To celebrate the First Day of Fall, I wanted something … delicious and autumn-y.
Here in South Florida, we don’t experience the weather changes or leaf transitions so FOOD is what makes fall for me.
As I was browsing the October 2011 Vegetarian Times, I encountered the recipe for Autumn Mushroom Soup with Cognac. Perfect! Even better, this is a 30 minutes or less recipe and I confirm that is was simple to whip up and sensational as a soup! The hardest part for me was chopping all the mushrooms in my little chopper – I think a Big Girl Food Processor should be on my Santa list.
This is the first time that I have used Almond Milk in a soup and I am a convert now. Slowly, almond milk is becoming more and more a part of my daily life with coffee and cereal so I loved that it tasted wonderful in the soup! The addition of the almond milk also makes this not just 100% vegetarian but vegan as well.
While the preparation may be simple, the presentation and taste is complex and would hold up delightfully on a holiday table!
What are you cooking for the First Day of Fall?
- 2 lb. sliced white or button mushrooms
- 2 Tbs. butter
- 2 large leeks, light green and white parts thinly sliced (2 cups)
- 2 cloves garlic, peeled and thinly sliced
- 1 tsp. finely chopped thyme leaves
- ¼ cup cognac
- 31/2 cups low-sodium vegetable broth
- 1 cup almond milk
- ¼ cup chopped parsley, for sprinkling
- | Pulse mushrooms in food processor in batches, until finely chopped.
- | Heat butter in large pot over medium heat. Add leeks, and sprinkle with salt, if desired. Cover, and cook 5 minutes, or until leeks are softened, stirring occasionally. Increase heat to medium-high, stir in garlic and thyme, and cook 1 minute more, or until fragrant. Deglaze pan with cognac, and cook 1 minute, or until liquid has evaporated. Stir in mushrooms, cover pot, and cook 5 minutes; then uncover and cook 5 to 7 minutes more, or until most liquid has evaporated and mushrooms begin to brown.
- | Stir in broth, and bring to a simmer. Add almond milk, and purée with immersion blender until smooth. Serve hot, sprinkled with parsley.