Page 78 - Tracy Anderson Magazine - Fall 2021

VEGAN ROASTED MUSHROOM

SOUP (serves 4)

INGREDIENTS
2 lbs cremini mushrooms, destemmed
and cleaned
4 portobello mushrooms, destemmed
and cleaned, cut into large pieces
1 lb shiitake mushrooms, destemmed
and cleaned
¼ cup, plus 4 Tbsp avocado oil, divided
2 tsp salt
½ tsp freshly ground black pepper
1 large yellow onion, peeled and diced
4 cloves garlic, finely minced
1 quart vegetable stock
1 lb maitake mushrooms, ends cleaned
(for garnish)
Fresh chives, snipped (for garnish)

1. Preheat oven to 400°F. Toss prepared
mushrooms with ¼ cup avocado oil,
salt, and pepper. Spread evenly on a
parchment-lined sheet tray and roast
for 20 to 25 minutes, until browned and PUMPKIN APPLE SOUP (serves 4)
caramelized.
2. In a pot over medium-high heat, INGREDIENTS 1 clove garlic, peeled pepper to taste
add 2 Tbsp avocado oil and sauté 2 lbs sugar pumpkin, and smashed 2 cups vegetable stock
SA VOR Y SOUPS (about 5 minutes). cut in half, seeded and 1 Tbsp fresh thyme, 4 Granny Smith apples,
onion and garlic until translucent
chopped
roasted until softened, or
quartered and seeds
3. Next, add roasted mushrooms and
2 (15-oz) cans pumpkin
vegetable stock. Bring to boil, then
reduce to simmer and cook for 15 purée 2 Tbsp olive oil removed
1 Granny Smith apple,
Salt to taste
minutes. 2 large shallots, peeled small dice (for garnish)
Slow down for every spoonful. and cut into large chunks Freshly ground black
4. Transfer contents of pot to blender
and purée until smooth, hold off on
using all the liquid until you check 1. Preheat oven to 400°F. If roasting sugar pumpkin, slice in half and scoop
consistency. You want mixture to be out seeds. Place pumpkin, cut sides down, on a parchment-lined sheet tray.
smooth and creamy. Only add enough Bake for 45 minutes or until pumpkin is soft and caramelized. Final yield of
liquid to get this consistency. pumpkin will be about 2 cups. Alternatively, you can use pumpkin purée.
5. In a sauté pan, heat remaining 2. On a parchment-lined sheet tray, add shallots, garlic, and thyme and toss
2 Tbsp avocado oil, then add maitake with olive oil and season with salt and pepper. Roast until browned and
mushrooms and brown on both sides caramelized (about 20 to 25 minutes).
(about 4 minutes for a crispy brown). 3. Add vegetable stock to a pot and bring to simmer, then add Granny Smith
6. To serve, ladle hot mushroom apples, roasted shallots, garlic, and thyme and pumpkin purée. Stir to combine
soup into a bowl then top with crispy and let simmer for 15 minutes, and then carefully ladle mixture into a blender.
maitake mushrooms and chives for Purée on highest setting until smooth. Taste for salt and pepper and adjust as
garnish. needed. Serve with diced apples and cracked black pepper on top.

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