The forest is a place of sanctuary for many people. It's quiet. It's beautiful. It's mysterious. It's no wonder why forest bathing is so popular these days. The trees have a way of absorbing our negative energy and transmuting it into something positive.
In fact, the sword ferns, which are so popular in the Pacific Northwest are supposedly very healing and spiritual plants. Natives from around the world have used sword plants for many reasons. Healers in Mexico suggest planting sword ferns around their windows to ward off wild spirits while one sleeps.
Ferns in general are a part of life's folklores. According toAlamanac.com, "The ancient fern has a history rich in symbolism. As mentioned above, ferns were seen as good luck, often for new lovers. The fern symbolizes eternal youth.
I found this 1970's dress and it reminded me of the Old World, and a fair medieval maiden running out into the fairy-tale forest to collect mushrooms for her family and community. This inspired me to collect mushrooms (from the store) and create one of my favorite soup recipes.
In Seattle, mushroom harvesting is very popular in the fall and collecting morels in the spring. I meant to publish this months ago, but have been very behind on the posting.
The timing of this post is not seasonal, but it is in celebration as right when I was about to post this recipe, I actually sold this dress on my Etsy account. In short, this is my first dress that I sold on The Elizabethan Closet.
So this is more of a celebration post and I hope that everyone can enjoy a bit of warmth in their home no matter the season. I hope the forest and the trees can also inspire your creative pursuits during this quiet time of reflection and contemplation.
Explore a myriad of vintage dresses on my Etsy Account, The Elizabethan Closet.
Vegan Cream of Mushroom Soup
Prep Time: 7 minutes
Cook Time: 25-30 minutes
3 tbsp vegan butter
1 tbsp olive oil
3 garlic cloves, minced
1/2 onion, chopped
20 ounces ( 2 packages) brown crimini mushrooms, sliced
4 oz can of shiitake mushrooms, drained and rinsed
1/5 tbsp thyme
2.5 tbsp flour
3/4 tsp salt
1/4 tsp pepper
1/3 cup white wine
3 cups veggie broth
1/2 cup almond milk (or coconut milk for thicker results or other nondairy milk)*See Note*
In a pot, cook the onion and garlic in the butter and olive oil for 3-5 minutes. Add the thyme and mix for a minute. Next add the mushrooms and cook until they shrink for several minutes.
Add the flour and mix again until the vegetables are well coated. Continue to stir and add the white wine. Add the broth and the salt and pepper and simmer until edible and fragrant. Once edible add the nondairy milk and stir. Next, pour 1 to 2 ladles worth of soup into a blender and puree until smooth. Return the pureed soup to the pot and mix. Serve warm.
*Note: coconut milk is thicker and adds more richness to the soup. If you don't like coconut milk, other non dairy milks work, but will not be as thick.*
Let's Connect! Enjoy these other Mind Body Soul Food soup recipes
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com