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Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms


Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms Recipe

Ingredients:
  • 1/2 cup dried adzuki beans
  • 2 acorn squashes
  • 2 tablespoons olive oil
  • 1 - 2 leeks, trimmed and sliced into rounds
  • 1 large carrot, diced
  • 2 stalks celery, sliced
  • 1 1/2-inch piece fresh ginger, minced or grated
  • 2 cloves garlic, crushed or minced
  • 2 - 3 jalapeos, seeded and finely chopped
  • 1 teaspoon cumin seeds
  • 2 - 3 black cardamon pods, slightly crushed
  • 1 1/2-inch piece of cinnamon stick
  • 2 teaspoons Kashmiri chili or 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon mace (optional)
  • 4 - 6 cups vegetable stock
  • 2 firm Bartlett pears, peeled, cored and cut into small strips or cubes
  • pinch of saffron threads
  • fresh cracked black pepper to taste
  • 1 - 2 teaspoons sea salt, to taste
  • juice from 2 limes
  • 2 teaspoons olive oil
  • 4 oz (120 g) fresh shiitake mushrooms, wiped clean and sliced
  • 1/2 oz (14 g) dried mixed wild mushrooms, soaked in hot water for 20 minutes, drained and chopped
  • 1 tablespoon tamari or soy sauce
  • 1/2 teaspoon toasted sesame oil
  • sprigs of fresh thyme (optional)
Directions:
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