed 

3 large potatoes peeled and cubed

4 cups coconut milk

3 squares of vegetarian boullion

1 cup  water

1 15 oz. can navy beans rinsed

1 cup  white wine

Salt and Pepper

In a large saucepan on medium heat add the oil, onion, garlic, celery and corn then cook until beginning to golden. Add the potatoes, boullion and water. Cook on medium heat until the potatoes are soft (about 25 mins). Blend the navy beans in a food processor with 1 tbsp oil and 2 tbsp water (enough to make a smooth texture). Add the bean paste with the wine and the coconut milk to the soup. Season with salt and pepper. Enjoy!
Michelle Dack