Creamy Walnut-Mushroom Soup with Thyme
Mushroom soup in summer? Try this recipe and you'll be sold on the concept.
Ground walnuts provide a creamy, filling soup base that compliments the flavors of a marinated mushroom topping. This recipe, from Vegetarian Times, calls for easy-to-find cremeni mushrooms, but feel free to make the recipe with wild mushroom varieties from your local farmers market.
Topping
10 cremeni mushrooms, sliced 1/8 inch thick (2 cups)
1 Tbs Braggs Liquid Aminos
2 tsp fresh thyme leaves, plus more for garnish
Soup
1 cup raw walnuts (4 oz)
1/4 cup olive oil
1 clove garlic, minced (1 tsp)
1) To make topping, toss together all ingredients in bowl. Marinate 15 minutes, or up to 12 hrs.
2) To make soup, blend walnuts, oil, garlic and 2 3/4 cup water in blender until creamy. Season with salt and pepper if desired.
3) Ladle soup into bowls and garnish each serving with topping and thyme leaves.
Serves 4, Vegan, Gluten-Free, 30 minutes or less.
per 1-cup serving:
294 calories
5g protein
30g fat (3g saturated fat)
5g carb
0mg cholesterol
168mg sodium
2g fiber
1g sugars
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Tabouli
While this classic grain dish is traditionally made with #1-or-#2-size bulgur wheat, The Grit uses #3, a much larger grain. This makes for a distinctive version of tabouli, unusual but very enjoyable. Finely shredded ingredients in this recipe are best prepared with a shredding plate or blade in the food processor.
At The Grit, this salad is served on a bed of greens with their wonderful Lemon Tahini Dressing. (But any tahini-based dressing is fine and will work; I've also used miso-based dressings.)
2 cups (#3) bulgur wheat
1/3 cup freshly squeezed lemon juice
2 Tbsp rice wine vinegar
2 cups boiling water
1/4 cup finely shredded seedless cucumber
1/4 cup finely shredded red radish
1/4 cup finely shredded carrot
1 large punch fresh parsley, stems removed, finely minced
2 green onions (dark green parts only), finely minced
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cumin powder
1/4 tsp granulated garlic
In large bowl, combine bulgur wheat, lemon juice and vinegar. Add boiling water until just covered and let sit until water is fully absorbed and bulgur is tender to the bite (approx 30-45 minutes). Cool completely.
Add remaining ingredients and toss together until thoroughly mixed. Cover and refrigerate--chill well. Serve alone or over salad greens (my favorite way!).
6 servings. Vegan.
