Rich Chanterelle Soup

You don’t come across a good load of Chanterelle Mushrooms that often, so when you do–you’ve just got to indulge!! The delicate & delicious taste of chanterelles combined with saffron, sherry, cream & parmesan makes this soup a true treat!

You will have to adjust the volume, depending on how many mushrooms you have–I got lucky with a treasure trove and made a large pot to share with the picker…

In a soup pot, sweat some CHOPPED GARLIC & MINCED SWEET ONION in some OLIVE OIL & BUTTER, a VEG BROTH CUBE, SALT & PEPPER

lightly brown your CHOPPED CHANTERELL MUSHROOMS in a few tbsps of BUTTER in separate frying pan…add this to the stock pot (include the butter drippings)

Add a pinch or two of SAFFRON

shake a jar with MILK & FLOUR (eg: cup of milk + 4tbsp of flour) add it to the soup pot,
Add HEAVY CREAM
Add WATER (this will make the soup cool and allow for the eggs to be introduced)
Add WISKED EGGS with PARMESAN CHEESE
Blend well with immersion blender
finish with SHERRY to taste
adjust seasoning

eat up, don’t count calories…this is forest gold!!

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Asian Vegetarian Dumplings & Dip sauce

We call this dumpling-satsang–spending the evening with young yogis, Sarah, Mandy & Jody making dumplings, listening to chant and chatting!

DUMPLINGS: (for more photos see our facebook link–soon…)

Buy pre-made dumpling wrappers at Asian food store made with flour, water, egg and little else.(not wonton wrappers)

Make a slaw of shredded cabbage, broccoli slaw, carrots, and a substantial amount of finely chopped green onions & substantial amount of chopped cilantro into a big bowl.

In frying pan simmer in order:
finely chopped/minced ginger and garlic in grapeseed or peanut oil; after 3-4 minutes
add finely diced mushroom (king oyster, crimini, whatever…) after they cook down 4-6 minutes
add combination of any: finely diced (or shredded) -tofu, -red peppers, -sweet peas or frozen peas; when softened ,
add cabbage slaw mix, after it wilts add, salt & pepper—-stir until wilted and remove from heat

fill dumplings by holding wrapper, smoothing water on half the lip, placing a large tablespoon of filling in center and pinching together the dry lip to the moist one, lay out finished ones on cutting board, place cutting board in freezer for a couple of hours then bag up your frozen dumplings for the future.

Cook from frozen by simmering gently in small amount of cooking oil (grapeseed or peanut) till both sides are crispy.

Serve with DIP SAUCE, combine to your liking:

balsamic vinegar, chili oil, sweet thai chili sauce & soya sauce (getting a nice balance of a sweet & sour, spicy, salty taste)

Serve with side of sliced avocados on top of brown basmati, drizzled with the same dip sauce and sprinkled with multi-colored sesame seeds (white, toasted, black)