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La saison de la soupe est ouverte!

Vegan cream of mushroom soup

The low temperature last night was about 50 degrees, and today at noon we were up to only 72. So I decided that today is the official start of soup season.

This was a vegan soup made with mushrooms, minced onions, celery, and carrots. All that was sautéed in olive oil. I thickened the stock with a little whole wheat flour. I added some broken linguini to the stock to make the soup heartier, and I creamed it with soybean milk.

Now if it would only rain.

My mother has been visiting at Acorn Abbey this week, and not much work got done outdoors. Next week I’m planning to shop for a tiller and start on the fall gardening chores.

The sautéed mushrooms go into the stock.


  1. kerry wrote:

    Hi David,

    Your blog is always so very interesting.

    Your approach to cooking is inspiring.

    I was curious about your use of coconut oil in a previous post, since I believed it to be high in saturated fats and harmful. A little googling and wikipedia info revealed that coconut oil and olive oil are the best fats since they are high in Omega 3s. Flax oil only contains one of three (ALA) Omega 3s. All other unsaturated oils – corn, soy, sunflower, canola, peanut, sesame, and cod liver are best to avoid since they are high in Omega 6. The ideal ratio of Omega 3 oils & foods to Omega 6 oils & food is 1:4. Chronic excess Omega 6 consumption may lead to heart attacks, stroke, arthritis, osteoporosis, breast or prostrate cancer.

    This was news to me. I started using and enjoying coconut oil in pancakes. I also discovered that 3/4cup coconut oil = 1 cup shortening as a recipe substitute.

    Thank you for sharing.

    Warm regards,


    Friday, September 10, 2010 at 4:28 pm | Permalink
  2. admin wrote:

    Hi Kerry. You are quite right. Decades ago when we were led to believe that margarine was good for us, saturated fats like coconut oil were thought to be dangerous. Now we know better. I use coconut oil much the same way you do. I’ve also started experimenting with palm oil. I don’t think one would want to use huge quantities of palm oil, but it has its place. Whole Foods carries a red palm oil that is extremely high in vitamin A.

    Use the right kinds of oils and fats, and being careful to never overheat them, is one of the keys to a healthy diet, I believe.

    Friday, September 10, 2010 at 5:03 pm | Permalink

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