Monthly Archives: February 2015

What Seeds Are You Sending Into the Wind?

Minolta DSC

I’ve been thinking about resentment, jealousy, envy and their impact on happiness.  Also, all of the irony that surrounds the topic.

We all want to be happy.  Or at least we think we want to be happy.  We can’t decide sometimes, because the definition of what happiness is varies as much as the definition of beauty.  That’s where the whole thing gets even more complicated.

I guess the first thing you have to do is look at your life and see if there are things to be grateful for.  Then look at the world and see if there are things you can be happy for that are going well for others.  I am pretty sure that is a big part of growing happiness in your own garden and spreading seeds of joy for the gardens of others as well.

Delicious Creamy Mushroom Soup

If you like mushrooms and creamy soups, you will love this recipe.  AND, it’s vegan!


As mentioned in previous posts, I don’t measure exactly, so I will write down what I estimate I used regarding spices and stuff, unless it was easy like bullion cubes.  You’ll have to adjust the seasonings to your taste.


Veggie bullion (I used Rapunzel brand – two cubes)
1 large sweet onion
2 packs f portobello mushrooms
1 pack of shiitake mushrooms1 cup of white wine
2 tbsp paprika
3 tbsp dried minced onion or onion flakes
2 tsp salt
1 tsp garlic powder
2 tsp ground pepper (I use large ground)
soy milk (plain, unflavored, unsweetened)
Extra virgin olive oil
Earth Balance

Make a tan roux with Earth Balance (2 tbsp), olive oil (3 tbsp)  and flour (1/3 cup), then whisk in soy milk until it is a pasty consistency.  These measurements are approximate.

*note* I use Bob’s Red Mill flours – because they are a great company who treats their employees well.  I know that other flours are cheaper and I am on a tight budget like most folks out there, but if you can manage to support a good company, please consider this one.

Set the roux aside.

Put about 1/4 olive oil in the soup pot and put in chopped onion, saute until brown, not quite caramelized.  Add water and let cook all the way down.

Add about eight cups of water and 1 cup of sweet white wine (I used Barefoot moscato) and set aside while you chop and dump all of the mushrooms in a big skillet to saute them in olive oil.

Taste test and add more salt or seasonings to your taste.

I used portobello and and shiitake mushrooms, but I think next time I am going to add some porchini and white button as well.  If you do that yourself, please let me know how you like it!

After the mushrooms are all well sauteed set them aside, slowly whisk the roux into the stock over a low heat.  Once the roux is nicely mixed in then add the mushrooms to the pot.  Add more water if it is needed.  Turn heat to medium and allow it to heat up.  Treat it like gravy, let it boil up but keep stirring to avoid lumps.  This will not be as thick as gravy or as creamy as something that has heavy cream in it.  You could add more flour like with gravy or even some cornstarch, but I liked it slightly creamy.  If you made it creamier you could pour it over rice, noodles or potatoes.

It was delicious.  We had it with a Panera baguette.