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.

it is always just a little bit easier to get on the health train in january. that post holiday bloat has set in. suddenly, you have time in your schedule now that you aren’t racing to buy presents or attend holiday gatherings. you just came off the lost weeks post holiday where no one knows what to do or what day it is.

but now, the motivation is kicking in. healthy, balanced, bright food is starting to look real good. and i am here to help.

through out the earlier years of my cooking, it’s pretty much a blur of over cooked chicken and the fact that i could never get all dishes done at the same time (time management has never been my strong suit, but i’m working on it). but i did make a version of this fish dish a few years in and it was such a hit with everyone that it stuck with me. and i’ve been making it over and over again in different versions since then and THIS version has become my fast favorite. the colors are gorgeous and it has a beautiful contrast of flavor and textures.

roasted salmon + pea purée & lemon broth

serves: 4

prep time: 10 minutes

active time: 30 minutes

total time: 40 minutes

ingredients: 1.5 lbs salmon. 4 tbs olive oil, divided. 1 cup halved cherry tomatoes. 2 shallots, finely chopped. 3 garlic cloves, minced. 4 cups chicken stock. .25 cup lemon juice (about 2 juicy lemons) and the zest of the lemons. 8 oz frozen peas, thawed. 20 mint leaves. .5 cup freshly grated parmesan. 1 tbs salt kosher salt. .5 tsp freshly ground pepper. food processor/blender. baking sheet. aluminum foil. fish turner (or other metal spatula). medium pot.

start by preheating your oven to 375 degrees f. heat 2 tbs of your olive oil over medium heat. and when the oil has warmed, add in the shallots and garlic and season with a few pinches of salt. and a pinch or two of pepper. sauté the shallots and garlic over medium heat, stirring ever so often until the shallots are translucent and the garlic is fragrant. about 3-5 minutes.

pour in the chicken stock and bring the liquid to a boil.

add in half the lemon juice and all but a couple pinches of the lemon zest.

bring the liquid back to a boil and reduce the heat so the liquid begins to simmer. line your baking sheet with aluminum foil.

slice your salmon into 4 equal pieces, and place them, skin side down onto the baking sheet. add the tomatoes to the sheet. season the fish and tomatoes with half the remaining salt and pepper and drizzle with the remaining olive oil. roast the fish for 12-15 minutes until it is cooked through.

while the salmon cooks, combine the peas, mint, parmesan cheese, remaining lemon zest and juice and the rest of the salt and pepper in the bowl of your food processor or blender.

blend until smooth and well combined.

spread a few spoons of pea purée along the bottom of your serving plate or bowl.

when the fish is cooked, use your fish turner or metal spatula to gently remove the fish from it’s skin and place a fish piece on the bed of pea purée. top each piece with some of the blistered tomatoes.

pour about .5 cup of the lemon broth over your fish.

serve hot and enjoy.

xo, a

roasted salmon + pea purée & lemon broth

serves: 4

prep time: 10 minutes

active time: 30 minutes

total time: 40 minutes

ingredients: 1.5 lbs salmon. 4 tbs olive oil, divided. 1 cup halved cherry tomatoes. 2 shallots, finely chopped. 3 garlic cloves, minced. 4 cups chicken stock. .25 cup lemon juice (about 2 juicy lemons) and the zest of the lemons. 8 oz frozen peas, thawed. 20 mint leaves. .5 cup freshly grated parmesan. 1 tbs salt kosher salt. .5 tsp freshly ground pepper. food processor/blender. baking sheet. aluminum foil. fish turner (or other metal spatula). medium pot.

start by preheating your oven to 375 degrees f. heat 2 tbs of your olive oil over medium heat. and when the oil has warmed, add in the shallots and garlic and season with a few pinches of salt. and a pinch or two of pepper. sauté the shallots and garlic over medium heat, stirring ever so often until the shallots are translucent and the garlic is fragrant. about 3-5 minutes. pour in the chicken stock and bring the liquid to a boil. add in half the lemon juice and all but a couple pinches of the lemon zest. bring the liquid back to a boil and reduce the heat so the liquid begins to simmer. line your baking sheet with aluminum foil. slice your salmon into 4 equal pieces, and place them, skin side down onto the baking sheet. add the tomatoes to the sheet. season the fish and tomatoes with half the remaining salt and pepper and drizzle with the remaining olive oil. roast the fish for 12-15 minutes until it is cooked through. while the salmon cooks, combine the peas, mint, parmesan cheese, remaining lemon zest and juice and the rest of the salt and pepper in the bowl of your food processor or blender. blend until smooth and well combined. spread a few spoons of pea purée along the bottom of your serving plate or bowl. when the fish is cooked, use your fish turner or metal spatula to gently remove the fish from it’s skin and place a fish piece on the bed of pea purée. top each piece with some of the blistered tomatoes. pour about .5 cup of the lemon broth over your fish. serve hot and enjoy.