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:
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
Michelle Dack
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ReplyDeleteI will be making tones of that mushroom soup....hummy goodness....Thanks Michelle!
ReplyDeleteCaro