it has been uncharacteristically cold in southern california. we have had not days, but weeks of rain. there is actual snow visible in the mountains. and the soup cravings continue.

we have another wave of rain coming this weekend and i find few things more comforting than a big bowl of creamy soup. and this creamy mushroom is luscious and packed full of flavor. mushrooms are jammed full of what they call “umami” or savoriness. even though the soup is mostly veggies and a bit of dairy, it will shock you at how “meaty” and satisfying a bowl can be.

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes.

add in cremini and porcini mushrooms, the potato and the thyme.

stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down.

pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat.

use your immersion blender or food processor to purée the soup till smooth.

add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil.

pour in the milk and once again bring it to a boil. turn off the heat.

serve with crusty bread and enjoy.

xo, a

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes. add in cremini and porcini mushrooms, the potato and the thyme. stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down. pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat. use your immersion blender or food processor to purée the soup till smooth. add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil. pour in the milk and once again bring it to a boil. turn off the heat. serve with crusty bread and enjoy.

southern california is my home. and there are few foods we hold more dear in socal than tacos. taco tuesday is pretty much a weekly ritual where i’m from. when you drive by any mexican joint on a tuesday, it is jumping.

and like any good socal girl, i’m always game for tacos.

now, traditionally, they are filled with meat. but there are SOOOO many things you can put in a tortilla to make a delicious taco. and these mixed mushroom tacos are pleasing to vegetarians and meat eaters alike. in fact, my husband who says he needs a protein with every meal wolfed down five of these before i sat down and had a bite.

they were so good, they left me wanting more. so good in fact, i made them twice in three days because i just hadn’t had my fill.

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl.

drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating,

combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl.

stir in the remaining olive oil and set the chimichurri aside.

when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil.

once your veggies are cooked and tortillas are warmed, start assembling your tacos.

fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri.

squeeze a bit of lime juice on top and enjoy.

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl. drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating, combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl. stir in the remaining olive oil and set the chimichurri aside. when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil. once your veggies are cooked and tortillas are warmed, start assembling your tacos. fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri. squeeze a bit of lime juice on top and enjoy.