Wednesday, October 5, 2011


This gluten free soup is as earthy and comforting as it looks. Not flashy, very flexible (check your refrigerator for variations on the theme) and altogether satisfying.


Makes approximately 6 cups of soup

cooking spray
1 T toasted sesame oil
1 1/2 c diced onion
2 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1 1/2 c sliced shiitake mushrooms
1 c chopped cooked chestnuts
4 oz cooked lentils
2 c cubed kabocha squash
6 cups vegetable bouillon
salt and pepper to taste

Shitake Gravy

Ingredients: 2 T olive oil 1 1/2 tsp toasted sesame oil 1 1/2 tsp fresh thyme 1/4 c brown rice flour 2 oz shiitake mushrooms, 1 small onion, minced 1 c vegetable broth 1 tsp soy sauce salt and pepper to taste Instructions: Grind brown rice flour in coffee grinder until powdery. Clean mushrooms and cut into very fine slices. Mince thyme. Saute onion, mushrooms and thyme in oils until onion is translucent. Add flour, a bit at a time, stirring constantly. When all is a light golden color, begin slowly adding broth, stirring until desired thickness.


Spray soup pot with cooking spray. Over low heat, add onions, spices and sesame oil. When onion is translucent, add squash, mushrooms and lentils, and coat well with spices. Add vegetable bouillon. Bring to a boil and simmer until squash is done. Using a stick blender, or blending in batches in a standard blender, blend until smooth. Add a cup of soup to bowl of shiitake gravy, and then add back into soup. Cook until thickened. Sprinkled with roughly ground cumin seeds, or cumin powder. Serve with toasted slices of onion cocktail bread.

Note: if you have not made the shiitake gravy, the soup can be thickened with cornstarch or arrowroot. Add 2 tsp dried thyme and 1 tsp of sesame oil if thickened in this way.

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