{"id":41949,"date":"2016-10-20T00:24:50","date_gmt":"2016-10-20T04:24:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41949"},"modified":"2016-10-31T22:57:25","modified_gmt":"2016-11-01T02:57:25","slug":"mushroom-chestnut-soup%e3%81%8d%e3%81%ae%e3%81%93%e6%a0%97%e3%82%b7%e3%83%81%e3%83%a5%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41949&lang=en","title":{"rendered":"Mushroom Chestnut Soup<br>\u304d\u306e\u3053\u6817\u30b7\u30c1\u30e5\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41950 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/30.jpg\" alt=\"30\" width=\"510\" height=\"717\" \/><\/p>\n<p>What&#8217;s more seasonal than this?!<\/p>\n<p>Fall is known as a season for having a big appetite in Japan.<\/p>\n<p>There are several food items that are appreciated particularly during this season, and mushroom and chestnut are a few of those fall foods.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41951 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/19-2.jpg\" alt=\"19\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41952 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/20-1.jpg\" alt=\"20\" width=\"510\" height=\"717\" \/><\/p>\n<p>These beautiful mushrooms were from the local Asian grocery store.<\/p>\n<p>If you ask me they have the best freshest mushrooms in town!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41953 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/22-2.jpg\" alt=\"22\" width=\"596\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41954 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/23-1.jpg\" alt=\"23\" width=\"510\" height=\"717\" \/><\/p>\n<p>I also found these beautiful roasted chestnuts at the Asian market.<\/p>\n<p>The only thing unexpected about them was that they were not shelled.<\/p>\n<p>Luckily there was already a slit made in the middle, so it was pretty easy to get the job done.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41955 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/26.jpg\" alt=\"26\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41956 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/29.jpg\" alt=\"29\" width=\"510\" height=\"717\" \/><\/p>\n<p>This soup is super creamy, yet vegan.<\/p>\n<p>And did I say it&#8217;s delicious?!<\/p>\n<p><strong>Mushroom Chestnut Soup<\/strong><\/p>\n<p>canola oil<br \/>\n4 garlic cloves, chopped<br \/>\n1 onion, chopped<br \/>\n3 stalks celery, chopped<br \/>\n1.5 cups BunaPi mushrooms<br \/>\n1.5 cups Maitake mushrooms<br \/>\n1 cup roasted chestnuts<br \/>\n3~4 cups soy milk<br \/>\n2 bay leaves<br \/>\nsugar<br \/>\nsalt and pepper<br \/>\npaprika<\/p>\n<p>1. Sautee garlic, onion, and celery with oil. Tame them out.<br \/>\n2. Add some more oil if needed. Sautee mushrooms. Add chestnuts.<br \/>\n3. Bring the sauteed vegetables back into the pot.<br \/>\n4. Add soy milk and bay leaves. Boil and then turn down to low heat.<br \/>\n5. Add sugar, salt, and pepper.<br \/>\n6. Serve with paprika.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41957 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/31.jpg\" alt=\"31\" width=\"596\" height=\"428\" \/><\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What&#8217;s more seasonal than this?! Fall is known as a season for having a big appetite in Japan. There are several food items that are appreciated particularly during this season, and mushroom and chestnut are a few of those fall foods. These beautiful mushrooms were from the local Asian grocery store. If you ask me [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,24,12,28,29],"tags":[],"class_list":["post-41949","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-nuts","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41949","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41949"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41949\/revisions"}],"predecessor-version":[{"id":42088,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41949\/revisions\/42088"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41949"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41949"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}