I was obviously confused as a teenager as to which part of that party I could master, I think I’ll leave the music making to my keyboard playing ex, and concentrate on scintillating food instead! Wild mushroom soup was another course requested for that 8 course tasting menu I did last weekend. Since the client is health conscious I decided to substitute the cashew cream that Chef Tal Ronnen taught me to make in place of heavy
cream, and I think it actually enhances the soup by far. Problem is, my old blender gave up the ghost midway, so what’s a gal to do? I could buy another mediocre blender for $100.00 (that will probably last another 2-3 years), or I can go for that $500.00 Vitamix I’ve been lusting after since my first foray into The Conscious
Cook. Then I remembered the exceedingly generous gift certificate my premium members gave me last Christmas, plus I get a professional discount at Sur la Table, and it is my birthday this week – so splurge I did!
People are always asking me what kitchen equipment I recommend, and my reply until now has always been “your hands and knives are your two greatest assets in the kitchen. One is free, and the other you should buy the best you can afford. Everything else can be supplemented with inexpensive tools.” I need to amend that statement pronto! Vitamix has changed my life! I had no idea how much it could do beyond blend and grind!
Sure, I can make my cashew cream or homemade peanut butter for that matter. I knew I would be able to make excellent smoothies, and it’s better than a juicer since it keeps the fiber in with the juice. But I didn’t know I could wet prep all my vegetables, creating my own veggie broth in the process, make bread dough – starting with grinding my own wheat, prepare whole soups and sauces heated by the machine, plus sorbet’s and ice creams within 4 minutes, soft frozen right in the Vitamix! It replaces so much more than just my blender. I highly recommend you save your toads (my mother’s slang for dollars) for this gadget too, I LOVE my pro
series. As you can see, I forgot to add the carrots to my chopped shallots, celery, and mushrooms for the soup. No problem, seconds later they were wet prepped and added. In fact, apart from soaking the cashews
overnight to make the cashew cream, this soup was made from start to finish in less than 30 minutes, and so smooth, creamy and rich in flavor that I was thrilled with the end result. I can’t wait to keep playing and testing
the boundaries of my new toy. My favorite part of all is that it is it’s own dishwasher! Just add water and a drop or two of washing up liquid, turn on high for 1-2 minutes, and rinse for the easiest clean-up imaginable. I can’t fathom how I ever survived cooking professionally without it. What would you like to see me to make next?
This Cashew Cream Wild Mushroom Soup is our recipe of the week. Click “EAT” on the home page, and while your at it, please do upgrade to our premium membership for scads more scrumptious recipes, weekly menu plans, and a lively forum for support. Eat more efficiently, save time and money, while eating healthier all year round. Weekly menu plans may also be purchased seperately. Dinners made simple each week no matter how you approach it. Affording you the luxury of time.
PS. Here’s my more casual home version too