Dairy-free Cream of Mushroom Soup (vegan alternatives)

WINNER of the least photogenic food ever!

Is there anything better than cream of mushroom soup? My mom was a big fan of condensed cream of mushroom soup. Like boxes of cans in the basement before Costco existed, even though everything else she made was made from scratch. Look up "canned cream of mushroom soup with chicken recipes" online. That's just one taste of my childhood.

Seeing as it's mid-April and winter still doesn't want to leave us here in Toronto, I find myself craving cream of mushroom soup. But they don't sell ready-made dairy-free cream of mushroom soup at my usual grocery store. I'm not entirely sure they sell it anywhere. Which means that I'm going to spend the better part of an hour making it. I don't really truly remember what canned chicken soup tastes like exactly, but I know that this version has a stronger mushroom flavour and doesn't have that particular sweetness that real dairy tends to have when cooked. But frankly, that sweetness isn't worth a two-day tummy ache, so here we are.

Ingredients

• About 1 tbsp cooking oil
• 1 medium yellow onion, diced
• 1 garlic head
• 250g sliced white button mushrooms
• 250g sliced cremini mushrooms
• 1 can coconut milk
• 2 cups chicken stock (or veggie stock)
• 3 tbsp butter (or vegan butter)
• 3 tbsp flour
• 1/2 tsp dried thyme
• 1.5 tsp salt, more to taste

Let's do it!

1. Turn on the toaster oven to bake mode and set at 400ºF. Cut the top off the garlic head, drizzle some olive oil over it and wrap up in foil. Throw that in the toaster oven until your kitchen starts smelling super good. About 20 minutes.
2. In a medium sized soup pot, heat up the oil on medium. Add diced onions and sauté until translucent. About 3 minutes.
3. Throw in the mushrooms and stir until the mushrooms have reduced their size by half and let out a good amount of tasty mushroom juice. This took maybe 10 minutes which I mostly spent playing around on my computer and only stirring the mushrooms every couple of minutes. Use your ears, people. If the frying gets louder, that means you're losing liquid. Which means things are going to start burning!
4. Take out half the onions and mushrooms and put them in a blender with the coconut milk. My coconut milk was separated, so the water went into the blender and the cream/fat went into the pot. 
5. Squeeze out the roasted garlic from the skin (careful! It's hot!) and add to the blender. Liquify it all!
6. Add this back to the pot along with half the chicken stock and thyme. Keep this at a low simmer with the lid on.
7. Now to make a roux to thicken the soup up and add some extra rich, fatty flavour. Heat up the butter and flour on medium in a separate small pot. Keep stirring and moving it around so it doesn't burn, breaking it up as it turns into a big ball. Once the mixture turns golden and starts to smell a little toasty, slowly pour in the stock while stirring quickly to break up any clumps.
8. Add this mixture to the soup and bring to a boil for at least a couple of minutes. Add salt to taste.

Laksa - seafood noodle soup

Sometimes my cravings get so overwhelming that I end up spending way too much time and effort on satisfying them. Enter laksa, a deliciously fishy, rich and spicy noodle soup I first tried in an Asian food court in Markham, ON (First Markham Place, if you're wondering). I wanted it BAD, but not bad enough to drive 30 minutes to get it. Plus, the noodles they use have dairy in them and give me a tummy ache.

The laksa paste I made was based on a recipe I found online and adjusted for my own taste and the ingredients I had in the house. The laksa paste was the hard part, everything else about this recipe is dead easy.


The key to this paste is having a large and very rough mortar and pestle. You can definitely use a food processor, but I find that you won't get as smooth as a paste. That means the result will be a soup with small bits of galangal, shallots and other stuff, which is UNACCEPTABLE. I found this bad boy at Winners. It's ridges are super rough, and make short work of both dry and wet ingredients. It's about six inches wide and two inches deep. I would have preferred a bigger, deeper one, as it would be even better at keeping all the ingredients in the thing, but I couldn't find one and counter space is at a premium in my house. When you buy one, go for the granite variety and make sure it's super rough. I used to use a smoother marble one, which was great for dry spices, but terrible with grinding things like garlic. Instead of grinding it, it would just smoosh it up the sides. Very frustrating. Just spend the $40 and invest in a valuable kitchen tool that will last forever.

Laksa Paste Ingredients

• 6 dried long red chillies
• 1 tsp coriander seed
• 1/2 tsp paprika
• 1/2 tsp cumin seed
• 1/2 tsp turmeric
• 2 shallots
• 2 lemongrass stalks (the softer white parts, hard outer leaves removed)
• 1 inch galangal, peeled
• 1 tbsp peanuts
• 2 garlic cloves
• 2 tsp shrimp paste
• 4 dried anchovies (see note on ingredients below)
• 1 tbsp peanut oil

Let's do it!

1. Boil some water and soak the chillies in a bowl until soft. Drain the water and chop.
2. Toast the dried spices and peanuts in a hot pan. Let cool. Add to the mortar and pestle with the anchovies and grind into dust.
3. Chop the shallots, lemongrass, galangal and garlic.
4. Put everything except the peanut oil into the mortar and pestle. Pound and grind until you have a uniform paste. 
5. Mix in peanut oil.
6. At this point, I push everything into a silicone ice cube tray and freeze it. When frozen, I pop them out and put them in a freezer safe zipper bag for easy use later. This will make about 6-10 servings, depending on how strong you like your soup flavoured.

Yes, I realize you can see chunks of chilli pepper despite my rant about mortar and pestles above. Also, this is the leftover paste after I made the soup below.

Okay, let's put this all together.

Laksa Noodle Soup Ingredients

• 4 servings udon noodles (or whatever Asian noodles you prefer. I buy mine in the freezer area of the Asian grocery store)
• 1L chicken stock
• 200mL coconut milk, more if you like coconut milk a ton (see note on ingredients below)
• 2 tbsp laksa paste (or more, if you like a stronger flavour)
• 1 tilapia filet
• Peanut oil
• 1 cup of frozen, assorted seafood, rinsed well
• 1/2 cup chopped cilantro
• Sriracha

Let's do it!

1. Heat up the chicken stock, coconut milk and laksa paste in a pot and simmer for about 10 minutes, until the flavours meld.
2. Heat up a frying pan to high and add peanut oil. I used the same pan that I toasted the spices and peanuts in, which gave some added flavour. Fry up the tilapia until the outside is cooked. I do this to cook some of the water out of it, since I use frozen tilapia, which is super watery.
3. Chop up the tilapia into 1 inch squares.
4. Put the fish and other seafood into the broth and simmer until cooked, maybe another 5-10 minutes.
5. Cook the noodles in a separate pot according to package directions.
6. Put the noodles into bowls, pour soup and seafood over and top with cilantro and Sriracha to taste.
7. If you're lunching this up, pack the soup and noodles separately, as the noodles will soak up the broth and you'll get a thick, gummy mess.

A note on ingredients

Dried anchovies

I buy these at the Asian grocery store, in the dried goods section. They come in a bag. I find that these are super great for adding a seafoody, umami flavour to food without adding to the saltiness of the dish. 

I've actually made a umami powder by grinding up dried anchovies, dried seaweed and dried mushrooms. I've given it as gifts and people really enjoy it. I add it to Asian dishes that are tasting a little bland, but don't need any more salt.

Coconut milk

I've found that coconut milk comes in a variety of price points. The ones I buy are generally more expensive, and will be mostly just coconut milk and water. The cheaper ones have all sorts of preservatives and mystery ingredients in them. I can't confirm that the purer ones taste better, but why add any unneccesary ingredients?

Not-Just Red Pepper Soup

My husband and I recently took a trip to Italy where I tasted this incredible soup in a restaurant called Roscioli in Rome. It was dairy free, but incredibly creamy and had a real complexity to the flavours. The soup at the restaurant had little shrimp and chunks of salami in it (it tastes better than it sounds), which I haven't done for this recipe. Honestly, I don't know how close this is, I just know that it's tasty.

Cooking time: 1-1.5 hours altogether
Working time: 30 minutes
Servings: 6-8

Ingredients

• 2 Red bell peppers, seeded and chopped into 1" sections
• 1.5 shallots, peeled and chopped into 1" sections
• 5 cloves garlic, unpeeled
• 1 can whole tomatoes
• 2 cups homemade turkey stock
• 1 tbsp salt (or more to taste)
• 1/2 tsp shrimp paste
• Olive oil to coat veggies and 1 tbsp for soup

Let's do it!

1. Toss the veggies in some olive oil and roast in the toaster oven on the toast setting until everything gets soft and you start to see a bit of charring. Remove garlic peels once cool enough to touch
2. Meanwhile, deseed the tomatoes. How I do this is I pour the entire can into a large bowl and open each tomato with my hands and scrape out the seeds, then shake the tomato out in the can liquid until the seeds dislodge. I put the cleaned tomato into the soup pot. After doing this with all the tomatoes, I pour the can water through a sieve and use a wooden spoon to moosh any leftover tomato bits through, while keeping the seeds out. It's labour intensive, but it's worth it.
3. Add everything into the soup pot and blend using an immersion blender BEFORE TURNING ON THE STOVE. Unless you want to splash molten soup all over yourself.
4. Simmer for about 30 minutes or until the flavours are blended to your liking.
5. If you're not too picky, the soup is more or less good to go. If you're going for the the smoothest soup in the world, push the soup through a super-fine drum sieve, which will take about 10-15 minutes of active stirring, but will result in a velvety, bright texture. 
6. At this point, I added some water to thin it out a bit and to dilute the soup, since it was very strong in flavour.

There it is, a very bright, tasty soup that will have guests asking "what... what exactly is in this?", but in a good way!

Curry noodle soup - Sick at home edition

If you're truly, horrendously sick, you'll have to had done some planning before making this. Hopefully you have most of these items in your house, like homemade broth in your freezer, coconut milk in your cupboard, curry paste and noodles. You should also have some vegetables and proteins hanging around in general. And if you're sick, you need to have lemons/limes so you can drink lemon honey water all day. Anyway, I'm rambling. And possibly feverish. So let's go.

Ingredients:

• Homemade broth, or the stuff in cartons, which for some reason taste better than canned to me
• 1 can coconut milk
• 1 tbsp curry paste, or to taste. I made a batch of Penang curry paste and keep it in my freezer.
• Chopped up meat or tofu 
• Chopped up veggies (I had some zucchini lying around)
• Noodles, prepared according to the package. I used Korean sweet potato noodles.
• Optional: cilantro and lime

Let's do it!

1. Put coconut milk in a small soup pot with curry paste. Stir until well combined.
2. Add broth, until it's the consistency you like.
3. Add veggies and meat/tofu. Simmer until cooked through.
4. Put cooked noodles in your bowl.
5. Pour soup over noodles, garnish with lime and cilantro. Season to taste with salt/soy sauce or fish sauce. 

If you've got a well stocked kitchen, this should be totally doable, despite being feverish.

Serves 3.

Split pea soup with bacon, if you're into that sort of thing

Even though it's unseasonably warm for December (low of -1ºC on December 15? Really?) I'm already craving soup like crazy. This is something I threw together with a bunch of ingredients from my house.

Ingredients

1 cup dried split peas, rinsed very well

Water

1 bay leaf

1/2 tsp dry mustard powder

1 medium onion (peeled)

1 medium carrot (washed and peeled)

1 medium potato (washed, unpeeled)

4 cloves garlic (peeled)

dash of summer savoury

salt to taste

dash of balsamic vinegar

Optional: 1/2 cup chopped up raw peameal bacon (Canadian bacon, for you non-Canadians)

Let's do it!

After rinsing the peas VERY WELL (otherwise they'll be bitter), throw them in a soup pot with a well fitting lid with enough water to cover it, plus an inch. Add the bay leaf and mustard. I didn't measure the water because you will keep adding it as needed throughout the cooking process. Bring to a boil then simmer on low for 20 minutes, slightly covered, stirring every few minutes or so.

While that's going, prepare your veggies and chop them coarsely. Put them in a food processor and chop as finely as possible. If you don't have a food processor, buy one. Or chop them finely by hand. Or grate them on a cheese grater. Put a little oil in a pan and fry up the bacon, then add the veggies and fry that up for a few minutes. You don't need to cook it through, just enough to deepen the flavour. Or something. Hey, maybe this whole process is unnecessary. I don't know.

Put the veggie and bacon mix into the simmering soup, add a dash of summer savoury (maybe 1/3 tsp?) add enough water to cover everything plus a bit more, then cover and let it simmer for an hour or so. Make sure you check every once in a while to stir it and add water if it gets too thick.  

Season with salt and a bit of balsamic.

Lunch it up!

The husband is not a fan of soup, so I have this stuff all to myself! Mwahahah!!

After letting this cool in the fridge overnight, I separated it into three containers, containing about 2 servings each. Two of the containers are meant for the freezer, and one is meant for lunch. In the freezer ones, I put cling wrap tightly on the surface of the soup and pushed out any air bubbles. This will help it keep from being freezer burnt. Then I wrote in dry-erase marker* what it was and the date. If you're lucky enough to have access to a freezer at work, these are great to have in a pinch. If you're unlucky enough to have coworkers who steal food, maybe write "special diabetic meal" or something on it. Either way, ready to eat soup in the freezer can be a real godsend.

I know this says "ham", they're close enough for this purpose, nerds.

The soup would go well with some toasty bread or a salad. Or nothing. It's really good on its own.

*If you have wet-erase markers, use those, as the dry erase rubs off too easily.

Donburi... type thing

The problem: Leftover rice and other stuff in the fridge
Difficulty: Don't want to make fried rice, despite being Chinese and that being my most common fallback.
X-factor: Don't need to make lunch for husband, so I can be as crazy as I want with this.
Solution: Donburi, or a variation thereof. A Japanese dish that is basically a bowl of cooked rice with some other food served on top of it.

This was a favourite of mine in college, where I could get a vegetarian donburi from the food court that would fill me up for about $5. Rice, soup, protein, veggies, how can you go wrong?

Ingredients
Cooked rice
1 tbsp Organic red miso paste
1 tbsp mirin
1/4 c Japanese soy sauce (yes, there is a difference. At home I have four kinds of soy sauce. God only know how many my mom has.)
2 raw eggs
Raw spinach (or field green salad mix, which is what I had in the fridge)


Let's do it!
Boil maybe 2 cups of water on the stove. Mix the miso paste with some water in a bowl until it's blended, then add to the boiling water. Add the mirin and soy sauce and simmer for maybe 5 minutes. That's pretty much it until you get to work.

Lunch it up!
Pack the soup in a non-spill container, pack the rice in another container, and the greens and raw eggs in yet another container. Yes, this is another lunch that will bring ridicule from your workmates, but it will smell/taste delicious and they'll all be jealous. So there.

At work I boiled the soup in the microwave, cracked the two eggs in and covered it for a few minutes. Then I cooked the rice in a bowl, threw the greens on top, then threw the soup on it. A real donburi doesn't have this much soup at all, but whatever. I wasn't going to throw it out.

Diagnosis
Not the best thing I've ever made, but not the worst. I think it might need some tweaking in execution and ingredients. Spinach would have been a better choice than field greens (which were mostly lettuce. Soupy lettuce = gross) and the rice should have been cooked more. The soup was okay, but it was too sweet (I actually used a ton of mirin, best use 1 tbsp or adjust the sweetness at home, which is not what I did). I will make this again, but maybe not be so haphazard about it next time.

Basic soup stock

Do you ever find yourself at home in the evenings with nothing to do? No? Well turn off the TV, then. NOW you have spare time, don't you? Why not spend that time doing something really good for yourself, like making stock? (Don't worry about missing the latest episode of House. Here's the plot: Someone comes in with a mysterious illness. The team thinks it's one thing and give them treatment, the treatment makes it worse. House deduces that the patient is lying about something. Someone on the team is somehow emotionally involved with this case and disagrees. More treatments, the patient keeps getting worse. They break into the patient's house. The patient's lie is found out through a family member or friend. They still can't cure him/her. Something happens in House's life to set off an epiphany. The patient is cured.)

Why make stock? I realize that stock is really cheap in the grocery store, but it's also full of salt, preservatives and sometimes the dreaded MSG. When I'm cooking something, I save all of the bones (yes, ALL of them. My freezer looks like a fricking crypt) in a large freezer bag. When the bag gets pretty full, I get started. You can also do the same thing with veggies and fresh herbs that are almost on their way out. They won't retain their texture, but they will retain their taste.

Cooking time: 1 hour
Working time: 30-40 minutes


Ingredients:
1-2 Onions, roughly chopped
5 cloves Garlic, peeled and smashed
2 Celery, roughly chopped
2 Carrots, scrubbed and roughly chopped (I don't bother peeling for stock)
Leftover meat and/or bones (unless you're making veggie stock)

1-2 Bay leaf

10 or so whole peppercorns

Salt to taste

Optional: You can add other herbs depending on the flavour that you want. Thyme and rosemary go well with poultry and pork. If you want to make it sort of Thai style, you can also add in ginger, star anise and cinammon sticks. Otherwise, you can keep it simple and use the stock as a base for a variety of stuff.

Let's do it!

Place the meat/bones into the pot and pour in enough water to cover the meat. Bring to a boil and take it down to a simmer. Watch the soup and skim off any oil and gray/brown sludge from the surface. My mom bought me this oil/sludge skimmer from an Asian grocery store, and it works very well for this job. Keep watching and keep skimming until it's all gone. This should take maybe 20 minutes. Feel free to walk away for a few minutes at a time to watch your precious House on PVR.

Toss in the veggies and herbs, and more water if needed to cover everything. Put a lid on it and let simmer for half an hour to an hour. Apparently, at this point veggies no longer impart flavour, so it's time to get it all out. I usually take a large, fine meshed drum sieve and place it in another soup pot. Then I ladle all the meat and veggies out of the soup and into the sieve. (You only need to try pouring everything in the sieve from the pot once to figure out how bad of an idea that is) Press down to extract all the liquid. Toss out the meat and veggies. Pour the rest of the liquid in the pot through the sieve to get any small fragments, herbs, etc.

Simmer the stock uncovered until it cooks down to a concentration of flavour you like. Season with salt and let cool. If there's fat on top, skim it, but I usually find that the initial skimming gets everything out.

Quick tip: A lazy way to skim fat is to put the stock in the fridge overnight. The fat will all rise to the surface and congeal, where you can easily spoon it off. Remember, never pour fat down the drain. We pour it into a jar, and when the jar is full, pour that into a bag (always double or triple bag) and throw it in the garbage. Congealed fat will really mess up your plumbing.

At this point, I'll pour some of the stock into small freezer bags and sterilized 500ml mason jars (and do all the stuff you need to do to preserve soup). The ones in the mason jars will last a couple of weeks in the fridge, and the freezer bagged ones last a few months in the freezer, though I usually go through it all within a couple of months, particularly if I'm on an instant noodle kick.

There you have it! A delicious, healthful stock that you can use for soups, risotto, gravy, stews, etc. without all the sodium and crap in the grocery store ones!