So life has resorted back to its new normal and I am happily working away in the kitchen again this week.
Although I must say that I definitely have a case of “Island Brain” that I am hoping will stick around for a bit longer. I find myself daydreaming of the beach and genuinely not caring about how much gets accomplished each day 🙂
One of the best things that came home with me from Vancouver Island was two bigs bags of mushrooms. Now, I know what you are thinking……….”It’s not even Chanterelle season yet!!!” And you’re right but I still managed to get a good supply of BC dried Chanterelles and that is good enough for me. I also scored some sweet Morels that I have not decided what to do with just yet.
I knew I wanted to put these beautiful french fungi into a soup and so this next recipe is perfect for highlighting their unique flavour. So if you are fortunate enough to live in an area where Chanterelle can be purchased (or picked) then I would recommend you make the investment. They take your taste buds to a whole other level! However, you can easily substitute any variety of mushroom that you may have available to you.
Plus any excuse to cook with mushrooms makes my son excited to be in the kitchen and chop…
Lets talk coconut oil for a minute. In recent years people have slowly been introduced to the health benefits of cooking with this oil as opposed to vegetable or even olive oil. Sometimes the information can be confusing for people and generally when someone hears saturated fat they run in the other direction. Coconut oil is a different variety of fat than most saturated fats. First of all its an extremely stable oil which makes it ideal for cooking at high temperatures for long periods of time. Others oils have less structural stability and will oxidize when exposed to heat or light and become rancid. Consuming rancid oils adds more toxic load to your body. Secondly, coconut oil is a medium-chain triglyceride (MCT) whereas the most saturated fats are long-chain triglycerides and the liver is able to convert MCT’s into energy quickly and effectively. Providing all kinds of health benefits for you! I would encourage you to read this article by Dr. Mercola if you are interested in more information on cooking with coconut oil http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html or just go ahead and buy yourself a tub of coconut oil and starting using it 😉
The combination of coconut oil, coconut milk, curry and mushrooms make this one of my all-time favorite soups. It is a meal onto itself but adding a little bread never hurts. It is also great for freezing so if you want to double up on the recipe and save it for another time, that works too.
I hope you are enjoying your first weekend of August. Where I live it doesn’t get much better than this; the sun is out, my garden is grown in and colourful, and heavy jackets and gloves are still securely tucked away 😉 OH and did I mention that I have a bag of Morels?! Therein lies my gratitude for this week.
See you next weekend.
Coconut Curry Bisque with Mushrooms
Prep Time: Approx. 30 mins
Serves: 4-6 people
2 tbsp coconut oil
1 large onion, chopped small
2 garlic cloves, minced
1 tsp fresh grated ginger
2 large carrots, chopped small
2 celery stalks, chopped small
4-5 cups of fresh mushrooms (or a combination of reconstituted dried mushrooms & fresh) I like to use a variety of mushrooms in this soup. Chanterelles truly are so delicious in this bisque but I also added cremini, oyster and a few portobellos
2 mushroom bouillon cubes
2 tbsp red curry paste
2 cups of water
1- 14oz can of coconut milk
1 lemongrass stalk or 2 tsp dried lemongrass put in a cheesecloth pouch so that it may be removed when bisque is finished
juice of 1/2 lime
1 tsp Truffle salt (or plain sea salt if you don’t have truffle salt)
- Heat coconut oil in a heavy-bottom large pot. Add onions and cook until they are opaque, 5-7 mins. Then carrots, mushrooms, garlic, ginger and celery and cook for about 7-10mins or until they start to brown slightly.
- Crumble in the mushroom bouillons and add the curry paste. Stir and cook for 2 mins.
- Next add the water, coconut milk, lemongrass and fresh lime juice. Simmer on a medium heat for about 15-20 mins. Stirring and tasting occasionally to ensure you have the correct amount of salt. I like to add a bit of truffle salt at the end to enhance the soup but you may not need any additional salt. If you used dried lemongrass then be sure to remove the pouch now before serving.