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Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

Mushroom and Wild Rice Soup

You know that moment when you create something so wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.

Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.

“Did you put cream in this?”


“Well, what makes it so creamy?”

“I’m not telling you.”

Eyes rolled back…again.

My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.

We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!

Take a peek at another surprise I have for you below. Now, you can make this for yourself and see what your family thinks!

Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

Mushroom and Wild Rice Soup

2 tablespoons butter
1 tablespoons olive oil
10 ounces mushrooms, thinly sliced (I use baby bella)
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 to 3 cloves garlic, minced
1/4 cup marsala (you can substitute with white wine)
1 medium russet potato, peeled and diced
2 tablespoons all purpose flour
4 sprigs fresh thyme
1 small bay leaf
6 cups vegetable or chicken broth
3/4 cup uncooked wild rice (see Notes)
12 ounce package Mori-Nu Soft Silken tofu

Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.

Add the olive oil to the pan along with the onions, celery and carrots. Cook until the onions are softened. Add the garlic and cook for just one more minute. Add the flour and stir to coat the vegetables. Add the marsala or white wine and reduce evaporated completely. Add the broth, potato, thyme, bay leaf, mushrooms and the wild rice (see Notes about the rice) to the pot. Bring the soup to a boil then immediately reduce to a simmer. Cover the pot and simmer on low for 30 minutes.

In a blender or in a measuring cup if using an immersion blender, blend the tofu until smooth and creamy. Once the soup is done, remove the pot from the heat and stir the tofu into the soup until blended.

Serves 6


  • I use a wild rice that has been cracked so that it will cook a bit quicker. If you can’t find a quicker cooking wild rice, use precooked wild rice and add it at the last five minutes of cooking time.
  • To keep this vegan, omit the butter and use 2 tablespoons of olive oil and use vegetable broth.
  • To keep this gluten-free, omit the flour completely. The soup will still be creamy and delicious.

Mushroom and Wild Rice Soup | @tasteLUVnourish | #soup #healthy #mushrooms

You can enter to win a $100 Visa Gift card, a Mori-Nu tofu cook book and six packages of Mori-Nu tofu! Enter now until November 4, 2014.

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This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.

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Coq au Vin Blanc

Coq au Vin Blanc | @tasteLUVnourish | #coqauvin #chicken #whitewine #stew #comfortfood

If you asked me to name a dish I’d eat over and over again…it would be this one. Not only for the reasons you may assume. This incredibly warming meal is like a delicious hug in bowl and when the weather turns cool, it makes the entire house smell like home. But, what I also look forward to, is the process of cooking this meal. Each step gives such satisfaction, from the browning bits of fragrant pancetta to the golden crisp skin of the chicken and the fruity aroma of the wine.

Coq au vin is a very homey traditional braised chicken, usually made with red wine. I do love that recipe, but to be honest, I love this one more. The white wine is less overpowering and doesn’t affect the color of the chicken. I also use pancetta instead of bacon. Bacon in the US is very smokey and I do love that, but not in coq au vin. I think the smokiness takes over. I love the way pancetta lends great flavor, but stays in the background.

This, to me, is a wonderful weekend meal, when you have time to enjoy putting it together. It also makes a nice meal for entertaining. I tend to make this our Sunday dinner an awful lot. Leftovers warm up perfectly for another night during the week.

Coq au Vin Blanc | @tasteLUVnourish | #coqauvin #chicken #whitewine #stew #comfortfood

Coq au Vin Blanc

4 ounces pancetta, finely diced
2 tablespoons olive oil
1 whole chicken (about 4 to 5 pounds), cut into pieces
kosher salt
freshly ground black pepper
16 ounces white button mushrooms (or your favorite variety), sliced
1 large shallot, finely diced
10 ounces pearl onions, peeled (see Notes)
1 stalk celery, sliced
2 medium carrots, sliced
3 cloves garlic, minced
2 tablespoons all purpose flour
1 bottle dry white wine
1/2 cup chicken or vegetable broth
5 to 6 sprigs fresh thyme
1 bay leaf
5 to 6 sprigs fresh parsley

In a large Dutch oven over medium high heat, cook the pancetta bits until golden and a bit crisp. Remove them, using a slotted spoon and set them aside on a small dish.

Add a bit of olive oil to the pot. Salt and pepper the chicken pieces and brown them on both sides, about 3 to 4 minutes per side, in small batches. Put the pieces aside in a large dish as you work.

Preheat your oven to 350 degrees.

Add the mushrooms to the pot, continuing on medium high heat. If you need to, add just a smidgen of oil. Brown the mushrooms until they are a deep golden brown. This will give your dish great flavor. They will release some water during the process, but keep them going and do not add any salt at this stage. They’ll begin to dry up and get brown and delicious. Once they are, add the shallot, pearl onions, celery and carrot. Continue cooking until the shallots soften. Add the garlic and cook for just a minute. Add the flour and stir to coat all of the vegetables.

Pour in the bottle of wine. Bring the wine to a light simmer and add the chicken broth, thyme sprigs, bay leaf and about 4 sprigs of the parsley along with the pancetta and chicken.

Cover the pot and place it in the oven for 1 1/2 to 1 hour and 45 minutes or until the chicken is tender.

Sprinkle the remaining leaves of parsley over the top and serve with mashed or smashed potatoes.

Serves 8


  • You can save some money by buying a whole chicken and cutting it up yourself. I like to do that, but in a pinch, you can certainly find one already cut.
  • Fresh pearl onions are a bit time consuming to peel yourself, so feel free to use the frozen ones. Just give them a thaw in a sieve before using. A trick to peeling the fresh onions yourself, is to drop them into a pot of boiling water for just about thirty seconds. Lift them out with a slotted spoon and the peels will pop off much easier.

    Coq au Vin Blanc | @tasteLUVnourish | #coqauvin #chicken #whitewine #stew #comfortfood