I'm staying with my son in the beautiful Eastern Townships of Quebec. It's fall, the leaves are scarlet, the temperatures are pleasant (although it does rain and blow at night).
My son and his buddies are mushroom savvy. This recipe is an adaptation from the Vita-Prep Cookbook (the Vita-Prep is the blender made by Vita-Mix for professional chefs.)
Ingredients:
1# (5 C.) Mushrooms, stems removed, and quartered (use fresh cremini, shitaki, etc.)
6 Tablespoons (T.) Butter or Virgin Coconut Oil
2 C. Carrots, chopped to 1"
2 C. Celery, chopped to 1"
2 C. Onion, chopped into 1" pieces
1 Clove Garlic
8 Cups Stock (your choice-- I use a vegetable stock)
3 T. Tomato Paste
Bouquet Garni (3 sprigs Parsley, 3 sprigs Thyme, 1 Bay Leaf -- see here)
Celtic Sea Salt to taste
Organic Apple Cider Vinegar to taste
Magnifique!
**it's a good idea to cook mushrooms, particularly button mushrooms, to destroy any toxins that are natural to the raw mushroom make-up.
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**The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. UNTIL DECEMBER 15, 2008, with each VitaMix purchase from this site, you could win a $50 Gift Card (shipping is free). To learn more about this contest and the amazing Whole Food Machine (10-Appliances-in-One), click here. The Vita-Prep mentioned above can also be purchased at this site if you are a professional (or aspiring) cook.
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**Mushroom photo is complements of Cegie at http://sxc.hu