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SHIITAKE: Also known as Chinese black mushrooms, this light tan to dark brown variety of cultivated mushroom has a rich, meaty flavor that makes it ideal for sautéing and baking. The stems are inedible but can be used to flavor stocks and soups. Although available year-round, their true season is spring and fall.

TRUFFLE: The grande dame of wild mushrooms, these stemless, knobby fungi are hunted in the fall, predominantly in Italy and France. Both black and white varieties exist; Italy is best known for its white truffles, while France is known for its black ones. Because fresh truffles are so scarce, they are expensive, selling for more than $2,500 per pound. In the United States, Oregon is the leading source of both black and white truffles, which are in season from January through April and are less expensive than their European counterparts. Fresh truffles are grated over mild-flavored fare, such as egg and pasta dishes, which showcase the truffle’s earthy flavor. But if fresh truffles are out of your price range, don’t despair; there are several truffle products available that will add a truffle flavor, including truffle butter, truffle oil, truffle paste, and truffle salt.

carrot and cashew soup with parsley oil

SERVES 6 TO 8

I always find nuts to be a great addition to a blended soup, which is why I’ve added cashews to this basic carrot soup. Native to Brazil, cashews have a lower fat content than most nuts and are high in copper, magnesium, tryptophan, and phosphorous. The Parsley Oil gives the soup a Mediterranean flair.

1

pound (about 6 to 8) carrots, cut into 1/2-inch rounds

2

medium yellow or white onions, diced

1

celery rib, diced

2

garlic cloves, quartered

4

cups Roasted Vegetable Stock (page 113) or water

1/2

cup cashews, soaked for 1 to 4 hours to soften

Salt to taste

1. In a medium pot, combine the carrots, onions, celery, and garlic and cover with the stock. Bring to a boil, reduce the heat, and simmer, uncovered, for 35 to 40 minutes, or until the carrots are fork-tender. Add the cashews and stir. Simmer for an additional 5 minutes.

2. Meanwhile, make the oil. Combine the parsley, garlic, olive oil, and salt in the bowl of a small food processor and process until smooth.

3. Transfer the soup to a blender and puree until smooth. Season with salt. Add water to thin out if the soup seems too thick.

4. Pour the soup into individual bowls and drizzle with generous amounts of the Parsley Oil.

parsley oil

1

handful fresh flat-leaf parsley with stems, coarsely chopped (about 1/2 cup)

1

garlic clove

1/2

cup olive oil

Salt to taste

saffron cauliflower soup

SERVES 4 TO 6

I love the rich, burnt sienna color of this soup, which comes from the saffron. The soup is rich in flavor, but has a velvety smooth texture. It’s a great starter soup to serve during the winter holidays. If you can’t find raw tahini, you can substitute the more common toasted tahini. (You can order raw tahini online; it’s a good ingredient to have on hand.)

4

cups Chicken Stock (page 112)

1/8

teaspoon saffron powder or threads

1

tablespoon canola or grapeseed oil

1

medium white onion, coarsely chopped

1

head cauliflower, broken into florets

1

large russet potato, peeled and cut into 1-inch cubes

2

tablespoons raw tahini

Salt and freshly cracked black pepper to taste

Chopped fresh chives for garnish

1. Bring the stock to a boil in a medium pot and add the saffron. Turn off the heat and let the broth sit for 10 minutes, allowing the saffron to steep.

2. Heat the oil in a large pot over medium heat and sauté the onion until translucent, 2 to 3 minutes. Add the cauliflower and potato and stir. Add the stock to the cauliflower mixture and simmer, uncovered, stirring occasionally, for about 25 minutes on low heat, until the cauliflower is fork-tender.

3. Transfer the soup to a blender and add the raw tahini. Working in batches, blend