Comfort Food

mushroom soup by seedz cafe

Winter Warm-Up Recipes by Seedz Cafe

6 cups vegetable stock, or more if needed
4 tablespoons olive oil, divided
2 (8 ounce) packages baby Bella mushrooms, chopped
1 medium onion, diced
1 celery stalk, diced
3 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
1½ teaspoons dried thyme
½ teaspoon salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste

Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms, stirring occasionally, until softened. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper. Stir in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.


(Winter Immune Support)
40 cloves of garlic, peeled
¼ cup olive oil, divided
1 medium onion, chopped
1 medium potato, peeled and chopped
4 cups organic chicken broth
½ teaspoon dried thyme
Salt and pepper to taste
1 tablespoon lemon juice

Place two tablespoons of the oil in a large saucepan. Preheat the oven to 350 degrees F. Place 30 garlic cloves in a small oven-proof casserole along with the remaining olive oil. Cover with foil, and roast the garlic for 35 to 40 minutes or until soft and brown. While the garlic is roasting, coarsely chop the remaining garlic cloves and add to the saucepan with the oil along with the onions and potatoes. Cook the garlic and onion mixture over medium heat until the vegetables soften and begin to brown, about 5 minutes. Add the chicken broth, thyme, salt and pepper and bring to a boil. Reduce the heat to a simmer, and cook until the potatoes are very tender, about 15 to 20 minutes. Let the soup cool to room temperature. Once the garlic has roasted to a light golden brown,
use a spoon to remove it from the oil and place in the saucepan with the other ingredients. Reserve the garlic oil for another use. Puree the soup in batches until thick and smooth, then return to the saucepan. Reheat the soup, then add the lemon juice. Serve, topped with your garnish of choice. . . like mushrooms!


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