Mood: ON FIRE
Wanna know what sucks? Coming home to find that your two dogs have just ripped apart your recipe book and shit all over the house. AMAZING. This is just how I wanted to start my morning. Luckily, my recipe for coconut mushroom soup somehow survived the blitz attack.
If you have ever felt anger burning through your skin like the fire of a thousand suns, I suggest that you partake in some food therapy.
[food ther-uh-pee] noun: the act of chopping, simmering, stirring, and consuming in order to reduce one’s stress or improve one’s mood.
Join me, and…
4 cups water
1 can (13.5 oz) coconut milk
15 chanterelle mushrooms
15 shitake mushrooms
1 cup loosely packed dried porcini mushrooms
3 stalks celery
1 medium yellow onion
½ cup cilantro stems, minced (plus leaves for garnish)
2 cloves garlic, minced
3 tbs low sodium soy sauce
1 tsp white pepper
1 tsp grated ginger
½ tsp red pepper flakes
Lime wedges and sriracha sauce for garnish
Let the fire settle and redirect your frustration into making perfect dices of your carrot, celery, and onion. There, we’re better already. In a large sauté pan, sweat the veggies over medium heat with olive oil, salt, and the white pepper. Then, heat your oven to 400° and prepare your fresh mushrooms. Cut the chanterelles and shitake caps in half or in quarters depending on how huge they are. Use your judgment here people, I have faith in you. Spread the mushroom pieces out on two sheet pans, so they’ll have plenty of room to brown in the oven. If you pack them all onto one sheet pan, you will have one less dish to scrub, but you will have soggy, flaccid mushroom bits. I’ll let you decide. Either way, drizzle them with olive oil, salt, and pepper, and roast until golden brown. Just about 8 minutes should do it.
Now, give your veggies a stir, and add in the diced stems from your shitake mushrooms. If they are translucent, it’s time to add in your minced garlic, cilantro stems, ginger, and red pepper flakes. While this continues to sauté, put your dried mushrooms in a saucepan with the water and soy sauce. Bring this to a boil and then reduce to a simmer. When the porcinis are soft and smushy (after just a few minutes), pour the mushroom-water mixture in with the sautéed vegetables. Immediately scrape the brown bits off the bottom of the veggie pan.
Blend this mixture until almost smooth, unless chunky soup gives you anxiety — in which case you are free to blend ‘til your heart’s content. If you’re using an immersion blender, you can just have at it. But, if you use a freestanding blender, wait for the mixture to cool down a bit before pureeing.
Now, add your can of coconut milk, and re-heat on the stove. If you’re feeling extra fucking fancy, reserve some to swirl on top of your soup. Plate this all up! Fold in the oven-roasted mushrooms and drizzle on the coconut milk. Lime, cilantro leaves, and sriracha can join the party, too! This soup is extra thick and extra rich, perfect for setting the most extreme adult meltdowns. A beer certainly wouldn’t hurt either.
- 4 cups water
- 1 can (13.5 oz) coconut milk
- 15 chanterelle mushrooms
- 15 shitake mushrooms
- 1 cup loosely packed dried porcini mushrooms
- 3 stalks celery
- 3 carrots
- 1 medium yellow onion
- ½ cup cilantro stems, minced (plus leaves for garnish)
- 2 cloves garlic, minced
- 3 tbs low sodium soy sauce
- 1 tsp white pepper
- 1 tsp grated ginger
- ½ tsp red pepper flakes
- Lime wedges and sriracha sauce for garnish
- Peel carrots and dice, dice celery and onion
- Sweat over medium heat with 2 tsp salt and 1 tsp white pepper
- Add minced cilantro stems, diced shitake stems, grated ginger and red pepper flakes
- When everything is cooked, add grated garlic
- When garlic is just cooked through add porcini-water mixture to pan and scrape bits
- Preheat oven to 400°
- Cut shitake caps into ¼ inch strips and chanterelles in ½ or quarters depending on their size
- Spread out on 2 sheet pans and drizzle with olive oil, salt and pepper
- Roast until golden brown
- Blend sauteed mixture till almost smooth and add coconut milk reserving some for drizzle
- Fold in roasted mushrooms and serve with lime, sriracha, and cilantro leaves
If you don't have dried porcinis, any dried mushroom will do.