Tag Archives: potato

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?”

“Nope.”

“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

Notes:

  • 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

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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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Beet and Potato Salad (Salade Russe)

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

This salad brings back so many memories for me…

My Mom and Dad entertained a lot. As soon as the last guest would leave, my sisters and I would bee-line to the kitchen. Like a production line, we’d empty out the fridge of all of the “party” food, rip the plastic wrap off of everything and sit around the table noshing. I have no idea how this routine ever began, but I so enjoyed it. I was really little, but I do know, that the Salade Russe was always my most favorite post-party-midnight-snack. My Mom made this often when she entertained. I remember it being on every holiday table my entire life.

Let’s address the white pink elephant in the room, shall we? As I photographed this, I kept wondering what you’d think of a pink potato salad. I get it. It’s odd. Truly, this is incredibly delicious. So much so, that I will confess, I ate so much of it after setting up my photo shoot…then rushed to get it done so I could eat some more. And…really, with spring and Easter celebrations around the corner, wouldn’t this be the perfect shade of pink? *wink-wink*

Salade Russe or Russian Salad has so many variations. Some include beets, but the original did not. You may never find two identical recipes. They can include any combination of vegetables and some even include pickles and meats. Its roots date back to the 1800′s, created by a famous chef in Moscow. It is actually a very popular salad in most of Europe. In the United States, traditional potato salad is commonplace, this version…not so much. Let’s change that.

I’ve lightened up my Mom’s recipe. In place of mayonnaise, I use a nice thick Greek yogurt. I do add a smidgen of mayo just for a bit of flavor, but you can certainly leave it out. Traditional Salade Russe is made with vinegar and a bit of mustard. I love the freshness of lemon instead. It adds a nice brightness that you can’t get from the vinegar.

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

Beet and Potato Salad (Salade Russe)

1 lb. russet potatoes (about 2 large), cut into 1/2 inch dice
1/2 C. frozen peas, thawed in a colander
1/2 small red onion, finely diced
1/2 C. celery heart with leaves, finely sliced
1 large carrot, finely diced
8 oz. roasted beets (about 3 beets), cut into 1/2 inch dice
3 T. fresh flat leaf parsley, finely chopped
1/4 C. non fat plain Greek yogurt
1 T. mayonnaise
3 T. extra virgin olive oil
2 T. fresh lemon juice
1 t. sea salt
1/2 t. black pepper

In a medium saucepan, add the cubes of potato and cover with water to an inch above the potatoes. Add a bit of sea salt to the water. Place the pan on high heat on the stove and bring to a rapid boil, stirring occasionally. Once the water boils, the potatoes will cook quickly, in about 2 to 3 minutes (or longer if the cubes are larger). Test by sticking a fork in the center of a cube. If it splits, it’s done. Immediately, remove from the heat and drain in a colander. Rinse the potatoes gently with cold water to stop the cooking. Set colander of potatoes aside.

Once you are done chopping all of your vegetables, whisk to combine the yogurt, mayonnaise, olive oil, lemon juice, salt and pepper in a large bowl. Add the chopped vegetables and the potatoes to the bowl. Gently, using a rubber spatula, fold to combine all of the ingredients. Chill in the fridge for several hours before serving.

Serves 6

    Notes:

  • This salad is even better the next day and the color deepens as well. Just give it a nice toss before serving.
  • For entertaining a larger crowd, feel free to double this recipe.
  • You can roast your own beets or look for pre-cooked beets packaged in the produce section.

 

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish