GFCF soup, and birthday pie
as most of you know, darthfrog (heavily abetted by bomand and wolfmand) has become A Major Foodie over the last year or two. I'm mostly delighted by this turn of events, except when he gets on his "I'm going to teach you to like spicy food" kicks. I'm not a foodie at all - quite frankly, while I wouldn't log cooking with, say, dental surgery, it's definitely my least
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I was impressed with both Rainbow Market and Molly Stone's but we've got good markets here, too. Whole Foods, Granville Island Public Market (worth spending a whole day there, including a great dog walk!) and Meinhardt's are superb suppliers. Meinhardt's, in particular: I can get truffles there (but am not going to) and I've seen fresh chanterelles there also. Granville Island Public Market has at least one vendor of wild collected mushrooms: I have a bag of dried admirable boletes to use in the soup one of these times (instead of the porcini). And we have lots of Asian markets where I can get king oyster and other mushrooms.
And just a note to others who might want to make a vegan Geri cream of mushroom soup: I'd use more dried mushrooms than fresh and hydrate them with an extra 2.5 cups of water (i.e. the same volume as the now omitted chicken stock) then use the hydrating liquid in place of the chicken stock. I'm trying to add as much flavour as possible at every step.
Lori's suggestion that this soup would make a good sauce for chicken or pork has intrigued me. When I do so, I'll add more of the Featherlight rice flour mixture for a thicker result. Another thing I might try would be to toast the FL rice flour mixture first, similar to making a Cajun gumbo roux, which would add even more flavour. Of course, I'd have to use more of the flour mixture as the more caramelised the starch becomes, the lesser its thickening ability.
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Or 2.5 cups of your favourite vegan stock ;)
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