Creamy Morel Soup
Morels are as delicious as they are dear in price, so you might want to start by experimenting with other mushroom varieties. The exotic varieties are common enough in Canada and carry both good nutrition and a broad range of flavours and textures.
1 lb (450 g) fresh morel mushrooms, rinsed
1/2 cup (125 mL) butter
1 small onion, finely diced
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup (125 mL) flour
8 cups (2 L) chicken or vegetable stock
1 bay leaf
3 sprigs fresh thyme
1 cup (250 mL) whipping cream
Pinch mace or nutmeg
Salt and pepper, to taste
Clean and halve the large mushrooms and set aside. In a saucepot, melt the butter, add the vegetables, and saut until fragrant (about 1 to 2 minutes). Stir in the flour and blend to combine. Slowly mix in the cold stock and stir until smooth and simmering; add the herbs. Allow to simmer for 15 to 20 minutes, stirring occasionally. Stir in whipping cream and season with a pinch of fresh mace or nutmeg and salt and pepper. Before serving, remove the whole herbs. May be served with a sprinkle of porcini powder or truffle oil.
Serves 6.
source: "Emerald Lake Lodge", alive #305, March 2008
Creamy Morel Soup
Directions
READ THIS NEXT
SEE MORE »
Coconut Mango Panna Cotta
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
Carrot, Radish, and Beet Salad with Apricot Vinaigrette
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
Forbidden Rice Salad with Curry Tofu
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Quinoa Taco Salad
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.