I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Yeung Man Cooking | 2022-03-27 15:00:00 |  225,768 Views |
This HEARTY recipe for cream of mushroom soup leaves no MUSHROOMS for dessert
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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Big hearty soups are my thing this time of year—flavorful broths interspersed with earthy mushrooms starchy beans long-cooked onions or chunks of roasted winter squash. The kind of soups and stews that can take their place at the center of a meal rather than being relegated to a side dish. This is exactly the kind of soup I made last weekend. I used a hodgepodge of market mushrooms a little cooked barley and a generous dose of onions. I gave it a bit of a Japanese flavor profile by adding toasted sesame oil and shoyu/soy sauce as finishing touches. Quick hearty and satisfying.
