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    • Mushrooms For Your Health
    • More Mushroom Info
      • Maitake Information
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    • Special Events
      • Upcoming Events
      • Blind Fold Pop-Up
    • Recipes
      • Roasted Button Mushrooms
      • Spicy Mexican Mole Chili
      • Shiitake Saute'
      • Cremini Couscous
      • Sporgy Vegan Nachos
      • Maitake Shiitake Quinoa
      • Spinach Artichoke Dip
      • Creamy Maitake Soup
      • Mushroom gravy
      • Mushroom Potato Leek Soup
      • Creamy Smokey Tomato Soup
      • Candy Cap Curried Lentils
      • Morel Pappardelle
      • Bacon Avocado Toast
      • Morel Spinach Crepe
      • Trumpet Scallops
      • BBQ Veggie Dip
      • Ultimate FM Tacos
      • Summer Maitake Bruschetta
      • Candy Cap Cinnamon Rolls
    • Contact
      • Instagram
      • Facebook
      • Shipping & Return Policy
      • Wholesale
  • Home
  • Shop
  • About Us
  • Mushrooms For Your Health
  • More Mushroom Info
    • Maitake Information
    • Lion's Mane Information
    • Cordycep Information
    • Reishi Information
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    • Nettle Information
  • Special Events
    • Upcoming Events
    • Blind Fold Pop-Up
  • Recipes
    • Roasted Button Mushrooms
    • Spicy Mexican Mole Chili
    • Shiitake Saute'
    • Cremini Couscous
    • Sporgy Vegan Nachos
    • Maitake Shiitake Quinoa
    • Spinach Artichoke Dip
    • Creamy Maitake Soup
    • Mushroom gravy
    • Mushroom Potato Leek Soup
    • Creamy Smokey Tomato Soup
    • Candy Cap Curried Lentils
    • Morel Pappardelle
    • Bacon Avocado Toast
    • Morel Spinach Crepe
    • Trumpet Scallops
    • BBQ Veggie Dip
    • Ultimate FM Tacos
    • Summer Maitake Bruschetta
    • Candy Cap Cinnamon Rolls
  • Contact
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Creamy Smoky Tomato Soup

This recipe uses either Sporgy Maitake BBQ Mushroom Jerky or Chef Seasoning.

Vegan

(4 Servings)


 1 bunch (6-7) Green Onions

3 tbsp Coconut Oil

6 Garlic Cloves

1 medium Russet Potato, peeled, medium dice

1 tsp Thyme leaves (dried or fresh)

½ cup Red Wine
3 (14.5 oz) cans Diced Tomatoes (about 5 cups if using fresh)

3 cups Vegetable Stock or Water
2/3 cup Raw Shelled Hemp Seeds

1 Tbsp Oregano (fresh)

1 oz Maitake BBQ Mushroom Jerky or 1 ½ tbsp Maitake BBQ Chef Seasoning

Salt/Fresh Ground Black Pepper

 

Directions:

Thinly slice the green onion and reserve the green part for later. Rough chop the garlic cloves.

In a large pot, on medium-low heat, add the coconut oil, the white part of the green onion and the chopped garlic. Lightly sweat them for about 2 minutes. Add the cubed potatoes, 1 tsp of salt, 2 pinches of black pepper and the thyme leaves. Sauté the potatoes for about 1 minute. Turn the heat to low and add the red wine and reduce by half, about 2 minutes.

Add the tomatoes, vegetable stock and hemp seeds on medium heat. Bring to a simmer, then reduce the heat to low. Cover the pot with a lid and cook for 20 minutes, stirring occasionally.

Pour the soup into a blender with the fresh oregano, 1 tbsp of salt and 1 pinch of black pepper. Blend on low speed, gradually increasing the speed to high. Blend for about 1-2 minutes until the soup is smooth.

Return the soup to the pot and stir in the BBQ jerky pieces or the BBQ Chef Seasoning, on low heat for about 1 minute.

Garnish the soup with the reserved thinly sliced green onion. Enjoy!

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