Rose Cottage

 I was thinking of making Hungarian Mushroom Soup, after coming home from Book Group. My daughter made an awesome vegan cream of mushroom the other day, and I still had some baby bellas in my own fridge ... Soup simmering in wok I had in mind Hungarian Mushroom Soup  a la Old Wives Tale (via chefs who had worked at the restaurant in N E Portland, and brought the recipe to Breitenbush ...) ... But landed on Gaz Oakley's Sweet & Spicy Broth, in his Vegan 💯 cookbook ...  The Combo of tamari, Rice vinegar, miso, rice vinegar and maple syrup, plus ginger and garlic are delightful! R ather than a red chilli, I used a Tbsp of smoked paprika, and Baby Bellas for the mushrooms!  Mallow flower and leaves Greens include mallow, chard and Good King Henry from the garden, and I made a batch of my famous veggie stock ! mmmm I'm culturing a new batch of coconut milk yogurt, so topped my bowl with what was left on the jar 🫙 and topped with chives from the garden. Do you have ...

  Rice & lentils  is a year round favorite. Lentils take about as long as brown rice to cook, & are easier to digest than some of the larger beans. I like an organic mix including red & wild rice, and then add quinoa or buckwheat the last 20 minutes. Simmering I begin by putting the rice (usually ~  3/4 Cup rice to a Cup of lentils) & a chopped onion or the white part of a leek in a pan with a bit of olive oil, & heat water (or Stock *) in another pan. Stir the rice  frequently  till more than half the grains have turned white, & take pan off heat. Add the lentils & * stock or boiling water, season with herbs of your choice - fresh from the garden or favorite blends: Italian or Herbs de Provence (includes basil & lavender), a piece of  Kombu  (seaweed - great for additional flavor & extra nutrients - cut) & a bay leaf, sea and pepper.   Bring to a boil, then turn down & simmer for 20 minutes, ...