Soup for Hobbits...

Yum, yum...yum!  Earthy and mushroomy...yum!

Soup for Hobbits (because "Hobbit Soup" was just wrong!)

a recipe from the Horjus kitchen

      2 medium onions chopped

      2 1/2 cups water or stock

      1 pound mushrooms sliced

      1 1/2 teaspoon dill dried

      1 Tablespoon paprika

      1/8 teaspoon pepper

      2 Tablespoons soy sauce

      2 Tablespoons olive oil

      3 Tablespoons flour

      1 cup soymilk

      2 teaspoons lemon juice

      3 Tablespoons red wine

      (arugula, optional)

In a large pan, braise chopped onion in 1/2 cup water until soft.

Add mushrooms, dill, paprika and pepper. Continue cooking for five minutes, stirring frequently.

Add soy sauce and remaining water, cover and simmer for 15 minutes.

Warm oil in a saucepan and add flour. Cook 1 minute, stirring constantly, then whisk in the soymilk until smooth. Simmer over low, stirring constantly until slightly thickened. Add to the mushroom mixture.

Cover and simmer 15 minutes.

Just before serving, whisk in the lemon juice and red wine.

Note:  Tastes great with arugula added to each bowl.

...and eat soup!

Soba and Seitan...

Soba noodles are made of buckwheat.  Seitan is a protein made from wheat.  We incorrectly say "see-tan" instead of "sey-tan"...otherwise one can sound like the church lady!

Soba and Seitan

a recipe from Jennifer Raymond

1 medium onion, chopped
2 Tablespoons oil
3 cups sliced mushrooms, 8 ounces = 2 cups
8 ounces seitan, sliced

2 Tablespoons flour
1 1/2 cups water
2 teaspoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

12 ounces soba noodles
1 teaspoon salt, optional

Saute the onion in a large skillet with the oil until transparent, then add the mushrooms.  Cover and cook until mushrooms are brown.  Stir in the seitan.

Whisk flour and water together until smooth, then add to the skillet along with the soy sauce, garlic powder and pepper.  Cook uncovered, over medium-low heat until thickened.

Bring water to a boil in a large kettle.  Add the soba and salt, if using, and boil until al dente, about 8 minutes.

Top with seitan mixture and serve.

Notes:
Goes well with tossed salad!