It's the beginning of the really busy harvest season, and I am literally tripping over produce in the kitchen. We receive such an abundance of beautiful, nourishing foods from the co-op every week and I feel very responsible for making sure none of it goes to waste.
Feeding a big troop of people ( large and small people) every week has taught me so much. There are so many layers to the process of providing nourishing foods in a holistic and balanced way. Finding affordable, fresh food is important. One of the ways we have made food more affordable is to buy more of what is in season, when the prices are best ( for us and the farmers) Eating locally, and buying from farms we know, has helped me to understand how the environment and weather influence the foods we have available. This makes me feel a greater connection to the Earth. I feel honored to eat what is available and honored to acknowledge what this special corner of the world, her people, her plants, and animals have to offer my family. That is why we are so concerned about what we eat, and where it grows.
All this abundance now, will feed my family and the preschool when the snow falls. But, at the moment it is just everywhere, spilling out of the fridge and cupboards. To be honest, it is causing a little stress- for we cannot let it go to waste and we must get it processed!
And so, here you have my abundance soup. We had all these ingredients in abundance and I had little time. So, now it is all chopped and cooked and ready to be frozen as soup for cold winter days to come.
Of course, the girls and I did have a few cup-fulls for lunch today, it does taste like a celebration of summer. It makes me happy.
Abundance Day ( Tomato and Mushroom) Soup
2 cups of button mushrooms coarsely chopped
1 small head of garlic
prinkle of dry thyme
A bit of olive oil
Salt to taste
1/4 cup of plum wine (could sub with anything white that isn't too dry)
1 quart of chicken or veggie broth
1 giant heirloom tomato
28oz of crushed tomatoes
1 cup of finely chopped basil ( two handfuls of leaves)
Freshly ground pepper
Heat the olive oil in a stock pot set to medium while you chopped up the mushrooms and mince the garlic. Add these to the hot oil and sprinkle with salt and dried thyme to your taste. Let garlic and mushrooms sautee until they are golden around the edges ( 3ish mins), with occasional stirring.
Chop up the tomato into 1 inch chunks and add to the pot. Once the juices from the tomato have released and started to bubble at the bottom of the pot, add the wine. Let this simmer for about 3 minutes and add the broth and crushed tomatoes. After these have all been combined, add the chopped basil and freshly ground pepper. Give everything a stir and turn down the heat to medium low. Let the soup simmer for an hour or two before serving.