Sunday, October 25, 2015

LTCC Small group mushroom soup and four kinds of cornbread

Members at Lake Tapps Community Church are encouraged to be part of a small group. Our group starts with soup and bread before we worship and study. It was our turn to bring the food.

3 potatoes, chopped into blendable chucks
1 cup dried porcini mushrooms
Place in blender, cover with water, blend
Place in a large pan, lowest possible temperature
1 lb organic sirloin steak, cut into small chunks, add to mix
The white part of one leek, quarter it before cutting and be very careful to rinse well, they are sand magnets
1/4 cup cooked spaghetti squash
2 cups cooked wild rice
1 cup cooked mixed sprouted beans, (lentil, mung, adjuke)
1 link Field Greens or other vegan sausage
1 lb sour cream
1/3 cup plain Greek yogurt
1/2 stick butter
12 cloves dried garlic cut in half
1/2 cup dried morel mushroom, cut big enough they show up on a spoon
Cook several hours on lowest possible heat
1 hour before serving, turn off the heat, stir in 1 cup grated cheddar cheese
It should be a very thick soup
Spices: Tamari gluten free soy sauce, salt, black pepper, rosemary, smoked paprika

Cornbread, use your standard, "go to" cornbread recipe, preferably unsweetened. Make small batches in an 8" Saute´pan. That is small enough to cook the cornbread on the range and finish the top with the broiler. Add things to make each batch interesting and different. People will think you went to a great deal of trouble. These are:
- Just cheddar cheese and a bit of salt for people that aren't that adventurous
- Spaghetti squash and feta cheese with tomato sauce and more feta on top
- Tomato sauce and basil for people avoiding lactose
- Club, (turkey, ham, pickles, cheese)

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