LRBC’s Vegan Chanterelle Dream

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Every so often we like to turn over the blog buttons to friends who have a kitchen secret or a standout recipe. The latest comes from Portland natives and recent restaurateurs Ali and Evan. We’ve known them for years and highly recommend peeps check out their new peppermint dreamboat of a shop, the Little Red Bike Café. Hit up their bike-thru window for vegan ice cream, get jacked on Courier Coffee and savory bread puddings, or just dribble at their high-res food porn. When you go, just promise you’ll smack ’em one for Hot Knives for putting so much bacon on their menu! Take it away Ali and Evan…

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So, we’ve got a problem. A real bad problem. But you know what they say; admitting is the first step. So here it goes. For quite some time now we have been…sigh…addicted to mushrooms. Yes, it’s true. Button, Morel, Shitake, Lobster, Porcini, Trumpet, Chanterelle. You name it we’ll eat it. Traces of the addiction can be found throughout both sides of the family so it’s really no surprise that we wound up like this. That said, when fall time hits and we’re itching for a fix we know who to call. We have a dealer, I mean friend, we’ll call him “Todd,” that has a nasty habit of uh…illegally foraging wild forest mushrooms. In our fungus-induced haze, we aid in the smuggling by providing the “mule”, our beloved Le Creuset soup kettle. Yes, fall time is when our addiction is at its peak and it means three things in our household: wood burning fires, lots o’ red wine and soup. Here’s how it all goes down…

Vegan Cream of Wild Mushroom Soup

(Serves 6-8)
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1 Tbsp olive oil
2 medium yellow onions, chopped
1 lb. mushrooms, sliced (any mushroom will do but we particularly love chanterelles with this recipe)
1 1/2 tsp dill weed
1 Tbsp paprika
1/8 tsp cayenne
1 tsp caraway seeds
4 garlic cloves, coarsely minced
3 Tbsp tamari
2 cups vegetable stock (Imagine’s Organic No-Chicken Broth)
2 Tbsp vegan margarine
3 Tbsp flour
1 cup soymilk/soy creamer
2 tsp fresh squeezed lemon juice
2-3 Tbsp red wine
Fresh cracked pepper
1. In a soup pot, sauté onion in oil until soft, about 5 minutes
2. Add mushrooms, dill, paprika, caraway, paprika, and cayenne then saute for 5 minutes. Add 2 Tbsp of the tamari and stock, cover and simmer for 15 minutes.
3. While soup simmers, melt the margarine in a separate saucepan and add the flour. Cook one minute, stirring constantly, then whisk in the soymilk/creamer ‘til smooth.
4. Once smooth and simmer roux (yes that’s right you just made a vegan roux) over low heat, stirring constantly, until slightly thickened.
5. Once thick, whisk in the last Tbsp of tamari and then transfer to the mushroom mixture and stir in. Add garlic. Cover and simmer for 15 minutes.
6. Just before serving stir in the lemon juice and red wine, finish off with cracked pepper.
Beverage: Cedar Creek pinot noir (OR bitchez!)
Soundtrack: Gotan Project’s La Revancha del Tango

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19 Responses to LRBC’s Vegan Chanterelle Dream

  1. jude says:

    I’m going chanterelle hunting this weekend! Can’t Wait!!! This looks amazing BTW…

  2. Claire Evans says:

    DAMN!
    Jona and I have spent the last two days talking about:
    a) How much we love mushrooms (specifically chanterelles), and
    b) How much we wanna make soup, but don’t know how
    THANK YOU

  3. Jona says:

    Seriously! We’re making this tomorrow!

  4. Jac says:

    YOU GUYS!
    We are on the same page too!
    We just went scouting last weekend!
    I LOVE THE FALL. And the Pacific NW.
    AND MY FRIENDS.
    Favorite red wines? I’ve been really into CS’s lately. Specifically
    McWilliams. Share Share!

  5. Claire Evans says:

    Jacky loves “Mama’s Medicine”

  6. Claire Evans says:

    We did it!!
    SO GOOD. Honestly, the best-tasting thing I’ve ever cooked.

  7. richjensen says:

    This looks SO killer! I can’t wait to grab me some fungus. I see it’s long past time for me to start drilling down through your archives of righteous food arts. Stoked to begin!

  8. richjensen says:

    This looks SO killer! I can’t wait to grab me some fungus. I see it’s long past time for me to start drilling down through your archives of righteous food arts. Stoked to begin!

  9. jac says:

    Mr. Me Too.
    YES! SUCCESS!
    Thank you dudes!
    (sorry for the crappy flash)
    http://farm3.static.flickr.com/2338/1573091223_da28bd6059_b.jpg

  10. rita says:

    very very yum, although the chanterelle is going for 30 a pound…not so yummy.

  11. rita says:

    ditto! even with mixed mushies, for the chanterelle is goin’ for 30 a pound in chicago.

  12. Richjensen says:

    $7.95/lb at Pike Place Market today. Yeah for Seattle to do something right!

  13. Laura says:

    I couldn’t afford the chanterelles but it still hit the spot. Yum!

  14. Eva Tumidajewicz says:

    This soup was FANTASTIC! I had so many chanterelles! I had picked them in the woods just outside my house, and I didn’t know what to do with them, but this turned out great! I also threw a couple porcini mushrooms in there, mmmm yummy! Thanks you guys

  15. anja says:

    I just made this soup last night after the first successful chanterelle hunt of the season! I made it last year and the year before as well, it is amaaaaazing and I look forward to it a lot. SOUP WINNER!

  16. JolenePOPE35 says:

    When you’re in not good state and have got no money to get out from that point, you will need to take the loans. Just because it should help you unquestionably. I take auto loan every time I need and feel great just because of that.

  17. WanderfulJen says:

    This soup is FANTASTIC! I made it last night and totally impressed my friends. I didn’t have tamari, so used Bragg’s Liquid Aminos instead. This is THE way to use chantetelles. Thank you for this awesome recipe!

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