The Bread is in the Baking

Rikki Wynn - Baker and actor, currently living in Portland, OR.

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When it gets cold like this, you need a soup that warms you to your toes. 
I came down with a nasty cold the night before last so I decided to make some nice cold weather soup.
This was probably not the smartest idea, since I was so sick, I couldn’t taste the soup to season it. I should have just cracked open a can of soup (that I keep around for when I’m sick).
When I had some last night it did what it was supposed to do. Warm me up! When I woke up this morning, (miracle of miracles!) I could taste again! I had some of the soup this afternoon for lunch and it was very good and full of flavor. So I guess my intuitive guessing paid off.
My mom gave me these french onion soup bowls. I think she found them at a garage sale. They are very cute and cool off quickly so you don’t have to worry about burning your hands while you eat your oh so tasty soup.
I decided to make a vegetarian version of this recipe so I could share it with my housemates. Vegetable broth isn’t a very hearty broth, so I added mushrooms to the soup to deepen the flavor.
Vegetarian French Onion Soup
2 ounce butter (1/2 stick) 
3 large onions, sliced
2 dried thyme
1 tbsp flour 
3 crushed garlic cloves
1 cup of red wine (I used Merlot)
5 small crimini mushrooms sliced
5 cups vegetable broth
1/2 baguette sliced
Thinly sliced Gruyere cheese 
Salt and pepper to taste

In a large pot, melt the butter. Add the onions, garlic, salt and pepper. Cook until the onions are very soft and caramelized, about 25 to 30 minutes. Lower the heat, sprinkle the onions with flour and cook stirring for 3 minutes. Add the thyme, wine and mushrooms and bring the soup to a boil and simmer until the wine starts to reduce. Add the vegetable broth, bring the soup back to a simmer and cook for 15 minutes. Season soup to taste, with salt and pepper. Preheat the broiler in the oven. Arrange six ovenproof soup bowls on a baking sheet. 
Ladle the soup into bowls, arrange 2-3 baguette slices on top of each bowl and sprinkle the slices with the Gruyere. Broil until cheese melts and turns golden brown, 3 to 5 minutes.

Total Time: About an hour and half View Larger

When it gets cold like this, you need a soup that warms you to your toes.

I came down with a nasty cold the night before last so I decided to make some nice cold weather soup.

This was probably not the smartest idea, since I was so sick, I couldn’t taste the soup to season it. I should have just cracked open a can of soup (that I keep around for when I’m sick).

When I had some last night it did what it was supposed to do. Warm me up! When I woke up this morning, (miracle of miracles!) I could taste again! I had some of the soup this afternoon for lunch and it was very good and full of flavor. So I guess my intuitive guessing paid off.

My mom gave me these french onion soup bowls. I think she found them at a garage sale. They are very cute and cool off quickly so you don’t have to worry about burning your hands while you eat your oh so tasty soup.

I decided to make a vegetarian version of this recipe so I could share it with my housemates. Vegetable broth isn’t a very hearty broth, so I added mushrooms to the soup to deepen the flavor.

Vegetarian French Onion Soup

2 ounce butter (1/2 stick)
3 large onions, sliced
2 dried thyme
1 tbsp flour
3 crushed garlic cloves
1 cup of red wine (I used Merlot)
5 small crimini mushrooms sliced
5 cups vegetable broth
1/2 baguette sliced
Thinly sliced Gruyere cheese 
Salt and pepper to taste

In a large pot, melt the butter. Add the onions, garlic, salt and pepper. Cook until the onions are very soft and caramelized, about 25 to 30 minutes. Lower the heat, sprinkle the onions with flour and cook stirring for 3 minutes. Add the thyme, wine and mushrooms and bring the soup to a boil and simmer until the wine starts to reduce. Add the vegetable broth, bring the soup back to a simmer and cook for 15 minutes. Season soup to taste, with salt and pepper. Preheat the broiler in the oven. Arrange six ovenproof soup bowls on a baking sheet. 
Ladle the soup into bowls, arrange 2-3 baguette slices on top of each bowl and sprinkle the slices with the Gruyere. Broil until cheese melts and turns golden brown, 3 to 5 minutes.

Total Time: About an hour and half
November 28, 2012 @ 5:55 PM 3 notes

This soup is really good and simple.
I found it on Cookbook 101,  one of my favorite recipe sites. The soup is vegetarian and you don’t  need to add any broth to it. I changed the recipe a little from the  site, I used nonfat yogurt and canned diced tomatoes instead of crushed.
And if you’re vegan, just don’t add the yogurt it taste just fine without it.Greens and Lentil Soup 2 cups black beluga lentils (or green French lentils), picked over and rinsed (I used French) 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine-grain sea salt 1 28-ounce can diced tomatoes 2 cups water 3 cups of a chard/kale/etc. rinsed well, finely chopped (I used chard and it was very nice)Saffron Yogurt a pinch of saffron (30-40 threads) 1 tablespoon boiling water two pinches of salt 1/2 cup Non-fat Greek Yogurt (I did make the saffron yogurt, but I think plain greek yogurt would have worked fine too, since Saffron is pretty pricey) Bring 6 cups of water to a boil in a large saucepan, add the lentils,  and cook for about 20 minutes, or until tender. Drain and set aside. While the lentils are cooking, make the saffron yogurt by combining the  saffron threads and boiling water in a tiny cup. Let the saffron steep  for a few minutes. Now stir the saffron along with the liquid into the  yogurt. Mix in the salt and set aside. Meanwhile, heat the oil in a heavy soup pot over medium heat, then add  the onion and salt and saute until tender, a couple minutes. Stir in the  tomatoes, lentils, and water and continue cooking for a few more  minutes, letting the soup come back up to a simmer. Stir in the chopped  greens, and wait another minute. Taste and adjust the seasoning if need  be. Ladle into bowls, and serve with a dollop of the saffron yogurt.Total Time: 1 hour NOTE: would go very well with a crusty bread, like the baguettes or the dark rye Picture courtesy of Eddie Barksdale View Larger

This soup is really good and simple.

I found it on Cookbook 101, one of my favorite recipe sites. The soup is vegetarian and you don’t need to add any broth to it. I changed the recipe a little from the site, I used nonfat yogurt and canned diced tomatoes instead of crushed.


And if you’re vegan, just don’t add the yogurt it taste just fine without it.
Greens and Lentil Soup

2 cups black beluga lentils (or green French lentils), picked over and rinsed (I used French)
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can diced tomatoes
2 cups water
3 cups of a chard/kale/etc. rinsed well, finely chopped (I used chard and it was very nice)

Saffron Yogurt
a pinch of saffron (30-40 threads)
1 tablespoon boiling water
two pinches of salt
1/2 cup Non-fat Greek Yogurt
(I did make the saffron yogurt, but I think plain greek yogurt would have worked fine too, since Saffron is pretty pricey)


Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.

Total Time: 1 hour

NOTE: would go very well with a crusty bread, like the baguettes or the dark rye

Picture courtesy of Eddie Barksdale

October 23, 2011 @ 1:14 PM 3 notes