Mushroom Soup

One of Doris’ favorite dishes, this mushroom soup feels like a whole meal. Our tasting group loved the hearty starter, agreeing that mushrooms are extremely satiating and almost feel as if you’ve eaten meat. Follow this simple recipe and see for yourself.

2 tablespoons olive oil
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks, washed, white and light green parts only
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 cups cleaned and sliced white mushrooms
6 cups vegetable stock
1-1/2 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
Heat oil over medium  heat in a large  soup pot. Add carrots, onions, leeks and celery, and cook until tender but not brown (about 10 minutes). Stir in the thyme and mushrooms and cook for 5 minutes until the mushrooms have softened.
Add vegetable stock, salt and pepper and simmer, cover for 30 minutes. Puree the soup in a food processor or blender, and adjust seasoning to taste. Serve with a sprinkle of chives and drizzle of olive oil. Serves 6.

Lentil Soup

Lentil Soup

Plenty of protein and a great vegetarian option, this lentil soup is not only bursting with flavor but definitely filling. Invite some friends over to try it–this recipe serves 6!



2 tablespoons of olive oil

2 cloves of garlic

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped potatoes (optional)

2 quarts vegetable broth

1/2 teaspoon fresh thyme



Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the garlic, onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, potato, broth, thyme and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve with chopped fresh parsley. Serves 6.



Italian Stuffed Peppers

Italian Stuffed Peppers

A vegetarian delight–these stuffed peppers are unexpectedly flavorful, thanks to the anchovies and capers. They’re easy to prepare and a great meal when you want to serve something just a little different than usual.

Olive oil
4 tablespoons of butter
3 cups of bread crumbs
2 teaspoons of chopped garlic
1-2 cans of anchovy fillets, rinsed in cold water dried and finely chopped
6 tablespoons of capers, rinsed in cold water and finely chopped
8 black olives, finely chopped
4 small peppers, cut in half
Preheat the oven to 400 degrees.
Pour 2 tablespoons of olive oil into a shallow baking dish, large enough to hold the green pepper halves comfortably. In a heavy 8″ to 10″ inch skillet, melt the butter over moderate heat . When the foam subsides, add the bread crumbs and cook them, stirring constantly until they are crisp and lightly browned.
Remove the skillet from the heat and stir in the garlic . Then add the anchovies, capers, black olives and parsley and mix well. Taste and season with salt and pepper.  If the stuffing mixture looks too dry and crumbly, moisten it with a little olive oil.
Spoon the stuffing into the pepper halves and arrange them in the oiled baking dish. Dribble a few drops of oil over the top of each pepper. Bake in the middle of the oven for about 30 minutes , or until the peppers are tender but not limp and the stuffing is lightly browned on top. Serve hot or cold.




1- 16 oz plain tofu

1.5 pints of vegetable stock

3 tablespoons of olive oil

1 large onion, finely chopped

3 gloves of garlic

2 medium carrots, cubed

2 medium Idaho potatoes, cubed

1.5 teaspoon of paprika

1 tablespoon salt

16 oz canned peeled tomatoes

2.5 cups of vegetable stock

1 teaspoon fresh chopped fresh dill (optional)

1/2 cup of sour cream (optional)


Place the tofu and the and the 1.5 pints of vegetable stock in a large bowl and soak for an hour. Drain the tofu and discard the liquid. Set the tofu aside.

In a large sauce pan, heat the oil add the onions, garlic and carrots. Stir occasionally for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the paprika and the salt, add the stock, tomatoes with juice, potatoes, and the drained tofu. Bring to a boil, stirring constantly. Reduce the heat to low and simmer  for 40 minutes, stirring occasionally. Sprinkle over the dill, then stir in the sour cream and serve.


Apple and Celeriac Salad

Apple and Celeriac Salad


1.5 lbs celeriac

1 tea salt

3 oz mayonnaise

1 tablespoon finely chopped  chervil

1 tablespoon chopped parsley

2 apples cored and sliced

4 oz of cashews nuts finely chopped (optional )


Put the celeriac in a medium-sized pan, pour over enough water to cover the celeriac, add salt and boil on high heat. Reduced the heat and cook for 15 minutes. Drain and dry in paper towels. Allow it to cool and then slice it thinly.

In a medium size bowl, beat together the mayonnaise, chervil and parsley .Add the apple and celeriac slices and stir to coat them with the mayonnaise dressing .

Sprinkle the nuts over the top and serve.