Mushroom Khudi

Khudi is an Indian yogurt-based soup. This variation is my mother's recipe, and one of my most favorite dishes!

Mushroom Khudi

1/2 small onion, chopped
1 cup white button mushrooms, sliced
salt
4 tablespoons extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, chopped
1/2" by 1/2" piece of fresh ginger, chopped
1/4 cup of cashews
1/4 cup almonds
2 tablespoons poppy seeds
1 small  jalapeño, chopped
1 cup nonfat yogurt
2 cups vegetable or chicken stock


Soak cashews and almonds in cold water for 15-20 minutes.

First, in a stockpot, saute onions, garlic,  jalapeño, and ginger in olive oil. In a frying pan, saute salted mushrooms in olive oil, covered.

Then, place onion mixture from stockpot, cashews, almonds and poppy seeds in a blender, and blend until smooth.

Next, place the blended mixture back into stockpot (over medium-low heat), and add mushrooms, yogurt, stock, and salt. Stir vigorously until smooth, and the soup comes to a boil. Remove from heat, serve individual portions with drizzled olive oil.

Spicy Miso Soup for Two

This recipe is a variation of classic miso soup. The spiciness of the hot sauce, and the velvety, rich smoothness of the olive oil add a new dimension that's sure to please your palate on a cold, winter day.


Spicy Miso Soup for Two

16 oz. chicken stock
1 oz. rice noodles
2 tablespoons miso paste
2 cloves garlic, chopped
1 tablespoon Louisiana hot sauce
1 tablespoon wakame
6 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons extra-virgin olive oil

In a stockpot, allow chicken stock, garlic, and fish sauce to come to a boil. Simmer for 3-5 minutes, until garlic is tender. Next, add rice noodles, and cook until al dente. Then, turn heat off stove, and allow soup to cool for 2-3 minutes. Then, add in miso paste, and stir until evenly incorporated. Finally, mix in soy sauce, hot sauce, and olive oil.