How can soups be autobiographical?

• The Hungarian mushroom soup? I lived in Budapest for 6 years!

• The corn succotash chowder? I grew up in Central Pennsylvania!

• The gazpacho? My mom made gazpacho all summer, every summer.

Here are the recipes & the video!

Hungarian Mushroom Soup

inspired by the Moosewood Cookbook author, Mollie Katzen

Ingredients:

• 2 T. Miyoko’s vegan butter

• 2 C chopped red onion

• 1 1/2 to 2 pounds of sliced mushrooms

  Note: Save the mushroom stems for the bouillon.

• 1 tsp salt

• 2 T fresh dill

• 1 T paprika

• 2 tsp lemon juice

• 3 T flour

• 2-3 C mushroom bouillon made from boiling the stems of the mushrooms with 4 cups of water for 10-15 minutes until the water is brown.

• 1 c Oatly oat milk

• 1 tsp Better Than Bouillon, No Chicken Base

• Fresh parsley, coarsely chopped

Instructions:

1. Melt vegan butter in a large, heavy bottomed pot. Add onions. Sauté for about 5 minutes.

2. Add mushrooms, salt, dill, and paprika. Stir and cover. Cook for about 15 minutes. Stir occasionally. Add lemon juice.

3. Gradually add 1 tablespoon of flour at a time. Stir constantly. Cook another five minutes over medium-low heat.

4. Add bouillon. Cook for ten minutes. lower flame to a low flame. Add Oatly oat milk. Add parley, taste and adjust seasonings.

Corn & Succotash Chowder

inspired by Mollie Katzen’s Moosewood Cookbook

Ingredients:

• 2 T unsalted Miyoko’s vegan butter

• 1 medium red onion

• 1/2 C red lentils

• 1 potato

• 1 tsp dried thyme & 1 tsp basil

• 1/2 tsp red pepper

• 2 cloves of garlic chopped

• 1 tsp salt

• ¼ teaspoon black pepper

• 2-4 C water

• 1 cups Oatly oat milk

• 2 cups corn kernels, fresh or frozen

  INSTRUCTIONS

1. Melt the butter & saute the onion for 6 minutes. 

2. Add the red lentils, bouillon, thyme, salt, red pepper, basil, garlic & fresh oregano. Cook with 2 C of water for 15 minutes. Add the corn and spices. Cook for 5 minutes at a simmer.

3. Add the potato and corn and bring to a simmer once again. Cook until the vegetable are tender to the bite, about 5 minutes.

4. Add 1/4 of the milk. Slowly add the rest. Bring to a simmer until the chowder thickens and taste for seasoning before serving.

   The Gazpacho

   inspired by the Spanish Sabores

Ingredients:

• 6-7 super tasty tomatoes

• 1 green Italian pepper the long type, or a bell pepper, your choice of the color

• 1/2 to a whole cucumber

• ½ of a small red onion onion

• 1 clove of garlic not too big

• 1/4 cup olive oil

• A splash of sherry vinegar Vinagre de Jerez

• A dash of Tajin

• A pinch of salt

Instructions:

• Wash & dry all of the vegetables very well. Into the blender, add the:

• Cut tomatoes

• Halved, cored, and de-seeded pepper

• Garlic sliced in half

• The onion

• The cut up half cucumber

• The Tajin salt & vinegar

  Blend the vegetables at a high speed until they are completely pureed.

• While blending on a slow speed, slowly add the olive oil.

• Taste and adjust salt, Tajin and vinegar. If the texture is too thick for your liking add some cold water.

• Refrigerate and serve VERY cold!