I'm headed to the Mixed Conference tomorrow morning, a chance to reconnect with old and new bloggy besties. It's been a long while since I surrounded myself with blog friends, and I'm quite excited. Especially because the divine Helene Dujardin will be one of the teachers. I'd lick strawberry jam off a slice of bacon to do anything in the presence of Lady Dujardin. She's a damn talent, and I can't wait to get inspired by her inspiringness.
Before I leave, however, I wanted to share this absurdly easy recipe that I made in a vat and poured into my bathtub this week. A single pot was not enough, so we opted for the next size up. You'll want to, too. This shit is scrump.
It's also basically the easiest recipe ever. Light and creamy, with not a smidgen of the nasty stuff that canned Cream of Mushroom entails. Just garlic and a bit of almond milk and so many mushrooms, it'll make your cheeks pop.
And, in case you're wondering, cheek popping is supreme. You must aim for it nightly. This will get you there.
If you don't have a Vitamix or Blendtec. you might be able to use one of those weak, lameass blenders, but I don't reccomend it. Just bust for the hi-speed blender already, so you can make yourself a batch of damn soup without leaving chunks the size of newborns in it. Cheap blenders are lame. Save yourself.
The recipe below include details on how I got me batch all made. This recipe, however, is uber forgiving, so don't freak if you swap in hemp seed milk, or cream, or--idunno--bone broth and a sack of butter--instead of the almond milk. It's still going to turn out perfectly.
One swap you are not allowed to make--no olive oil is allowed swapped into this recipe. Coconut oil and avocado oil for cooking and blending. Truffle oil, if you desire, for drizzling. That's whatchyou got, girl. Don't mess.
Recipe below. Trip ahead. I adore you and will return soon with tales of the yonders.
And, oh. While you're at it, hit up Unomum Blog and check out the lastest. There's some seriously happenin' shit happening over thar.
PALEO CREAM OF MUSHROOM SOUP
5 cups baby bella mushrooms
1 cup veggie or beef broth
1 1/2 tablespoon chopped garlic
2-2 1/2 cups almond milk
2 tablespoons coconut or avocado oil
2 cups shitake mushrooms, sliced
2 tablespoons sliced almonds
salt and pepper
1. Pop mushrooms, broth, and 1 T. garlic in a big pot. Cover and simmer 15 minutes.
2. Pour the pot stuffs into a Vitamix. Blend with almond milk. Leave covered.
3. In a skillet, heat coconut oil over crazy high hot.
4. Throw shitakes and 1/2 T. garlic. Stirfry until they golden browny.
5. Toss in almonds. Salt and pepper wicked lots.
6. Serve hot soup topped with crispy shitakes. Be rad.