Almond Cream

Almond Cream

It’s like Almond Milk, but richer and far more decadent. Whirl up a batch in preparation for making frosty frappaccinos or warming beverages.


“Wild” Mushroom Soup


This is relatively easy to make, and may make you swear off of buying canned mushroom soup.  Start by taking a stroll through your produce aisle, selecting three different types of gourmet mushrooms. Feel free to substitute your own favorites from what I am listing here.


  • 2 tablespoons of butter
  • 2 tablespoons of extra-virgin olive oil
  • 2 yellow onions, coarsely chopped
  • 4 ounces of portabello mushrooms, coarsely chopped
  • 4 ounces of oyster mushrooms, coarsely chopped
  • 4 ounces of shitaki mushrooms, coarsely chopped
  • 4 cups of chicken stock
  • 1-1/2 tablesoons of parsley
  • 1 teaspoon of marjoram
  • 2 ounces of brandy or cognac
  • Salt and white pepper to taste

Heat the butter and olive oil in a medium sized pot. Add the onions, and saute until soft and slightly golden.  Add in the mushrooms, reduce the heat, and cook for ten minutes.
Pour two cups of the chicken stock into the pot, add the parsley and marjoram, and simmer for one hour.
Pour the remaining two cups of chicken stock into a Vitamix or blender.  Add the mushroom and onion mix with broth, reserving 1 cup of the cooked mushrooms.
If you are using a Vitamix, start the machine at Variable 1, gradually increasing to Variable 10. Run four or five minutes until steaming hot. If a blender, start on low and increase speed until smooth; you will have to return it to the stove to heat in a couple of steps.
Add the reserved mushroom mixture and run on Variable 1 for 10 seconds, resulting in small mushroom bits in the soup.
Salt and pepper to taste. (Here’s where the non-Vitamix folks will want to return yours to the pot to heat up the rest of the way, stirring in the brandy just prior to serving.)
Add the brandy or cognac, run on Variable 1 for 10 more seconds, and serve.