Tuesday, December 13, 2011



1 cup mushrooms

2 tablespoons extra virgin olive oil

4-5 parsnips, peeled and coarsely chopped

2 tart apples (Granny Smith) cored, seeded and chopped

2 cups almond milk

½ teaspoon whole cloves

1 whole star anise

½ teaspoon peppercorns

Seeds from one vanilla bean

Granny Smith apple, diced

Flat leaf parsley

Toss mushrooms with olive oil and a dash of sea salt. Set aside to marinate.

Put the parsnip , apples, almond milk, cloves, star anise, peppercorns and vanilla in a Vita-Mix. Blend for five 1 minute intervals until the mixture is pureed. Use spatula to keep soup in constant motion.

Pour soup through fine mesh strainer into a clean bowl. Season with salt and pepper.

Divide into warm bowls and garnish with marinated mushrooms, diced apple, parsley and olive oil. Can also be served warm. Just heat lightly till just warmed. You should be able to put a finger in the soup without feeling burned. This will give you a nice warming concoction for these frigid winter months. Makes 8 cups.

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