Soup and Salad

We made this months ago but I forgot to post it! It was so good. We really like soup and this one turned out pretty tasty. We got this recipe from the February edition of Body + Soul.

Mixed Mushroom Soup


According to the recipe, mushrooms receive high marks when it comes to healing foods. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins.

1 ounce dried porcini mushrooms
2 tablespoons olive oil
2 leeks, halved lengthwise, thinly sliced and rinsed
Coarse salt and ground black pepper
1 garlic clove, minced
1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
1/2 teaspoon fennel seeds
2 bay leaves
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup marsala wine (optional)
4 cups vegetable broth

1. Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
2. In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
3. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minuted or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before sering.

Per serving: 187 calories, 8g fat, 23 carb, 4g fiber.

This is what the magazine's picture looked like:

I think we added more leeks, other mushrooms, and we didn't use the wine. But this picture is prettier. :)


Steak and Arugula Salad
from the P90X meal plan recipe book


6 ounces top sirloin
2 cups arugula
1/2 pint cherry tomatoes, halved
1/2 cup artichoke hearts, drained
2 tablespoons balsamic vinaigrette dressing (bought or homemade)

1. Grill or broil steak until done, approximately 7-10 minutes on each side. Cool and cut into 1-inch slices. (note: it is important to let meat cool a bit before cutting into it to retain moisture)
2. Toss together the arugula, tomatoes, and artichoke hearts and arrange on plates. Top with the steak and drizzle with balsamic vinaigrette.

*You don't have to follow these recipes verbatim. You can add or subtract any ingredients you like! That's what we do with most recipes. For instance we added more greens & vegetables to the salad and different mushrooms to the soup. Fit it to suit your own tastes!