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Sunday, May 29, 2011

The magic mushroom and almond soup (with lemon balm melissa) (vegan)


This is a soup we have been planning for a long time. The name "magic soup" belongs to the original blog post that inspired our adaptation of it, which you can read here. Perhaps we wouldn't call it quite magical, but the taste combination was definitely very interesting, especially in our version, twinked a bit with more mushrooms and fresh melissa (lemon balm). 
Enjoy it warm and don't puree it all the way - it's more interesting a bit chunky and with occasional almond crunches. :)



Ingredients (serves 4):

  • 3 potatoes
  • 1 small white onion
  • 1 garlic clove
  • 20 champignon mushrooms
  • 5 giant portobello mushrooms
  • a lot of various dried herbs, about 1 tablespoon of each
  • 100 g raw almonds
  • 1 handful of lemon melissa
  • salt to taste (don't season it with pepper, just enjoy the taste as it is in this case)


Peel the potatoes, garlic clove and onion, cut them into chunks and place them in a pot.

Add the herbs, salt, about 750 ml water and the smaller mushrooms:

Keep peeling and adding the mushrooms until you're done with them all:

Boil the whole thing until everything (especially the potatoes) is softened. Then put everything in a blender and add the almonds:

Blend until almost smooth, then add the fresh lemon balm:

Blend again and you're read to transfer it to serving bowls. Decorate with a leaf or two of melissa and dig in! :)

2 comments:

  1. Thing I find most interesting about mushrooms is their underground connection to each other. Amazing!

    psilocybe cubensis syringe

    ReplyDelete
    Replies
    1. Yeah, you're right. :)
      I like your sense of poetry.
      M.

      Delete

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