Cream of Mushroom and Kohlrabi Soup

2 Comments

A handful of ingredients and a short cooking time is all it takes to whip up this creamy soup that’ll highlights the same creaminess found in our favourite condensed can.

kohlrabi and mushroom soup1

Cream of Mushroom and Kohlrabi Soup

6 large bulbs chopped kohlrabi (about 6 cups)
6 green onions, chopped and whites and greens divided
0.5oz (14g) dried mixed mushrooms
3/4 teaspoon (4mL) ground sage
1/2 teaspoon (3mL) fine sea salt, plus more to taste
2 3/4 cup (660mL) unsweetened nondairy milk
1 cup (240mL) water
1 tablespoon (15mL) extra-virgin olive oil
1 pound (454g) cremini mushrooms, sliced
3 tablespoons (45mL) finely chopped fresh sage
Fresh parsley, for garnish

Put the kohlrabi, the whites from the green onions, dried mushrooms, ground sage, and salt in a large pot. Top with the nondairy milk and water. Stir, and bring to a low boil over medium-high heat. Reduce to a simmer, cover, and cook until the kohlrabi is tender, about 20 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the green ends from the green onions and the fresh sage. Cook for 2 minutes, until fragrant. Sprinkle with salt to taste. Set aside until the kohlrabi is finished.

Once the kohlrabi is cooked through, use an immersion blender to purée the mixture into a soup, adding extra water if needed (if you don’t have an immersion blender, let the mixture cool slightly then purée in batches in a food processor). Once smooth, stir in mushroom mixture. Adjust for seasonings. Sprinkle with parsley before serving.

Cinnamon-Spiced Ice Syrup Milk

Leave a comment

I’ve posted about Ice Syrup before; it’s such a unique, Niagara-based flavor that’s made in the same technique as our amazing ice wine. You can get your hands on some from the site linked above, and once you do, don’t neglect it on your pancakes, either. If you’re in the mood for a non-coffee, non-tea warm winter drink, this is the one.

ice syrup milk

Cinnamon-Spiced Ice Syrup Milk

2 cups creamy unsweetened nondairy milk, such as So Delicious Coconut Milk
1/4 teaspoon cinnamon
2 teaspoons Ice Syrup
1/4 teaspoon vanilla extract

Put the nondairy milk and cinnamon a medium saucepan. Whisk to combine, then heat until steaming. Remove from heat and stir in the ice syrup and vanilla extract. Serve warm.

Creamy Roasted Parsnips and Fennel

2 Comments

Spicy parsnips and fragrant fennel bond in a creamy, not-too-rich sauce full of fresh sage flavor. The nuts add just the right amount of texture, in this easy and quick dish that can be adapted to your tastes. Try potatoes and rutabaga with rosemary for another variation. This recipe was also featured on the California Walnuts website.

parsnips and fennel 2

Creamy Roasted Parsnips and Fennel

3 tablespoons (45mL) extra-virgin olive oil, divided
1 pound (454g) parsnips, peeled and cut into 1/2-inch slices
1 large bulb fennel, cut into 3/4-inch slices
2 shallots, finely chopped
1 clove garlic, finely chopped
3 tablespoons (45mL) sweet rice flour (see Note)
2 cups (480mL) unsweetened nondairy coconut beverage, such as So Delicious
2 tablespoons (30mL) finely chopped fresh sage
1/2 teaspoon (3mL) freshly grated nutmeg
Sea or Himalayan salt to taste
Freshly ground pepper to taste
1/3 cup (80mL) finely chopped toasted hazelnuts, walnuts, or both

Preheat the oven to 425 degrees F. Have an 8-inch square glass dish or 9-inch deep dish pie dish ready. Toss the parsnips and fennel with 1 tablespoon (15mL) of the olive oil. Spread in a single layer on a baking sheet. Bake until just starting to brown on the edges, about 25 minutes.

While the vegetables are in the oven, put the remaining olive oil in a saucepan over medium-high heat. Add the shallots and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 1 3/4 cups (420mL) of the nondairy milk. Pour the remaining milk in a small bowl. Whisk in the flour until smooth. Once the mixture on the stovetop is steaming, slowly add in the flour mixture, a little at a time, whisking constantly, to create a smooth consistency. Add the sage, and nutmeg. Continue to whisk the mixture until it has thickened, about 2 minutes. Season with salt and pepper to taste. Set aside until the vegetables are finished baking.

Once the vegetables are finished, lower the oven temperature to 375 degrees F. Put them in the dish. Top with the sauce mixture. Sprinkle with the nuts. Bake for 25 to 30 minutes, until bubbling. Serve warm.

Note: Sweet rice flour leaves a smooth finish, perfect for sauces and gravies. It is also sold under the names “glutinous rice flour” and “mochiko”.